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Schleswig-Holsteinian Ring Bread

with 12 comments

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.


  • 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.

Written by theinversecook

19 September 2007 at 16:00

Posted in Bread, Recipe

12 Responses

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  1. @Ulrike
    die Hanfnüsse gibt es ganz offiziell bei meinem Müller, kannst du bestellen, wenn du möchtest. Allerdings, sollte man sich da nicht zuviel versprechen, ich habe damit gebacken, da ist wohl mehr der Name aufregend ;-)

    Tel: 0 71 53 / 5 11 90


    30 September 2007 at 13:12

  2. Ich habe das besagte Saatenbrot mit den geschälten Hanfnüssen von Ilka gebacken. Lecker, geschälte Hanfnüsse gefallen mir besser als die ungeschälten.

    Ulrike aka ostwestwind

    9 January 2008 at 19:26

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