Soulful German Farmhouse Rye (Roggen-Bauernbrot)
The English name of this bread, as chosen by Daniel Leader in his book “Local Breads”, is a liberal translation of “Roggen-Bauernbrot” (Farmer’s Rye Bread). It somehow reminds me of the old translator-joke of someone giving a lengthy impromptu speech in his native language, with a lot of gestures and facial expressions, being skillfully translated to “Yes”.
I think: This loaf does not need a fancy name. Good German-style bread. As a risky departure form my usual recommendation to eat this type of bread with mild cheeses, I think this bread is very good with strongly flavored cheeses, like Appenzeller. As usual, the inclusion of bread spice is optional. I am not a fan of fennel seeds, fenugreek or caraway, so it would take a really good reason for me to add those to a bread dough.
Soulful German Farmhouse Rye (1 small loaf)
- 80g rye sourdough, hydration: 133%
- 105g strong white flour
- 280g rye flour
- 15g wheat germ
- 280g warm water
- 4g fresh yeast *)
- 8g sea salt
- 1 tsp bread spice (optional)
- Mix the dough on slow speed for 3 minutes and on 2nd speed for 3-4 minutes. It should feel sticky and loose.
- Bulk fermentation: 2 – 2.5 hours at room temperature.
- Shape into a boule.
- Final fermentation: 1 – 1.5 hours at room temperature
- Bake at 230°C for 40 minutes, turn off the oven and let the bread rest in the warm oven additional 10 minutes.
- Cool thoroughly and let rest for about 12 hours to stabilize the crumb and balance out the flavors (optional).
Source: A variation on a recipe found in the book ‘Local Breads’ by Daniel Leader.
*) Recipe calls for the same amount of dried yeast – a bit much.