Roggenbrot: Rye bread.
Roggenbrot, a hearty and robust rye bread, is a staple of German cuisine. This wholesome bread features a dense, chewy texture and a deep, tangy flavor that comes from the rye flour. Often containing a mixture of rye and wheat flours, along with a sourdough starter, this bread has a thick crust that's sometimes sprinkled with caraway seeds for an added flavor dimension. Perfect for sandwich making, Roggenbrot is traditionally served with cold cuts, cheese, or simply a swipe of butter. It's also an excellent accompaniment to soups and stews. The bread is proofed and slow-baked to allow the flavors to develop fully, creating a loaf that's both nutritious and satisfying.
Introduction:
Welcome to Rye Avenue's kitchen! Today we're embracing the artisanal craft of sourdough bread-making and putting a twist on a classic – whole rye sourdough bread. Prepare your senses for a journey with a loaf that's hearty, full of flavor, and has a sliceable texture that defies the usual expectations of 100% whole rye bread. Get ready for our EZee Water Technique that will take your homemade rye sourdough bread to new heights – literally!
Ingredients:
- 90 g (⅓ cup) whole rye sourdough starter
- 600 g (2⅔ + 2⅓ cups) whole rye flour, divided
- 480 g (2 cups) room temperature water, divided
- 60 g (¼ cup) fermented red rye malt (optional)
- 20 g (1½ tablespoon) regular salt
- 20 g (2 tablespoons) cooking oil, plus more for greasing
- Up to 2 tablespoons of caraway seeds or seeds of your choice (optional)
- Boiling water for malt mixture
Instructions:
Prep Time: 20 minutes + fermenting/resting time
Cook Time: 1 hour
Total Time: 1 hour 20 minutes + fermenting/resting time
Servings: 1 loaf
Equipment: Mixing bowls, whisk, bread pan, bench scrapers, cloth/lid for covering
1. Begin your bread by creating the preferment. Mix 90 g of whole rye sourdough starter with 300 g of room temperature water. Gradually stir in 300 g of whole rye flour until all the flour is hydrated.
2. Cover the preferment with a lid or cloth to retain moisture and let it ferment for 10-12 hours at room temperature.
3. If using, combine the fermented red rye malt with the regular salt, cooking oil, and 180 g of boiling water. Whisk to dissolve any clumps, cover, and set aside to steep and cool down.
4. Once the preferment is ready, add the steeped malt mixture to it. If not using malt, add 60 g of water directly to the preferment along with salt and oil. Now is the time to add caraway or other seeds if desired. Mix until the color is even.
5. Gradually add the remaining 280 g of whole rye flour, or an additional 60 g if not using the malt. Mix until the flour is hydrated, then cover and let rest at room temperature for 40 minutes to an hour.
6. Grease a light-colored bread pan with oil to prevent burning. Ensure your bread pan has high sides for optimal rise.
7. For the EZee Water Technique, transfer your dough to a hard surface and use two bench scrapers to scoop and flip the dough in a spiraling motion. This should form gel-like Exclusion Zone water in the dough. Do this for 1-3 minutes depending on desired bread height.
8. Place the dough into the prepared bread pan, filling it to no more than 2/3 of the way up.
9. Preheat your oven and bake the bread at a high temperature for 1 hour. After baking, let the bread cool before slicing.
Cooking Tips:
- Use a thermometer to check that the center of the bread is fully cooked.
- For a more robust flavor, consider adding in toasted seeds of your choice.
- Allow the loaf to cool completely for easier slicing and optimal texture.
This recipe is proudly brought to you by Rye Avenue. To see this technique in action and for more delightful recipes, visit https://www.youtube.com/@RyeAvenue.
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YouTube channel - Rye Avenue: https://www.youtube.com/@RyeAvenue
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