ye olde bread blogge

Here is a classic rye dough with a new twist. The ring shape makes it easy to be cut into very small slices. Ideal for canapés. Or just tear off chunks at a picnic (my favorite way of eating bread).

Schleswig-Holsteinian Ring Bread

Sourdough build

• 80g coarse rye meal (100%)
• 80g warm water (100%)
• 10g mature rye sourdough, hydration: 100% (12.5%)

Let stand at room temperature for 18-24 hours.

Dough*

• 133g dark rye flour (38%l)
• 133g flour, Type 550 (38%)
• 140g warm water (40%)
• 5g fresh yeast (1.4%)
• 7g sea salt (2%)
• cinnamon (optional)
• cardamom (optional)
• 170g sourdough build (49%)

*) Using “total” percentages, i.e. percentages relative to total amounts. Sorry, need to make my mind up as to use traditional or total percentages. Apparently this has not happened yet.

- Mix the dough until smooth.
- Bulk Fermentation: 45 minutes at room temperature
- Shape into a ring by forming a boule and pressing a hole into the center. After an intermediate rest of 5 minutes (the dough is not very elastic) the ring is stretched and put onto baking paper, which has been dusted with rye flour.
- Final Fermentation: 60 minutes at room temperature
- Slash the bread four times at right angles
- Bake at 240°C for about 30-40 minutes with steam

Source: A variation of a recipe found in Brot, Brötchen, Snacks. Die besten Rezepte aus der Allgemeinen Bäcker-Zeitung (The original uses dough improver.)

The inclusion of the spices is, of course, optional. But it is noteworthy that rye breads with a nod towards sweetness are common in Northern Germany. Pumpernickel for instance, has a pronounced sweet flavor. Raisins and other dried fruits are added to heavy rye doughs as well in contrast to the strong acidity of the sourdough.