ye olde bread blogge

bread, coffee and tidbits

1-2-3-Bread

with 24 comments

Baker’s percentages make recipes relatively easy to scale – if you have the mind of a calculator. Thus a simple formula is even better, should one decide to only bake one loaf. This is such a recipe, which I have created out of laziness, I am rather crap at doing calculations in my head. Take 3 parts cracked rye or very coarse rye meal, 2 parts medium rye meal and 1 part rye flour and a very hearty whole-rye loaf is born.

123bread

1-2-3-bread (1 big tin loaf)

  • 300g cracked rye or very coarse rye meal
  • 200g medium rye meal
  • 100g rye flour
  • 500g water
  • 12g salt
  • 6g fresh yeast
  • 6g sunflower seed oil
  • 1 tsp or mature rye sourdough culture, hydration: 100%
  • A handful of rolled oats (optional)

1. Soak the 300g of cracked rye or very coarse rye meal with 300g of hot water and all of the salt. Cover and let stand at least 6 hours at room temperature.

2. Mix the 200g medium rye meal with the rye sourdough and 200g warm water. Cover and let stand at 18-24 hours at room temperature.

3. Mix all ingredients on slow speed for 5 minute, let stand for 10 minutes, mix for another 5 minutes. The dough should be sticky but not too loose.

4. Let dough rest for 30-45 minutes. Mix again on slow speed for 5 minutes.

5. Shape on a wet surface with wet hands. Roll in rolled oats and put into a deep bread tin lined with baking paper.

6. Proof bread for 45-90 minutes. It should increase its volume by a little less than 1.5 times its original size.

7. Bake at 240°C for 10 minutes with steam, then reduce heat to 200°C and bake for further 75-90 minutes. Let rest at least 12 hours before cutting and eating.

123bread_close

Written by theinversecook

30 December 2009 at 15:15

24 Responses

Subscribe to comments with RSS.

  1. No sniffing! You don’t catch me out like that! Its other name is sal volatile isn’t it? I need potash as well do I? Oh dear, well the packet of hh has a very long date, I think 2014 so maybe I’ll just squirrel it away for now… in my heart of hearts all I want to be able to make are a version of those little akora bahlsen cookies/soft cakes, sort of light gingerbread with apricot jam in the middle and covered in dark chocolate, they appear in the shops in blue bags here around November and then are gone immediately after Christmas. Their non availability making them more desirable on a cold January day… brrr!! I hope the Diax is real, it comes from the same people who make spraymalt for the beerbrewers, who knows what they get up to in their factory? Maybe one should malt ones own barley if one could get hold of it, Dan Lepard gives a method in the HandMadeLoaf….

    zeb

    26 January 2010 at 21:33

  2. After my last failed attempt at making Lebkuchen I’m not sure if you need any of those two – potash and hartshorn salt. And especially since you mention the soft kinds it appears to me the art of making Lebkuchen with potash (who uses potash nowadays?) might be a decaying one. Ok, that again might be just a perfect reason to venture into doing it.

    The ingredients of Bahlsen Akora are Weizenmehl, Zucker, Kakaomasse, Invertzuckersirup, Apfelmark, Glukose-Fruktose-Sirup, Sauerkirschsaft, Kakaobutter, Glukosesirup, Backtriebmittel Ammoniumhydrogencarbonat (hartshorn salt) und Kaliumcarbonat (pot ash), Molkenerzeugnis, Kirschwasser, Magermilchpulver, Gewürz, Aroma, Säuerungsmittel Calciumcitrat, Natriumcitrat und Citronensäure, Geliermittel: Pektin, Emulgator: Sojalecithin, Milchzucker, Butterreinfett, Süssmolkenpulver, Traubensaftkonzentrat.

    I am surprised, there really is potash and salt of the harshorn in them. They are identified as leavening agents (Backtriebmittel).

    Mint weren’t fluffy and soft but dense and tired looking. And they smelled of sal volatile.

    theinversecook

    27 January 2010 at 00:09

  3. It’s interesting, I see these two in other commercial biscuit ingredient lists as well. It makes me wonder why. – if they have been superseded by bicarbonate of soda and cream of tartar (baking powder) in all home baking recipes, they are still used commercially? Cost, habit, more effective? There must be some reason.

    Thanks for this conversation by the way, very kind of you to indulge me! I am baking rye bread this morning, Landbrot for my friend’s lunchbox sandwiches I think. Square smooth steely grey/brown bread, nothing you can buy here. Though I came across a German bakery in South London on the internet one time but too far to go to get a loaf for me!

    zeb

    28 January 2010 at 12:19

    • I’ve read that hartshorn once was used for raising piadina, the Itaöian flatbread. Hm, perhaps it really helps the dough to spread. Wonder, if it can be used in yeast baking too.

      I’m having a go at Gersterbrot, which is currently rising in the washing machine room. The shaped dough is brushed with water and then exposed to the fierce flames of a raging fire before it is proved and baked. No problem for me, having been a proud owner of a blowtorch for a while now. Hope to post about it if I can make some pics tomorrow before it’s getting gloomy again!

      theinversecook

      28 January 2010 at 20:18


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: