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Although there is no Schinken (ham) in the dough, this bread is popular with smoked ham from the Schwarzwald area of Germany.

This is a loose adaptation of a recipe found in the book “Knuspriges Brot aus dem eigenen Ofen” by W. Fahrenkamp.

Tip for storing rye breads: Up to recently I rather despised the sliced bread in plastic bags sold in supermarkets. But that makes sense. Unpacked, the loaf will dry out quickly and the crust will turn rock hard within a week, which is the time it takes me to eat a large loaf. Once cool, place the loaf inside a plastic bag (or a suitable enclosed bread container designed for that sole purpose). The crust will turn soft of course, but I think the aroma will even intesify and become more complex.

Recipe for ‘Schinkenbrot’ in a pdf-file




Written by theinversecook

11 March 2010 at 15:39

Posted in Bao, Bread, Brot, food, pain, pane, Recipe

12 Responses

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  1. Sehr schön! Das müsste doch als Doppel auch prima in meinen neuen Backrahmen passen.

    Petra aka Cascabel

    11 March 2010 at 16:35

    • Ich habe auch an meinen Holzbackrahmen gedacht, noch als ich die Zutaten für das Brot in die Schüssel geschaufelt habe. Die weiche Konsistenz hat mich dann aber davor zurückschrecken lassn, da mein Rahmen unten nicht ganz eben ist und der Teig sich davon machen könnte. Ansonsten hätte der Teig m.E. ruhig noch flüssiger sein können.


      12 March 2010 at 02:29

  2. This looks just the thing with italian speck and cornichons… Now to find chopped rye in the USA… Thanks for sharing

    Zoë @rumandreason

    11 March 2010 at 17:07

    • Absolutely, Zoë, have to agree – Italian speck is a very good mild option, it might bring out the earthy flavor of this loaf a bit more. Thanks.


      12 March 2010 at 02:31

  3. Leider schreibst Du in Deinem PDF gar nicht bei wieviel Grad und wie lange Du das Brot gebacken hast. Ist mir jetzt gerade, wo ich das Brot in die Form füllen wollte, aufgefallen. Na, mal sehen. ich probiers mal mit 250°C und dann abfallend.


    23 March 2010 at 17:38

    • Danke, stimmt…das fehlt. Für das kleinere Brot habe ich auch mit 250°C angefangen, dann abfallend bis 190°C, etwa 70 Minuten als Kastenlaib.


      23 March 2010 at 18:15

      • Danke für die schnelle Antwort! Da bin ich ja auf einem guten Weg. Dauert noch ein paar Minuten, aber riecht schon gut. (Habe das kleine Brot gewählt)


        23 March 2010 at 19:41

        • Das Brot ist sehr gut geworden. Danke nochmal für’s tolle Rezept.


          24 March 2010 at 12:31

  4. Hi Nils,

    This looks delicious – I’m going to try it this weekend!

    By the way, do you score or dock breads like these? Thanks for the recipe :)

    Hans Joakim

    24 March 2010 at 10:36

    • Hi Hans Joakim,
      was tempted to do so (fear of exploding top of loaves), but didn’t score or dock. I left it to rise until it felt fragile. Worked well this time.

      Looking back I think there could have been more wataer in the dough. I like these breads quite moist with a cool mouth feeling.

      Do you happen to own a dough docker? Or even one of those rolling-pins things? I’ve used the backside of a knife or even a dowel in the past..


      25 March 2010 at 17:45

      • Hi Nils,

        It’s a beautiful loaf either way!

        I think I’ll have to do the boil-rye-berries-then-chop-’em trick (I think processing them quickly in a food processor ought to work?) for this recipe, so I’ll look careful at the hydration during the first mixing.

        No, I don’t have a docker/rolling pin myself. To be honest, I usually don’t dock my whole-grain breads at all, but a recent flying top made me want to try it. I’ll try with a fork or a knife.

        Hans Joakim

        25 March 2010 at 18:07

        • Chopping after boiling works fine, either with knife or food processor. Then again, never used a food processor for the cutting part…if it’s powerful enough…



          25 March 2010 at 22:09

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