Description
Kräftige Kruste, aromatisch-würziges Aroma und saftige, lockere Krume: Dieses Steinofenbrot vereint rustikale Röstaromen mit der milden Säure des Roggens und feinen Gewürznoten zu einem echten Genussmoment.
Ingredients
- 750 g mixed flour (half rye flour type 997 and half whole wheat flour)
- 400 g rye sourdough
- 400 ml water, approximately
- 1 ½ tsp salt
- 1 ½ tsp bread spice mix
- 1 tsp sugar
Instructions
- In a large mixing bowl or the bowl of your stand mixer, combine the mixed flour (half rye flour type 997 and half whole wheat flour), rye sourdough, and sugar. Begin mixing on low speed, gradually adding about 350 ml of water. Knead the dough for several minutes on medium speed, adding more water as needed so that the dough comes together but remains slightly sticky. Do not add all the water at once—adjust as you go to achieve a soft, workable dough.
- Once the dough is well combined and smooth, cover the bowl with a clean kitchen towel or plastic wrap. Let it rest at room temperature for about 30 minutes. This resting period allows the flour to absorb the water and the dough to begin fermenting.
- After the initial resting time, add the salt and the bread spice mix to the dough. Knead the dough again for several minutes until the salt and spices are thoroughly incorporated and the dough is smooth and elastic.
- Lightly flour a work surface or a baking tray. Transfer the dough onto the floured surface and shape it into a round or oval loaf, as desired. Generously flour a proofing basket (Gärkörbchen) and place the shaped dough into it with the seam side up. Cover the basket with a kitchen towel and let the dough rise in a warm, draft-free place for about 2 hours, or until it has noticeably increased in volume.
- About 30 minutes before baking, preheat your oven to 240°C (464°F), preferably with a baking stone or a heavy baking tray inside to mimic the effect of a stone oven. Line a separate baking sheet with reusable baking foil (Dauerbackfolie). When the dough has finished proofing, gently turn it out onto the lined baking sheet. Using a spray bottle, lightly mist the surface of the loaf with water to help achieve a crisp crust.
- Place the bread in the preheated oven and bake for 10 minutes at 240°C (464°F). After 10 minutes, reduce the oven temperature to 200°C (392°F). During the first 15 minutes of baking, open the oven door briefly several times and spray the bread with water each time to create steam, which will help develop a thick, crispy crust. Continue baking for an additional 45-50 minutes, or until the bread has a deep golden-brown crust and sounds hollow when tapped on the bottom.
- Remove the bread from the oven and immediately mist the surface lightly with water one last time to give the crust a nice sheen. Transfer the loaf to a wire rack and allow it to cool completely before slicing. This ensures the crumb sets properly and gives you the best texture.
Notes
The amount of water you need may vary depending on the absorbency of your flour; add it gradually until you achieve a slightly sticky dough. Use a bread spice mix that contains caraway, anise, fennel, and coriander for authentic flavor. If you do not have a proofing basket, use a bowl lined with a well-floured kitchen towel. For an extra rustic touch, bake with a baking stone and create steam by placing a pan of hot water in the oven during the first 15 minutes. Allow the bread to cool completely before slicing to prevent the crumb from becoming gummy.
- Prep Time: 10
- Cook Time: 20
- Category: Brot Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
