Oliver asked me on Saturday morning if I have a recipe for a “King Ludwig Bread”. I did not know a bread with this name, but after some minutes of googling I started to suspect that it is a readymade mixture for bakeries, as so many bakeries are selling it. Some minutes later I found the manufacture of the mix and the ingredients did not sound so well in my ears: “Spelt flour, ry flour, malt, dried rye sourdough, whole spelt flour, coarse meal spelt, gluten, salt, sweet whey powder, guar flour, wheat bran, grape concentrate, ascorbic acid, enzymes”.
The breads seems to have a soft crumb what speaks against a bigger amount of rye and the brownish crumb should be due to malt and not to a lot of whole grain flour. And slowly a recipe starts to appear in my brain.
A rye sourdough should bring a hearty note, while malt beer and malt gives a malty flavour. A hot soaker with buttermilk and whole grain flour and coarse meal should make the bread moister while a good amount of butter keeps the crust tender. And I like the idea of this bread so much that I changed my weekend plans for baking and bake the bread for the “Swan King” Ludwig instead.
And I’m very happy with the result. I can not tell how near it comes to the “real” King Ludwig Bread that someone else must du (Oliver?). But I like the result very much, the tender crumb with the thick, hearty crust pushes it directly in my new favourite list. And this shows once again that it is very good if readers asked for a recipe.
Swan King Bread
yields 2 Bread
- 150g rye flour Type 1150
- 150g Water
- 15g sourdough
- 50g corse spelt meal
- 100g whole spelt flour
- 300g Buttermilk
- 700g spelt flourType 630
- 225g Malt beer
- 10g Malt
- 20g Salt
- 15g fresh yeast
- 100g Butter
Mix all ingredients for the sourdough and ferment for 12-16 hours at roomtemperature.
Bring the buttermilk for the soaker to boil. Some protein flakes will form, but just ignore that fact. Stir into the whole spelt four and the coarse meal. Let cool down, then put into the fridge overnight.
The next morning warm the soaker up to room temperature, then knead the soaker together with sourdough, spelt flour, malt beer, malt, salt and yeast for 7 min at slow speed. Add the butter and knead for another 3 min slowly.
Let the dough rise for 2 hours.
Form the dough into two round breads and place them in proofing baskets seam side down.
Proof for 1 hour.
In the meantime heat the oven with baking stone to 250°C.
Transfer the bread into the oven and bake at 250°C for 10 min with steam. Now turn the temperature down to 190°C and bake another 40 min until the crust reach a dark brown colour.