Description
Tiroler Schwarzbrot mag wohl jeder. Es schmeckt knusprig. Zudem ist es auch gesund. Einfach ein tolles Brot-Rezept! Schnelle und Einfache Brot Rezepte.
Ingredients
Scale
- 250 g Sauerteig
- 320 g Roggenmehl
- 490 g Weizenmehl
- 500 ml warmes Wasser
- 20 g Salz
- 1 TL Honig
- 1 große Kartoffel
- 3 g Gewürzmischung
Instructions
- Begin by boiling a large potato in its skin until it is fully cooked and soft when pierced with a fork. Once cooked, carefully peel the hot potato while it is still warm, taking care not to burn yourself.
- Place the peeled, hot potato into a mixing bowl and mash it thoroughly using a potato masher or fork. Add a small portion of the 500 ml warm water to the mashed potato and continue mashing until the mixture is smooth and creamy. Season this potato puree with a pinch of salt.
- In a large mixing bowl, combine the prepared potato puree, 250 g Sauerteig (sourdough starter), 320 g Roggenmehl (rye flour), 490 g Weizenmehl (wheat flour), the remaining warm water, 20 g salt, 1 teaspoon honey, and 3 g of your preferred bread spice mix (Gewürzmischung).
- Mix all ingredients together thoroughly until they begin to form a dough. Then, knead the dough by hand or with a stand mixer fitted with a dough hook for at least 10 minutes. The dough should become smooth, elastic, and slightly tacky.
- Once the dough is well-kneaded, cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rest and rise in a warm, draft-free place for about 1.5 hours, or until it has visibly increased in size.
- After the first rise, gently turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Shape each portion into a round or oval loaf, making sure to create surface tension by folding and turning the dough under itself.
- Generously flour two proofing baskets (Simperl or Gärkörbchen) or bowls lined with towels if you do not have baskets. Place each shaped loaf into a basket, seam side up, and cover again with a kitchen towel.
- Let the loaves proof for a second time until they have risen noticeably, about 45–60 minutes, depending on the room temperature.
- While the bread is proofing, preheat your oven to 250°C (482°F). Place a baking stone or baking sheet in the middle of the oven, and position an empty metal tray on the bottom for steaming.
- When the loaves are ready and the oven is fully preheated, carefully tip each loaf out onto a piece of parchment paper or directly onto the hot baking stone/baking sheet. If desired, score the tops with a sharp knife for a decorative finish.
- Immediately pour a cup of hot water into the empty tray at the bottom of the oven to create steam, which helps develop a crispy crust. Quickly close the oven door to trap the steam inside.
- Bake the bread at 250°C for 2 minutes, then reduce the oven temperature to 200°C (392°F) and continue baking for 40 minutes. The loaves should develop a deep brown, crisp crust and sound hollow when tapped on the bottom.
- Remove the finished bread from the oven and allow it to cool completely on a wire rack before slicing. This ensures the crumb sets properly and prevents the bread from becoming gummy.
Notes
For the best flavor, use a well-developed sourdough starter and a traditional bread spice mix, such as one with caraway, fennel, and coriander. The bread tastes even better if allowed to rest for several hours after baking. Serve with butter, cheese, or your favorite spreads. If you don’t have a proofing basket, use a bowl lined with a floured kitchen towel to support the dough during its final rise.
- 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