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De lüttje Ollenborger (Updated 13 May 2010)

with 11 comments

This “small Oldenburger” (pdf recipe from “Bäko”) is meant to be a 4.5kg (9 lbs) loaf baked in dessert-cake-tins. I’ve scaled the 10kg recipe down to 700g making it a 1,4kg loaf which I baked in a high bread tin. I wrapped it in plastic after it had cooled completely so the crust turns soft and not hard after a while.

The inclusion of very coarse rye and an old-bread-soaker make it a strongly flavored rye-based bread with pronounced acidity.

Recipe in English:

De lüttje Ollenborger (‘The small one from Oldenburg’)

Rye meal sourdough

  • 350g very coarse rye meal
  • 350g warm water
  • 35g mature rye sourdough, hydration 100%

Dough

  • all of the rye meal sourdough
  • 140g medium rye meal
  • 110g whole-wheat flour
  • 100g whole-rye flour
  • 7g malt
  • 15g sea salt
  • 3,5g fresh yeast
  • 70g stale rye bread, cut into 1cm pieces
  • 280g warm water

Soak the stale bread in the warm water until soft, about 2 hours. Next, combine all other ingredients.

Mix on slow speed for 20 minutes. The dough will be wet first and gradually firm up a little.
Let rest for 1 hour.
Mix on slow speed for additional 5 minutes.
Bake at 250°C for 15 minutes, then reduce heat to 210°C and bake for furhter 60-80 minutes.

northgermanbread2

Written by theinversecook

4 May 2010 at 17:08

11 Responses

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  1. Oh, lecker, sollte ich auch ‘mal probieren

    Ulrike

    4 May 2010 at 20:34

    • Ja, als Brotexpertin aus dem Norden müsste es Dich überzeugen, denke ich

      theinversecook

      6 May 2010 at 16:18

  2. Das sieht sehr gut aus. So ein Brot wollte ich schon lange mal nachbacken. Und wenn ich ehrlich bin, sieht Dein Brot 10x besser aus, als dass “offizielle” Bäko-Brot im PDF ;-)

    Stefan

    5 May 2010 at 01:23

    • Danke. So wie die das auch fotografiert haben, sieht es irgendwie echt ein bisschen zusammengematscht und zusammengefallen aus.

      theinversecook

      6 May 2010 at 16:19

  3. Need to learn german, now. Some suggestions?

    massimo

    7 May 2010 at 20:50

    • Ah, I’ll post the translation ASAP

      Regards,
      Nils

      theinversecook

      8 May 2010 at 19:14

  4. Thank you, that would be nice. But I meant it. I think it’s such a rich language

    massimo

    10 May 2010 at 00:52

    • Hope the recipe works out.

      Rich language, yes. And hard to make it sing. Defintely no shortage of very short vowels in it either…

      theinversecook

      13 May 2010 at 22:49

  5. It’s in the oven right now. At least my danish lessons weren’t a complete waste of time.

    Massimo

    14 May 2010 at 20:29

  6. shouldn’t be 350 gr. very coarse rye meal?

    Massimo

    14 May 2010 at 20:35

    • Yes. Thanks! Corrected it.

      theinversecook

      14 May 2010 at 20:38


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