The Mangbrot was a favourite of my grandfather. It is a bread with a long tradition in this corner of germany. The idiom term “Mang” means “Mixed” and referred to the fact that the bread is baked with a mixture of rye and wheat flour. Here, like in other region with cold climate and loamy soil, rye and wheat was planted as mixture. So in good years, the mixture contained more wheat, while in bad years the robust rye prevailed the mixture. I considered this fact and prepared already the sourdough with a mixture of rye and wheat flour. This makes the sourdough a bit milder.
For baking I choose as well a wooden baking frame as well as a baking pan. Baking in a baking frame slows down the heat transfer and the oven spring. You can see the difference in the pictures. The crumb of the bread from the baking frame is more open then the bread from the pan. But they are both great breads with a moist crumb and a mild complex flavour.
- 160g Rye flour Type 1150
- 90g Flour Type 550
- 250g Water
- 25g Sourdough
- 500g Rye flour Type 1150
- 250g flour Type 550
- 500g Water
- 20g Salt
In the evening mix water, flour and starter for the sourdough and ferment for about 14 –16 hours at 25°C.
Mix all ingredients for the dough and mix well (about 3-5 min at low speed).
Ferment for 9min.
Form in two oval breads and place in a greased bread pan (500g, 16 cm length) and a Wooden Baking frame ( Size 30,5 cmx 9,5 cmx 9 cm)
Proof for about 60-90 min (depends on the activity of your sourdough) until fully proofed.
In the meantime heat the the oven to 250°C.
Brush the bread with water and place it in the oven. Bake at 250°C, insert steam after 30 seconds. Remove the steam after 10 min and reduce the temperaure to 190°C. Bake for another 40 min. Then take the bread from the Pan and bake for another 15 min without.