Franconian bread (Frankenlaib)

Category: Sourdough bread
Kitchen: german
Franconian bread (Frankenlaib)

Ingredients

ripe rye sourdough 200g.
wheat flour 1 (2) grade 135g.
Rye flour 370g.
salt 1 tbsp. l.
dry yeast 5g
warm water with whey (kefir) 350ml
honey 1 tbsp. l.
lard (or butter) 15-20g
anise, fennel, cumin 1 tsp.

Cooking method

  • Franconian bread (Frankenlaib)
  • Franconian bread (Frankenlaib) is one of the popular varieties of German rye-wheat bread (with a rye flour content of more than 70%). It is a sourdough bread with a high content of herb seeds. First, prepare the rye sourdough. Usually, a three-level scheme with a decrease in temperature according to Detmolder is used:
  • 1.80g active starter
  • 100g of rye flour and 100ml of warm water, mix, leave at T = 26-28 degrees for 6-8 hours.
  • 2.Add 100g of rye flour and 100ml of warm water, mix and leave at T = 22-25 * C for 6-8 hours.
  • 3.Add 100g of rye flour and 100ml of warm water, mix and leave at T = 18-20 * C for 3-4 hours. This is how my sourdough looked like as a result:
  • Franconian bread (Frankenlaib)
  • We take 200g from this starter, add the rest of the ingredients and knead the dough. I do it in HP on the "Dough" program. I used water with whey in half, but it is also possible with kefir or yogurt. Knead the dough with your fingers into a cake, fold in half, turn 90 * C and roll into a roll. Form a loaf and make cuts, sprinkle with a small amount of caraway seeds and leave to rise under a towel in a warm place for 2 hours. This is how the loaf looked like before baking:
  • Franconian bread (Frankenlaib)
  • Turn on the oven at 250 * C. Place in a preheated oven with steam, bake for 15 minutes, reduce the temperature to 180-190 * C and remove the steam, bake for another 35-40 minutes.
  • This is how it is after baking:
  • Franconian bread (Frankenlaib)
  • The size turned out to be significant - 34x20x11cm - in the entire baking sheet of my mini-oven.


