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Schrotbrot

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The possibilities for grinding grains to flour, meal or cracked grains and then bake with them seem endless and are a bit daunting for a home-grinding newbie like me. For a grainy and heavy rye bread, is it better to have chunky bits of pieces of rye grains throughout the loaf or is a finer meal needed to keep it all together? I wanted a heavy rye loaf with lots of soaked grains that would make the crumb heavy and soft. Starting point was the recipe for “Dutch Regale’s Corn Bread” in Maggie Glezer’s Artisan Baking. It was a success, I think. Some people eat this type of bread only. When asked why, they look at you with an intense gaze and say “It tastes good”. Sometimes a baker needs to take a break from all the stretching and folding and turn to flavor and nothing but flavor.

Schrotbrot

Schrotsauer

  • 250g cracked rye
  • 250g warm water
  • 1 tbsp of mature rye sourdough, hydration: 100%

Brühstück

  • 70g rye grains
  • 130g boiling water

Quellstück

  • 105g cracked rye
  • 105g warm water
  • 11g salt

Dough

  • Schrotsauer
  • Brühstück
  • Quellstück
  • 195g water
  • 260g cracked rye
  • 50g mixed seeds or nuts, e.g. sunflower seeds, pumpkin seeds, pine nuts, hazelnuts

Prepare the Schrotsauer, Brühstück and the Quellstück and let them rest at room temperature for 16 hours, overnight.

Mix the dough for on slow speed for 30 minutes. I did this with a fork, stirring every 5 minutes. The dough will be incoherent, wet and sticky. Kneading impossible.

Spoon into a loaf tin and prove until it is slightly domed. It will grow by one third of its original size, or a little less. The dough should feel more firm than loose when pressed into it, or it will collapse in the oven.

Heat oven to 200°C, put the tin into the oven and reduce heat to 150°C. Bake for about 3 hours. Invert onto a cloth and let cool completely overnight.

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Written by theinversecook

8 January 2009 at 17:21

8 Responses

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  1. What lovely Schrot!

    That looks like the stuff that’ll get you through biting cold winter months (especially now that Russia are cutting those gas pipes into Europe…*brrr*)!

    I’m curious about the Schrotsauer: Do you notice any rising in this, as it’s made of cracked rye? Or does it just become bubbly and lovely sauer smelling?

    Do you have any tips for storing this kind of bread? Right into a bread box, or do you wrap it in foil or paper to keep it moist?

    Hans Joakim

    8 January 2009 at 17:44

  2. Hi Nils, does this bread really get so dark without using sirup? Most recipes I know either use syrup or malt to get this colour. By-the-way, I get hungry… looks good to me.

    Katrin

    8 January 2009 at 17:59

  3. @Hans-Joakim: Agreed, it is very nourishing on a winter morning with cheese or cooked ham.

    The Schrotsauer felt inflated, like a marshmellow, it was quite sour, I put it next to the washing machine in the morning, which is s warm spot so it would gain some more ‘speed’.

    I wondered too how it is best stored. Normally, I wouldn’t put bread in a closed bag and usually I just put them in a wooden bread container, but the crust of this gets rather tough after 2 days, so I think I will have to change that in the future. Maybe when it is still warm so it will get softer in the bag. I think in German bakeries theses kinds of breads are not baked in an open tin but rather steamed. How exactly I don’t know. You could use an old tomato can to get get a smaller are of exposure to direct heat.

    @Katrin: I would say the picture shows the true color. It probably has an even warmer brown in reality :-) I agree most lrye aoves look more grayish. Maybe the long baking time here?

    theinversecook

    9 January 2009 at 00:06

  4. [...] adding old dough to a new dough is not confined to white flours. I had a small bowl of excess Schrotbrot dough left, which went into a very basic rye dough. Final prove was in the fridge. Very moist and [...]

  5. It looks to me very similar to a groft rugbrød. in Denmark it’s usually stored in a plastic bag in the fridge. it holds not less then 2 weeks, but it doesn´t last so long ;-)
    PS It freezes also well.

    massimo

    3 February 2009 at 16:24

  6. I think that’s exactly it, Massimo. Always get worked up about not having paid attention to the bread when I was in Denmark on vacation. I do remember the ultimately sweet pastries. Just wow… But groft rugbrød is the real deal

    theinversecook

    4 February 2009 at 02:43

  7. This bread has a wonderful look, one of the best 100% rye bread I’ve seen so far. I have a question: what’s the use of the Quellstück? I know the other soakers are used to develop the wild yeasts and the amylase (thus the sweet flavour), but I really don’t understand what’s the use of this third soaker. Can you explain it, please?
    Thanks,
    Nico

    Nicodvb

    13 August 2009 at 19:25

    • Hi Nico,
      AFAIK the meal is soaked in order to get a more homogenous mix. I also think natural sugars are made available to the yeast by soaking (amylase activity?)

      theinversecook

      14 August 2009 at 13:39


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