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Bauernbrot

with 5 comments

Dark, moist and made almost entirely from rye, this is a perfect loaf for a Brotzeit. Instead of remembering the whole recipe, I memorize a few properties: 80% rye, 1/3 of rye included in the sourdough made from rye meal, a soaker made from linseeds, oats or other assorted grains. In this case I added a handful of Styrian pumpkin seeds too.

If you want the crumb color to be a dark brown, use an old-bread soaker or a specially toasted flour called “Quellmehl”. I purchased mine on-line at the very good Adler Mill. Or add a very dark beer.

Bauernbrot

Soaker

  • 30g linseeds
  • 50g oats
  • 65g rye meal
  • 200g hot water

Combine ingredients for the soaker and let stand covered for about 12 hours. You can make this the same tine you prepare the sourdough for the dough.

Dough

  • 130g sourdough made from coarse rye meal, hydration: 100%
  • 70g rye flour, Type 1150
  • 50g strong white flour
  • 7g “Quellmehl” or 50g old-bread soaker
  • 7g sea salt
  • 3g fresh yeast
  • Enough warm water to make a moist dough, consistency should be like mashed potatoes (the dough will be barely shapable)
  • A handful of Styrian pumpkin seeds
  • Soaker

Bulk Fermentation: 30 minutes
Final Fermentation: 1 hour
Bake-off: 10 minutes at 240°C, 50-60 additional minutes at 210°C. A bold bake is required because the dough retains a lot of water.

Written by theinversecook

2 December 2007 at 23:32

5 Responses

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  1. That looks delicious!

    Jeremy

    4 December 2007 at 02:17

  2. I now realize that quellmehl is pre-gelatinized flour, odd,instead of the old bread soaker you could make the gelatinized starch by simply adding rye and boiling whater? So what I mean to say is that quellmehl then is a flour toasted and or is a pre-cooked bread? Dunno what is it?
    The dough seems awfully wet, couldn’t shape it will see results later!
    Tchüss!

    Jeremy

    8 December 2007 at 18:12

  3. An old bread soaker maybe is not the correct substitute for Quellmehl like I first thought. Toasted “Quellmehl” might serve the same purpse as gelatinized toasted rye flour instead. I’ve read that it also increases dough stability.

    The dough was rather wet, like mashed potatoes, not runny though. It was hard to give the exact amount of water because I added water until I had a consitency that could barely be shaped. Sorry about this.

    theinversecook

    9 December 2007 at 01:37

  4. Not in the least bit a problem! I wonder if toasting some rye, if that is what quellmehl is? Then adding boiling water to gelatinize it would work? As well I should of squeezed out the old bread soaker, and I didn’t add any more water to the dough when I saw it was wet! Will give it another go another way!

    Jeremy

    9 December 2007 at 20:52

  5. 50 g old-bread-soaker – do you mean to soak 50g of old bread or should I use 50g of soaked bread? Know what i mean? Or don´t you recommend to use old-bread-soaker any more? Thank you!

    Veronika Sophie

    26 May 2012 at 09:40


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