Apple-Potatoe-Onion-Bread (and the emergence of Baker Süpke’s ‘Lutherbrot’)
Baker Süpke always has interesting new bread ideas on his blog. The current one was christined ‘Lutherbrot’ after the reformer Martin Luther and also made the local Thuringian news. Mr. Süpke finds that the Americanised Halloween festivities have nothing to do with his culture and so he pays tribute to someone he admires and to Reformation Day with this very flavorful loaf.
The original creation lists a very dry potatoe dumpling mass as an ingredient, I threw in potatoe chunks. The dough uses both, a rye sourdough and levain. I find that the levain gives a better crust and increases dough stability. This bread is very good without the apples, potatoes and onions too, of course. ++BREAKING NEWS++ The bread has infiltrated the USA. Jeremy at Stir the pots has successfully baked it as a pure sourdough loaf. ++BREAKING NEWS++
(After baker Süpke’s ‘Lutherbrot’)
- 180g rye sourdough, hydration: 100%
- 100g wheat sourdough, hydration: 100%
- 90g rye flour
- 220g strong white flour
- 4g fresh yeast
- 9g salt
- 150g water or enough water to make a moderately firm dough
Mix everything and knead to a well-developed dough.
- a handful of small apple pieces
- a handful of chopped up baked potatoes
- 2 tbsp roasted onion (saute 1 finely chopped onion in a little oil until it starts to brown and get dry)
Incorporate the apples, potatoes and onion.
Bulk Fermentation: 1-1.5 hours
Final Fermentation: 45-60 minutes
Bake at 220°C for 40 minutes, then additional 20 minutes at 200°C.