I am still surprised how widely spread the use of rye flour in traditional sweets bread was. Surprised because nowadays it is rather hard to find such breads in bakeries. And using rye flour to replace some portion of wheat flour makes perfectly sense as rye grows in much rougher conditions as the fastidious wheat. And so rye grew even in regions with poor soil and colder climate like you can find it in the Eifel or here in the “Bergische Land”.
When I stumbled upon the Bread called “Kleenroggen” (litterally little rye) I was buffled as I never heared from such a bread before. Researching deeper yield not so many information, but it seems that this tradtional bread was once baked from the “Bergische Land” up to the Sauerland. And it must have been a fairly common bread, as there is even a church which is called “Kleenroggenkerke” (Kleenroggen church) in the local idiom due to its pan bread like shape. And it always describes a sweet bread with currants and a good portion of rye.
With the little of information I had I designed a recipe for a sweet currant bread with about 40% rye flour. It gets a mild tang due to sourdough and buttermilk which is balanced well by the sweetness of currants and the added sugar.
My variant is a more festive variant as I used the very light rye flour type 610. You can bake it with the darker flour variants, too, but then the crumb will get the slight grey hue which is typical for rye breads.
yields four breads of 550g
- 250g rye flour Type 610 (alternatively Type 997 or 1150)
- 250g Water
- 25g sourdough
- 150g rye flour Type 610 (alternatively Type 997 or 1150)
- 650g flour Type 550
- 220g Water
- 200g Buttermilk
- 20g Salt
- 10g fresh yeast
- 120g Butter
- 120g sugar
- 400g currants or raisins
Mix the ingredients of the spurdough and let it rise 14-16 hours at 25°C.
Knead all ingredients for the dough 5 min at slowest speed, then around 8 min on fast 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 and knead for another 4 min. At least add currants or raisins and knead until incooperated.
Ferment for 120 min.
Degase the dough and 4 equal parts. Roll each piece into a long thin oval, wet the surface and roll into a log. Let rest for 10 min, then roll it again along the seam to an long, thin oval, fold the long sides into the middle and roll again tightly to a log. Elongate to strand to the length of the baking pan.
Place each strand in a buttered pan (16 cm long, for 500g).
Proof for 100min.Preheat the oven to 240°C.
Slash the breads lengthwise, place in the oven and steam. Then reduce direclty the tempeature to 175°C. Bake for about 55 min.