Roggenvollkorn mit Apfelmus
Baker Süpke has created a memorable version of a German classic in bread – ‘ze Vollkornbrot’. That is ample reason for me to bake this bread and tell the world about it. This loaf made entirely of rye meal, fine to very coarse, has apple purrée in it; not much, just to ‘take off the peaks of the acidity’, Mr. Süpke writes, adding that it is ideal for someone not acquainted with whole-grain breads. Excellent.
Check out Ulrike’s version too. She made two loaves from the given quantities, I’ve used my biggest deep tin, which worked a treat.
Whole-rye with apple purrée
Makes one large loaf, approx. 1.5kg
- 20g rye sourdough, hydration: 100%
- 300g rye meal, medium grind
- 240g water, 20°C
Let stand at room temperature for 18 hours.
Cooked rye grains
- 100g rye grains
- 300 g water, or more
Cook the grains in the water, until thick and soft, about 60 minutes. Drain overnight.
- 230g very coarse rye meal or chopped rye
- 17g salt
- 230 g water
Make this the day before also, or let stand at least 4 hours.
- Cooked rye grains
- 230g rye meal, medium grind
- 25g apple purrée
- 10g fresh yeast
- 180g water, 35°C (Nils: 45°C)
Knead slowly for 20-30 minutes. It should be loose. Add water if necessary. Let stand for one hour, then knead slowly for 20-30 minutes again. Shape with wet hands an put into a large and deep tin.
Final fermentation: Up to 60 minutes. Catch it on the way up so it won’t collapse in the oven.
Bake-off: Bake for 2 minutes at 230°C, then release steam and bake for further 100 minutes at 160°C.
Source: Baker Süpke’s Blog