Schmalzbrot: Bread spread with seasoned pork lard.
Schmalzbrot is a traditional German snack consisting of hearty rye bread spread thickly with seasoned pork lard, typically garnished with slices of onion or a sprinkle of paprika for added flavor. This rustic and simple delicacy is a staple in the German diet, especially popular as a satisfying treat during the colder months. Schmalzbrot is often served alongside beer or hearty soups, making it a perfect complement to other robust German fare. The pork lard is carefully rendered and mixed with crispy pork cracklings, herbs, and sometimes apple or onion for a piquant contrast, then cooled to form a spreadable paste that is both indulgent and comforting.
Welcome to a culinary journey inspired by BACK leben's traditional German recipes. Today, we delve into the rustic world of Schmalzbrot, a hearty lard bread enriched with crispy onions and a variant featuring succulent ham bits. This bread hails from the heart of German comfort food, offering a timeless taste that has been enjoyed for generations. Perfect for a filling snack or complementing your meal, our Schmalzbrot brings a savory and authentic flavor to your table.
Ingredients:
- 300g wheat flour
- 200g rye flour
- 10g salt
- 80g wheat sour starter
- 7g yeast
- 10g sugar
- 150g lard (preferably Griebenschmalz without apple pieces)
- 50g toasted onions
- 50g roasted ham bits (optional)
- 270ml water
- Extra rye flour for dusting
- Extra shortening or butter for greasing the baking pan
Instructions:
Prep Time: 20 minutes
Cook Time: 25-30 minutes at 250°C (480°F)
Total Time: 50 minutes plus resting time
Equipment: Mixing bowl, kneading tool, 18cm proofing basket, 20cm loaf pan
Servings: 10 portions
1. In a large mixing bowl, combine the wheat and rye flours with the salt.
2. In a separate container, dissolve the yeast and sugar in water, and then add this mixture along with the wheat sour starter to the flour blend.
3. Knead the ingredients together for about 3-4 minutes to form a rough, slightly firm dough.
4. Let the dough rest for 30 minutes covered at room temperature, allowing it to begin rising.
5. Gently warm your lard in a pot until it is melted but not hot, and fold in the toasted onions.
6. After the resting period, mix the lard and onion mixture into the dough, kneading for an additional 2-3 minutes until the dough becomes smooth and elastic.
7. If you're including the roasted ham bits, divide the dough into two equal parts. Incorporate the ham bits into one half by gently kneading.
8. Shape one half of the dough into a round loaf and place it in a floured 18cm proofing basket. Shape the other half into a log and put it into a buttered 20cm loaf pan.
9. Allow the shaped dough to proof for an additional 15 minutes.
10. Preheat your oven to 250°C (480°F).
11. Once the dough has finished proofing, transfer the round loaf onto a baking tray and place the loaf pan directly into the oven.
12. Bake for about 25-30 minutes or until the bread has developed a golden-brown crust and sounds hollow when tapped at the bottom.
13. Remove from the oven and let it cool on a wire rack before slicing.
Cooking Tips:
- For the best flavor, make sure your lard is high-quality and without apple pieces.
- Toasting the onions and roasting the ham bits adds depth to the bread's flavor profile.
Credit to BACK leben: The original recipe has been adapted from the German YouTube channel BACK leben. See their content at https://www.youtube.com/@BACKleben.
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Please note that flour types and hydration may vary, so adjust accordingly to achieve the right dough consistency. This recipe is best enjoyed fresh from the oven, but can also be savored as it is or toasted in the days after baking. Enjoy the robust flavor of Schmalzbrot as part of your dining experience.
YouTube channel - BACK leben: https://www.youtube.com/@BACKleben
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