Before the christmas treats take over completly I post another healthy bread.
I baked this bread for our christmas party together with the little Santa Hats. In the winter time I like rustic breads, made with whole grain flour and seasoned with bread spices like fennel, caraway or coriander. Especially in a sourdough bread with some rye flour .
To keep things simple I decided to let the bread rise overnight in the fridge. So at the next morning I just had to preheat the baking stone, slash the bread (as a christmas tree) and bake it while I get ready for work.
And what a mouthwatering flavour filled the kitchen during baking! But I battled the urge to cut the bread directly – just for testing – and waited till our christmas party. But then I tested it and was satisfied – it tasted as good as it smelled. The spices and sourdough were blend together to a harmonic taste and the crust was crunchy. Very delicious!
- 30g Sourdough
- 100g flour Type 550
- 150g whole rye flour
- 250g Water
- 100g whole rye flour
- 200g Wheat, freshly milled
- 500g flour Type 550
- 470g Water
- 7g caraway seeds
- 7g fennel seeds
- 7g coriander seeds
- 1g Schabzingerklee (Trigonella caerulea ) (1 Tsp)
- 5 g fresh yeast
- 20g Salt
In the morning mix water, flour and starter for the sourdough and ferment for about 10 hours at 25°C.
In the evening knead all ingredients 5 min at the slowest speed and 8 min at higher speed until medium gluten development. Let rise for 1.5 hours
After fermenting form in two breads and place in brotform seam side up. ´
Proof overnight in the fridge,
In the morning heat the baking stone at 250°C.
Prior to baking, slash the loaves, then place them in the oven. Turn the temperature back to 200°C and bake the bread for 45 min with steam.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.