One tradition in Germany I value very much: Giving bread and salt to newly wed couples or when someone moves into a new house. And when two very dear persons got married beginning of this month, I started two think directly about the traditional gift. But as the two lives two far away as that I could simply drop a basket there, I decided to send it per mail.
To make sure that the bread survives the trip in the parcel and stays fresh until its arrival, I bake a simple rye bread in weck jars and canned them afterwards. Treated like this, the bread keeps fresh for several weeks.
If you want to avoid the canning, you can close the lit on the glass directly after baking. But as I have the tendency to burn my fingers in this process I prefer variant one 😀
Rye bread in a jar
yields 3 small breads
- 150g cracked rye
- 150g Water
- 15g sourdough
- 350g whole rye flour
- 250g Water
- 10g Salt
- 20g molasse
For the sourdough, mix all ingredients and ferment for 16 hours at 25°C.
Knead all ingredients at slow speed for about 10 min.
Ferment for about 30 min.
Grease three weck mold jars (580ml) . Now divide the dough into three equal pieces and form them into sligthly drop shape loaves. Place the in the jars.
Proof for about 90min. The dough should double its volume and the surface of the bread should show cracks. If not, let the bread proof longer.
Preheat the oven to 250°C. Place the bread in the oven and lower the temperature to 190°C after 10 min. Bake for another 30 min.
Close the jars after cooling with clamps and gummi and can them for 30min at 100°C.