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Soulful German Farmhouse Rye (Roggen-Bauernbrot)

with 8 comments

Soulful German Farmhouse Rye

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)
  1. Mix the dough on slow speed for 3 minutes and on 2nd speed for 3-4 minutes. It should feel sticky and loose.
  2. Bulk fermentation: 2 – 2.5 hours at room temperature.
  3. Shape into a boule.
  4. Final fermentation: 1 – 1.5 hours at room temperature
  5. Bake at 230°C for 40 minutes, turn off the oven and let the bread rest in the warm oven additional 10 minutes.
  6. 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.


Written by theinversecook

10 October 2007 at 22:48

8 Responses

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  1. Sieht richtig lecker aus – ich liebe diese dunkle Kruste! Und Brotgewürze darf man sich wegen mir gerne sparen.

    Petra aka Cascabel

    11 October 2007 at 00:12

  2. Super geworden und eine schöne lockere Krume, das gefällt mir gut!


    11 October 2007 at 10:21

  3. @ Petra und Ilka: Ja, ich glaube, eine hohe Anfangshitze begünstigt beides, Krusten- und Krumenentwicklung.

    Interessant für mich war auch noch, daß der Sauerteig, den ich zweimal mit dem Roggenmehl T1370 aus der Adlermühle aufgefrischt hatte (Danke für den Tipp, Ulrike), anders roch als sonst – süßlich. Ich meine, daß das Brot auch milder schmeckte im Vergleich zu Broten mit Sauerteig, der hier in Westfalen “aufgewachsen” ist. Dieser hat meines Erachtens einen herben und sehr kräftigen Geschmack, was sich leider oft in einer recht bitteren Kruste niederschlägt.


    11 October 2007 at 14:56

  4. Your bread looks great! Are you using a normal oven? For me it is difficult to get such a nice crust, even if I pour water in the oven. By the way, I love Appenzeller cheese and also bread with anise or caraway seeds. So it would be perfect if I had a slice!

    Mercedes Fernandez

    11 October 2007 at 15:05

  5. @ Mercedes: I bake my bread in a regular home oven equipped with a thin baking stone). I found that the quality of the crust also very much depends on the right timing and the dough itself. An underproved dough will have a pale and inferior crust. This might have to do with the caramelization of sugars.

    You must love Vinschgauer Brot, Mercedes, which I think is heavily flavored with all those spices such as anis. I like coriander seeds, but fennel, anis and caraway are not for me.


    11 October 2007 at 18:00

  6. Zum Reinbeissen!
    Etwas anderes: Es würde mich freuen, wenn du beim World Bread Day mitmachen würdest. :-)


    13 October 2007 at 13:06

  7. @zorra: Thx! Logisch, beim World Bread Day bin ich dabei. Ich bin auch optimistisch, daß ich ein zeitpunktgenaues Backen hinbekomme zu Dienstag. Bin ja auch schon ziemlich in Fahrt :-)


    13 October 2007 at 13:52

  8. A roommate urged me to check out this site, great post, interesting read… keep up the nice work!

    Sharon West

    18 December 2009 at 19:58

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