Truly rectangular bread with a linseed-rocket-soaker

No, not fresh rucola, but a mixture aptly named “Brot-Mix” from the bio-shop was added to this loaf. It consists of two kinds of linseed and dried rocket and is meant to give hearty breads just a little bite more bite and a nutty flavor. Will see if it tastes good when the loaf has cooled. Apart from utilizing many tricks of the trade in this bread – inclusion of an old-bread-soaker, a yeasted starter, the salt-yeast-method – for the first time my home-made rectangular wooden baking frame was tried. Successfully. The point of these frames is that there is only little crust on the sides of the loaf and a thick crust on top and bottom. This gives maximum crumb for slicing (at the same time the bread is not a ‘pain de mie’). Next to the oblong loaf it might be the typical way to bake bread in Germany. In bakeries, large frames are used, in which 4, 9 or even more loafes are placed next to each other, checkerboard style.

The texture is surprisingly light, given the confident quantity of rye and the soaker, which makes the curmb have a moist and cool mouth feeling. Good stuff.

Brot-Mix mit Rucola

Soaker

Wooden baking frame

Rectengular slices!

A slice!

40% rye with a linseed-rocket-soaker

Soaker

• 20g toasted old bread, preferably rye, cut into small cubes
• 50g linseed-rocket-mix
• 150g hot water

Pur the hot water over the old bread and the linseed-rocket-mixture, cover and let stand for at least 5 hours.

Salt-yeast-mixture

• 5g fresh yeast
• 10g sea salt
• 100g cool water

Mix together and let stand for 4-48 hours at room temperature, covered.

Yeasted poolish

• 50g strong white flour, Type 550
• 50g water
• 1g fresh yeast

Mix to a smooth dough, cover and let stand for 1 hour at room temperature, then put into the fridge overnight.

Dough

• 160g rye sourdough, hydration 100%
• 190g strong white flour, Type 550
• 80g rye flour, Type 1150
• 100-150g warm water, to make a soft and sticky dough
• Yeasted poolish
• Soaker
• Salt-yeast-mixture

Mix to a smooth dough. It should be not too wet, but must be sticky. There will be some ealsticity to it.
First rise: 45-60 minutes at room temperature, about 22°C
Shape into a ball, let rest for 5 minutes, then shape roughly rectangular and put into the baking frame.
Second rise: 60 minutes at 24°C
Baking: Bake at 230°C for 20 minutes, then reduce heat to 210°C and finish baking for about 25-35 minutes.

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