Since I started to collect regional bread recipes from Germany, I struggle with finding recipe from East-Germany. And so I was so happy, when I stumbled about some recipes in an old Diamalt book from 1939. But to be honest, the term “recipe” is very optimistic for the short description in the book. The dough for the Salzkuchen is described as a “Waterdough” and its form as (and this a orignal quote, too!) as “oooo”.
That left me with some question marks in my head. But after some more research I found some other descriptions and pictures of “orginale Salzkuchen”. And with this in Hand I was able to create my recipe.
yields 5 Salzkuchen
- 50g rye flour Type 1150
- 50g Water
- 5g sourdough
- 450g flour Type 550
- 270g Water
- 10g Butter
- 5g active Malt
- 10g fresh yeast
- 10g Salt
- coarse salt
Mix the ingredients for the sourdough and let it rise by 25°C for about 12-14 hours.
Knead all ingredients for 3 min at slow speed. Then knead 8 min at fast speed. The dough should be now soft, but not sticky.
Let the dough rise for 1 hour at room temperature.
Divide the dough into 40g portions. Form them first into round balls and roll it to a long shape. Always place for rolls next to each other on a baking tray, so that they touch on their long sides
Proof for 60 min.
Preheat the oven to 250°C.
Place the rolls into the oven and bake with steam for 10 min, then release the steam (leave oven open for 3 min) and bake for another 10 min. Open the oven twice during baking to release the steam to enhance the crisp crust.