Reitberger rye bread with crust (Reitberger Kruste Roggenbrot)

Category: Sourdough bread
Kitchen: german
Reitberger rye bread with crust (Reitberger Kruste Roggenbrot)

Ingredients

leaven:
active rye starter (sourdough) 30g
Rye flour 135g.
warm water 135g
lobe:
Rye flour 100g
wheat flour 1c 100g
serum 150g.
water 150g.
flax-seed 25g
oat flakes 25g
sunflower seeds 20g
sesame 20g
dough:
all the leaven and all the lobe
Rye flour 100g
wheat flour 1c 125g
liquid malt 15g
salt 14g
dry yeast 4g

Cooking method

  • This bread is baked in the old Reitberger bakery, which has been known in Bavaria for over 100 years. The quantity is designed for a 24 x 10 cm mold. At the same time, in different containers with lids (or under a film), we knead the leaven and the lobe. Leave the starter culture at room temperature for 6 hours, then put it in the refrigerator for another 6-8 hours. We immediately put the lobe in the refrigerator for the same 12-16 hours. I did not put the seeds in due to their absence; I replaced the oatmeal with the "5 grain" flakes I had. An hour before kneading the dough, we take out the leaven and lobe and let them warm at room T. This is how they looked before kneading the dough:
  • Reitberger rye bread with crust (Reitberger Kruste Roggenbrot) Reitberger rye bread with crust (Reitberger Kruste Roggenbrot)
  • Knead the dough for 10 minutes, rest for 20 minutes, re-knead for 10 minutes. I did it just in HP on the Pizza program. During this time, grease the mold with butter and sprinkle with half of the powder:
  • Reitberger rye bread with crust (Reitberger Kruste Roggenbrot)
  • Form a loaf and place it in a mold. Grease the top of the dough with water and sprinkle with the second half of the powder:
  • Reitberger rye bread with crust (Reitberger Kruste Roggenbrot)
  • Place in a warm place and allow to stand under the film for 60-90 minutes, the dough should completely fill the form:
  • Reitberger rye bread with crust (Reitberger Kruste Roggenbrot)
  • Bake in an oven preheated to 240 * C with steam for 15 minutes, then release the steam and reduce T to 200 * C, bake for another 35 minutes. Remove the bread from the mold, put it back in the oven, turn it off, leave the bread there for another 10 minutes. Allow to cool completely on a wire rack. The crust is crispy and very aromatic, the crumb is unexpectedly fluffy and delicious:
  • Reitberger rye bread with crust (Reitberger Kruste Roggenbrot)


Rada-dms
What a good recipe! : girl-yes: you need to bake it! Is it bland or is it still sour? To know which dish to bake fresh for?
AnaMost
handsome!
Linadoc
Quote: Rada-dms
Is it bland or is it still sour? To know which dish to bake fresh for?
Thank you, Olya! It is slightly sour.

AnaMost, Thank you!
Trishka
Thanks for the recipe!
I'm still on "you" with sourdough, but I will definitely try this bread.
I am very much bread with "semushki".
Linadoc
Ksyusha, rye with sourdough is always much tastier, so you have to "relate" to the sourdough. And this one, with seeds, is very tasty - crispy on the outside and lush on the inside.
Rada-dms
Well, if it is sour, it will definitely suit my family !!! To bookmarks!
paramed1
Soon I will eat only bread according to your recipes. I want to try everything, but I'm afraid the jeans won't button up ... I'll bake it anyway.
Linadoc
Quote: paramed1
I'm afraid the jeans won't button up ... I'll bake it anyway.
Veronica, this bread is very healthy and generally not harmful - neither fat nor sugar, a lot of rye flour and a bunch of seeds and cereal flakes (completely irreplaceable amino acids, vitamins, minerals and omega 3,6 and 9). Even your supermodel fits.
SvetaI
Linadoc, a very tempting recipe, it looks appetizing and in my opinion it should turn out to be very tasty. Only I did not understand about the powder - are there the same grains and flakes as in the lobe? How many of them do you need?
Linadoc
Quote: SvetaI
about the powder - are there the same grains and flakes as in the lobe? How many of them do you need?
Svetlana, yes, exactly the same. The amount is arbitrary, I have about 2 tsp. of each type turned out.
SvetaI
Thank you. It will be a long weekend - I will definitely bake!
SvetaI
Linadoc, here is my handsome!
Reitberger rye bread with crust (Reitberger Kruste Roggenbrot)
Reitberger rye bread with crust (Reitberger Kruste Roggenbrot)
Reitberger rye bread with crust (Reitberger Kruste Roggenbrot)

We didn't get such huge holes, but it rose very well. There are, of course, small deviations from the original: 1% kefir with water instead of whey, dry malt instead of liquid malt, and I had to add two tablespoons of water. Sourdough and a lobe on rye wholemeal flour, and peeled flour was added to the dough. And the rest is all according to the recipe
It turned out to be big, 1050 g, we have to do half of it for our family, we don't eat a lot of black bread, but tasty, I think it will not be lost.
Linadoc
Svetlana, clever, what a handsome man! It turned out very well, considering the whole grain flour and water with kefir. Maybe next time add more water and stand a little more. Since whole grain is harder to rise. If done on one peeled, it will turn out more airy.
SvetaI
Thank you, next time I will. I don't make cottage cheese and I never have whey, I have to somehow get out of the situation. The distance could have been longer, the crack on the roof just speaks of this, but the bread rose so well that I was afraid that it would stop. In general, there is something to work on, which means I will repeat.

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