Sometimes, the best bread happens rather unplanned. Like this bread, which is a kind of a left over bread. It started when I was thinking about what to do with the remaining part of the “aromastück” I prepared when baking the “Irländer”. In the fridge was a big batch of sweet starter waiting to be fed, but it was to much to feed the whole amount, so using part of the unfed starter was needed, too. And in my flour cabinet I had nearly empty bag with rye, spelt and wheat flour. So why not combining everything to bake a bread?
The result is a classic every day bread with a soft crumb. The Aromastück adds a nice malty note and helps to keep it fresh for a long time while the unfed sweet starter adds subtle flavour notes that adds complexity to the aroma. A truly delicious bread that makes me think about new experiments with the aromastück.
- 80g Whole rye flour
- 240g Water
- 2g active Malt
- 250g sweet Starter (1 week old)
- 250g whole spelt flour
- 400g flour Type 550
- 120g whole rye flour
- 330g Water
- 20g Butter
- 15g fresh yeast
- 10g Salt
For the “aroma stück” mix rye flour with diastatic malt and water. Heat to 65°C and keep the temperature for 2-3 hours. Bring to boil to inactivate the malt.
Now 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
Divide the dough into two parts and form to two oval breads. Place seamside up in two floured proofing baskets.
Proof for 1.5 hours.
In the meantime heat the baking stone at 250°C .
Place the loaves on peels and slash lengthwise (make some shorter, decorative slashes if desired). Place the breads in the oven with steam. Turn the temperature back to 190°C after 10 min and bake the bread for another 40 min .