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!
yields 4 Breads of 500g
- 150g rye flour type 1150
- 150g Water
- 15g sourdough
- 200g currants
- 100g orange juice
- 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
- 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.