Bettina's Kitchen Stories: Rye bread (Brot backen)
Today I'm at the Unteregger Hof in the Eggental Valley, accompanying Karin and her family at work. Here, rye bread is still baked according to traditional recipes, taking time, handwork, and lots of love.
Rye bread (Brot backen)
ingredients:
- 1 kg rye flour
- 10 g yeast
- 3 tbsp wheat flour
- 3 tbsp wholemeal rye flour
- 30 g bread spice mix: cumin, fennel, anise, coriander (coarsely ground)
- 650 ml water
- 100 ml milk
Starter:
- 5 g yeast
- a little rye flour
- a little water,
- mix together leave to rest overnight
Soaker (Quellstück):
- Mix a little wholemeal rye flour with water
- Leave to rest overnight
Main dough:
- Combine the starter, the soaker, and all other ingredients and mix well (preferably with a stand mixer and dough hook).
- Leave to rest for 1 hour.
- Shape into loaves and leave to rest for another hour.
Baking:
- Bake in a preheated oven for about 35–40 minutes at 230 °C (conventional) or at 210 °C (fan-assisted).
