Yes, it’s time for another bread post. From time to time I read a blog by a German baker. He does not only bake and sell bread, he also shares some of his recipes with his readers. Those recipes are wonderful and he usually adds very helpful instructions and tips. Some weeks ago he published a recipe for a 100% rye sourdough bread. The best thing about this bread is that it contains no flour. It made from 100% cracked rye (rye chops, rye groats, rye meal, or whatever you call the stuff in English). You know, this is my favourite kind of bread. It is similar to German pumpernickel, just not as sweet. It is so awesome because it has an amazingly rich flavour, lots of nutrients, is dense, chewy, and moist, and it keeps so well, that you could probably send it to your aunt in Australia by ship without doing any harm to it. I made two versions of this bread. First I followed the original recipe to the t. I liked the result and wanted to make a second bread. When I opened my flour cupboard in the evening to prepare the starter, there was no rye left. Of course. So I used spelt instead and I was very please with the result.
So I made a second loaf with freshly milled spelt groats and a couple of sunflower seeds.
This one came out even better than the first. It’s like the organic bread from my all time favourite bakery at my parents’ place. It’s some seriously good stuff.
Just like with any good bread, you need some time and patience to make this. And you should make this. You need to prepare the starter 20 hours before you start baking.
To make the starter: 150 g spelt groats 150 g water 1 tablespoon ripe sourdough starter (the stuff you keep in the fridge, also called “mother dough” or “mother starter”) Put all ingredients in a bowl, stir until combined, cover with a plate or plastic and let ferment in a warm place for 20 hours. This bread is not only made with a sourdough starter, it does as well contain a “Brühstück” (scald soak). For such a Brühstück grains and/or seeds are mixed with an equal amount of hot water. The soaked and softened grains add even more moisture to the bread. In this case the Brühstück is made from: 150 g spelt groats 150 g hot water Pour hot water over groats and let sit for 3 hours. After you’ve prepared your starter and have the Brühstück ready, you can start to make your bread. Whole Grain Spelt Bread with Sunflower Seeds (slightly adapted from this recipe) 300 g prepared starter 300 g Brühstück 150 g spelt groats 50 g sunflower seeds 125 g water 25 g sugar beet syrup or molasses (not blackstrap!) 10 g salt Combine all ingredients in a bowl. Knead until everything is well combined. The dough will not be like regular bread dough, but more like freshly prepared polenta or stiff oatmeal:
Let the dough rest for 30 minutes, so that the grains and seeds can absorb the water. Transfer to a bread pan (lined with parchment paper or grease well). Cover with plastic and sprinkle with spelt groats. Let rise for 2 hours. The bread probably won’t rise as much as bread made from hite flour. Meanwhile preheat the oven to 250°C (480°F). Bake the bread for then minutes, reduce heat to 180°C (350°F) and bake for another 50-60 minutes. Remove from oven and let the bread rest for 24 hours before slicing. Top with your favourite vegan cheese or sausage, eggless egg salad, chickpea salad, Tartex or sunflower seed spread, etc.
Guten Appetit! By the way, would anybody be interested in a blog post about how to make your own sourdough starter?
This entry was submitted to Susan’s YeastSpotting.