Swabian Country Bread (Schwabishes Bauernbrot)

Category: Sourdough bread
Kitchen: german
Swabian Country Bread (Schwabishes Bauernbrot)

Ingredients

rye sourdough 400g
wheat flour 2 grades 350g
whole grain flour 120g
serum 240-250ml
salt 2h l.
dry yeast 3d
lard (or butter) 20g
spice mixture (cumin, fennel, coriander) 2 tsp option

Cooking method

  • First, we make a starter according to Detmolder:
  • 1.25 g of active starter + 100 g of rye flour + 100 ml of water, mix, leave for 6-8 hours at T = 26-28 * C.
  • 2.Add another 100g of rye flour + 100ml of water, mix, leave for 6-8 hours at T = 22-24 * C,
  • 3.Add another 100g of rye flour + 100ml of water, mix, leave for 3-4 hours at T = 18-20 * C.
  • We take 400g from this starter, add the rest of the ingredients, knead the dough (it will stick a little to the bottom), leave it to rise for 2 hours, doing 2 kneading after 30 and 60 minutes. I just knead on the "Dough" program in HP. We spread the dough on a floured board into a cake, mentally divide it into 3 horizontal parts, wrap the right side into the middle, wrap the left side on top:
  • Swabian Country Bread (Schwabishes Bauernbrot)Swabian Country Bread (Schwabishes Bauernbrot)
  • We form a loaf, leaving a seam on top (it will open up nicely when baking). We leave to rise for 2-2.5 hours. Preheat the oven to 240 * C, put a container with boiling water, throw the loaf onto a hot baking sheet and bake at 240 * C for 8-10 minutes, lower it to 210 * C and bake for another 20 minutes, lower it to 180 * C for about 20 minutes.


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