Masinen
Very cool!!
Linadoc
Thank you, Masha! I really liked it, fragrant and fluffy, and how healthy it turned out! At first I walked around him for a long time, thinking how to cut it, so that later I could chop it into sandwiches.
Masinen
By the way, all their breads are leavened.
I looked at a lot of recipes. Well done, you mastered the long process!
I would be sorry to cut it))
Linadoc
Mash, I liked the bread so much that I just eat it like a cake. It's good that it is very rye.
marmelad
The beauty! So far, I've only made friends with non-leavened bread ...
Linadoc
Natasha, I also used to have a sourdough stopper, but rye without sourdough, not rye. So I had to make friends with them. But they are all different, and the bread tastes differently on them. This is the German one I use for the first time and I really liked it.
Lerele
Linadoc, great bread !!!
And what is an active starter ?? I've never made it with sourdough, but I would like rye bread.
Matilda_81
Linadochow this temperature was simulated T = 18-20 * С. Now there is a dubn on the street, but in our apartment it is +30, the batteries in the walls are burning, Mom, don't worry. What did you do with the rest of the leaven? I really want to start sourdough, but I'm afraid. From morning to evening at work, then homework in the evening, I keep thinking about which starter to start with in order to fit it into my schedule.
Linadoc
Quote: Lerele
And what is an active starter ?? I've never made it with sourdough, but I would like rye bread.
This is the previous active leaven. We have a topic about starter cultures, you can initially make any, store in the refrigerator, periodically feed and use as a starter.
Quote: Matilda_81
Linadoc, how this temperature was simulated T = 18-20 * С.
I took it out to the glazed balcony, there is just 19 * C.
Matilda_81
: girl_cray: I do not have a glazed balcony, but at least some kind of leaven to grow hotzza
paramed1
Matilda_81, you can try to put it on the floor, it is definitely colder there.
Matilda_81
Quote: paramed1
Matilda_81, you can try to put it on the floor, it's definitely colder there.
I will certainly try, the main thing is that the cat does not covet the dishes with sourdough
paramed1
Lina, I'm going to put the leaven according to your scheme. The day before yesterday I put a three-day one, for something she is naughty this time. Maybe it reacts to my state of health ... There is a question. I cover the leaven with a lid loosely, but you have it under the film, that is, without air. Are they there, bacteria-fungi, reproduce normally, anaerobically? Something is jamming in my head, a bunch of problems have piled up ... And in spite of everyone I hit baking and baking! I will maintain the temperature in a slow cooker.
paramed1
Lina, I forgot ... My leaven on wheat flour. But, I think, 80 g, that is, 40 wheat, can be added for the first time. And then I will bring out the rye, today they will bring Altai flour. We’ll prepare new bread for dinner tomorrow.
Linadoc
Veronica, my film is not tightly covered.
Pavla
Lina, do you think you can do without yeast?
Linadoc
Quote: Pavla
Lina, do you think you can do without yeast?
Quite! These are the current trends - with yeast. So lush and porous. But according to the classical technology - without yeast and on lard. By the way, I love lard bread, it gives it an extra flavor when baking.
Anatolyevna
So far, I went to Temka for sourdough, in thought which is better and not very difficult: oops: So that I have time with work and household chores.
Matilda_81
Quote: Anatolyevna
So far, I went to Temka for sourdough, in thought which one is better and not very difficult To be in time with work and household chores.
I have been in the subject of starter cultures since June, and have not yet decided. Torn between "eternal" and raisins.
Linadoc
Quote: Matilda_81
Torn between "eternal" and raisins.
You can start with raisins and gradually transform it into eternal.
Kras-Vlas
Linadoc, Lina! I liked your sourdough bread (s?) Very much. I want to try baking. Now I tried to bring out a new sourdough, but something she covered with lush fluff, threw it out, I will start a new one.
Lina, a question about flour: where do you buy 1st and 2nd grade flour? We used to sell the 1st grade at Pyaterochka - Ryazanochka, now it's gone, and I never saw the 2nd grade on sale at all. Tell me please
Linadoc
Quote: Kras-Vlas
where do you buy 1st and 2nd grade flour?
Olga, I take flour 1c in Selgross, flour 2c in a spice shop on the street. 26 Baku commissars (on the territory of P. Lumumba's PFU hostel).
Kras-Vlas
Thank you, Lina! 26 Baku is generally close!
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Elena Tim
Linuska, I CONGRATULATE !!! URRRAAAAAAAA !!!
Linadoc
Thank you!!! Hurray-ah-ah !!! Now I am also with a medal (and bread too)!
Rita
Beautiful bread!
And we sell very tasty German bread - buyer's.
paramed1
Kras-Vlas, Olga, you can order flour in the online store, Grocery pharmacy. There is Altai flour, there are different ones. Wheat, mixed and rye bread is very good from it. And you don't need to drag yourself!
Anatolyevna
Lina, congratulations! Well done!
Pulisyan
Linadoc, Congratulations on the victory! The bread is wonderful! What patience you need to have to cook it for so long !!!!
Linadoc
Girls, all MANY THANKS FOR CONGRATULATIONS!
Quote: Pulisyan
What patience you need to have to cook it for so long !!!!
Alexandra, so you have to do a little there yourself, just keep track of the time and the process. And I like the result very much. It can be seen that bread does not tolerate fuss - everything has its time for the right result.
ang-kay
Linadoc, with a victory!
Linadoc
Angela, Thank you so much!!!
ninza
Clever, beautiful, bookmark! With the victory!
Linadoc
Nina, Thank you! I am already repeating at the "numerous requests of workers" in a double dose. Now I'll bake, emboss a photo.
Linadoc
Well, here's a couple more:
Franconian bread (Frankenlaib)
Franconian bread (Frankenlaib)
Kras-Vlas
Quote: paramed1
Kras-Vlas, Olga, you can order flour in the online store, Grocery pharmacy. There is Altai flour, there are different ones. Wheat, mixed and rye bread is very good from it. And you don't need to drag yourself!
Thank you, Veronica! Tomorrow I will look for this pharmacy and its contents!
Nikusya
LLC, almost galloped by! What a sumptuous bread! I just grew a sourdough according to Kalvel from Chuchelka, on your Linochka bread and I'll try it!
Thank you for your work, it deserves a reward! Congratulations!
Linadoc
Ilona, Thank you ! Now our bread is "constantly in trend", just have time to put it on. Tasty! Only now I make the dough 1.5 times larger and divide it into 2 breads, otherwise in my mini-oven it rests on everything and burns. And I also pour 3/4 cup boiling water onto a hot baking sheet and immediately put the bread directly into boiling water, but I don't put extra steam. Such a delicious crust, just dumb!
Nikusya
Quote: Linadoc
And I also pour 3/4 cup boiling water onto a hot baking sheet and immediately put the bread directly into boiling water, but I don't put extra steam. Such a delicious crust, just dumb!

Yeah, I'll write it down! Need to try!
SvetaI
Here's my bar. Something didn't work out very well

Franconian bread (Frankenlaib) Franconian bread (Frankenlaib)

Cracked on the proofer, although I periodically smeared it with water. And it turned out too dense, but in your picture it is so airy!
I really liked the taste, but unfortunately my main bread-eaters do not like such spicy bread.
I would like to achieve such a crumb like yours. I'll put less spices and try again
Linadoc
Quote: SvetaI
Cracked in the proofing,
Svetlana, I think this is the problem, that is, this is an indicator that the bread was kept in not very suitable conditions. I stood in a slightly heated stove with a frying pan of boiling water under a baking sheet - both heat and humidity. I think if you choose the right conditions, everything will work out for you. And outwardly, your bread turned out to be very good!
Maria-regina
Franconian bread (Frankenlaib)
Franconian bread (Frankenlaib)
Thank you, here's a report, though so far only a form.
Linadoc
Maria, Not bad! Beautiful and excellent cut! Pekies for health!

Shaped does not need to be cut

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