The “Bergische Land” is a hilly region next to cologne. Its name stems from the former Duchy of Berg and not from the hilly (which means “bergig” in German) landscape. It was for a long time a poor region as the ground is stony and loamy. Most farmers grew rye which can better cope such conditions.
And if you look for recipes which are from this regions you will inevitable find mainly rye breads. But for special occasions a whet bread was baked. It is called Nullbruut.
The origin of this bread stems either from the flour or because of its form. The Rheinische Wörterbuch explains that “dubbel genullt” means a flour is extra finely milled and such is the flour need for this bread. But “null” is also an old word for “parting (hair or landscape)” and could refer to the fact that the bread is slashed lengthwise prior to baking.
But even without explanation for the name, the bread is a treat in any case. Fluffy crumb, crisp crust, delicious flavour – please do not asked how many slices we ate from the slight warm bread for supper…
yields 2 Breads
- 200g rye flour Type 1150
- 200g Water
- 20g sourdough
- 700g flour Type 1050
- 100g rye flour Type 1150
- 450g Water
- 30g molasses
- 20g Salt
- 15g fresh yeast
Mix the ingredients of the sourdough and let it rise 16 hours at 25°C.
Knead all ingredients for the dough 5 min at slowest speed, then around 8 min on fast speed.
Ferment for 120 min.
Divide the dough in two equal parts and form long loaves. Place each of them in a buttered pan (20cm long, for 750g).
Proof for 90 min.
Preheat the oven to 250°C in the meantime
Slash the breads lengthwise, place in the oven and steam. Bake for 250°C for 10 min, then reduce the tempeature to 180°C. Bake for anther 35 min, then take the bread from the forms and bake for another 15 min to enhance the crispiness of the loaves.