September 25th, 2016

Onjeschwedde

Onjeschwedde (2)I’m totally thrilled about all the little jewels I meet in range of my “regional bread” series. From Annette I got describtion of the Bread Onjeschwedde, which is a raisin bread speciality of Rheydt – a  part of Mönchengladbach.  It is baked with the loaves touching each other a methode which keeps the bread very soft and moist. Before baking it is slashed with a curved long cut and some small cuts on the sides. The so called “Rheydter Flower”.

The name “onjeschwedde” means literally “not sweated” and means that the bread is made with “green” flour – freshly milled flour of newly harvest grains. This flour contains more moisture then a ripened flour which looses the moisture – it sweats! As it was just harvest  time, so I called my local mill and ask. And indeed they promised me fresh flour for September.

The second special thing about this bread is that it is made with a huge amount of rye – 40% to be precise. It is the first sweet bread I met with this high amount rye! And so I used sourdough as preferment, which adds a deepness to its aroma, rounded by a faint cinnamon flavour. Sweetness comes from a bit of sugar and currants.  The taste is something special, a sweet bread but with its very own, distinct flavour. A great bread which needs nothing more then a bit of butter!

 

Onjeschwedde

yields 4 Breads of 500gOnjeschwedde (1)

Sourdough

  • 150g rye flour type 1150
  • 150g Water
  • 15g sourdough

currant soaker

  • 200g currants
  • 100g orange juice

Dough

  • Sourdough
  • 600g flour Type 550
  • 250g rye flour Type 1150
  • 410g Water
  • 5g cinnamon
  • 5g Anise (optional)
  • 20g fresh yeast
  • 18g Salt
  • 120g sugar
  • 150g Butter

for glazing

  • 30g Butter, melted

Mix the ingredients of the sourdough and let it rise for 16  hours at 25°C.

Knead all ingredients except sugar and butter for 5 min at slow speed. Now add the sugar in small increments and knead until the sugar is incooperated before adding the next sugar. At last add the butter all at once. Knead until all butter is incooperated.

eLt rise one hour temperature .

Divide the doug  into pieces of about 500g and roll them into long loaves. Place on a baking tray with 1-2 cm distance. Brush lightly with butter.

Proof for 60 min.

Cut with long curved slashes prior to baking.  Bake at 180°C for about 60 min with steam.

After baking, brush lightly with butter while still hot.

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8 Responses t_on Onjeschwedde

  1. Ulla October 16th, 2016

    Hallo Stefanie, das kommt gerade wie gerufen da wir im Moment auf unserem Speiseplan den Weizen öfter mal weglassen. Ich denke wenn ich kein”frisches” Mehl habe könnte sicherlich auch was leckeres draus werden.
    Grüße von Ulla

    Reply
  2. BrotMeister October 7th, 2016

    Hallo,
    Vielen Dank für das tolle Rezept!
    Ich werde das Rezept auch einmal ausprobieren.
    Bin mal gespannt ob ich das so gut wie du hinkriege.

    Liebe Grüße

    Reply
  3. Annette Buschauer September 26th, 2016

    Liebe Stefanie,
    das freut mich, dass Du dies Rezept erarbeiten konntest! Ich werde es so bald als möglich nacharbeiten, und weil ich die Mehle hier nicht bekomme (Österreich), bin ich gespannt, was daraus in meiner Küche wird…;-), aber es wird sicher lecker!

    Grüße von Annette

    Reply
  4. Milchmädchen September 26th, 2016

    Das klingt in der Tat großartig und ich habe “Rosinen” und “Orangen” darum soeben auf den Einkaufszettel gesetzt! Danke für diese wunderbaren Stopp auf der ohnehin schönen Reise durchs Brote-Land!

    Reply
  5. Jutta September 25th, 2016

    Oh!!!!! Ich bin in Rheydt geboren und ich weiß genau, wovon du schreibst. Leider hat es nie hingehauen, dass ich auch das onjeschwedde Mehl irgendwo bekommen habe, aber da wir hier in FD-Land einige Mühlen haben, werde ich das mal für das nächste Jahr groß in den Kalender schreiben.

    Reply

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