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bread, coffee and tidbits

Truly rectangular bread with a linseed-rocket-soaker

with 19 comments

No, not fresh rucola, but a mixture aptly named “Brot-Mix” from the bio-shop was added to this loaf. It consists of two kinds of linseed and dried rocket and is meant to give hearty breads just a little bite more bite and a nutty flavor. Will see if it tastes good when the loaf has cooled. Apart from utilizing many tricks of the trade in this bread – inclusion of an old-bread-soaker, a yeasted starter, the salt-yeast-method – for the first time my home-made rectangular wooden baking frame was tried. Successfully. The point of these frames is that there is only little crust on the sides of the loaf and a thick crust on top and bottom. This gives maximum crumb for slicing (at the same time the bread is not a ‘pain de mie’). Next to the oblong loaf it might be the typical way to bake bread in Germany. In bakeries, large frames are used, in which 4, 9 or even more loafes are placed next to each other, checkerboard style.

The texture is surprisingly light, given the confident quantity of rye and the soaker, which makes the curmb have a moist and cool mouth feeling. Good stuff.

Brot-Mix mit Rucola


Baking frame

Wooden baking frame

Rectengular slices!

Rectengular slices!

A slice!

40% rye with a linseed-rocket-soaker


  • 20g toasted old bread, preferably rye, cut into small cubes
  • 50g linseed-rocket-mix
  • 150g hot water

Pur the hot water over the old bread and the linseed-rocket-mixture, cover and let stand for at least 5 hours.


  • 5g fresh yeast
  • 10g sea salt
  • 100g cool water

Mix together and let stand for 4-48 hours at room temperature, covered.

Yeasted poolish

  • 50g strong white flour, Type 550
  • 50g water
  • 1g fresh yeast

Mix to a smooth dough, cover and let stand for 1 hour at room temperature, then put into the fridge overnight.


  • 160g rye sourdough, hydration 100%
  • 190g strong white flour, Type 550
  • 80g rye flour, Type 1150
  • 100-150g warm water, to make a soft and sticky dough
  • Yeasted poolish
  • Soaker
  • Salt-yeast-mixture
Mix to a smooth dough. It should be not too wet, but must be sticky. There will be some ealsticity to it.
First rise: 45-60 minutes at room temperature, about 22°C
Shape into a ball, let rest for 5 minutes, then shape roughly rectangular and put into the baking frame.
Second rise: 60 minutes at 24°C
Baking: Bake at 230°C for 20 minutes, then reduce heat to 210°C and finish baking for about 25-35 minutes.

Written by theinversecook

10 February 2010 at 18:07

19 Responses

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  1. serendipity? I was looking for a replacement for my favourite round ended wooden spatula and came across this wood working company which sells wooden boards and wooden paper for roasting food in the oven! No idea what the results would be but they use all different sorts of wood


    16 February 2010 at 03:00

    • I think I have seen those wooden boards for cooking put on a BBQ grill. I should soak mine too or I will have breads wich smoked-wood flavor soon.


      16 February 2010 at 16:01

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