Chnurzelbrot is a twisted Swiss loaf. It has a lot of crust and an open crumb. The heavy dusting of rye flour adds an intense malty aroma to the crust.
- 135g strong white flour, US: All-purpose flour
- 15g whole-wheat flour
- 3g fresh yeast
- 150g water
Mix and let stand for 1 hour at room temperature
- 150g strong white flour, US: All-purpose flour
- 60g warm water
- 6g sea salt
Mix to a smooth dough, let rise covered for 90 minutes and fold once after 45 minutes. Loosely shape into a thick sausage and dust heavily with rye flour. Let rest for 20 minutes, covered. Then shape oblong using lots of rye flour and tiwst. Prove for 45 minutes.
Bake at 250°C for 10 minutes with steam, then reduce heat to 220°C and bake for further 25-30 minutes.