This Farmers bread is the right bread for every one who is looking for a rustic bread for busy weeknights. It uses the same principle like the summer evening bread: boiled sourdouhg. To enhance the sourdough flavour I allowed the rye sourdough to ripen for a long time. This can be troublesome in busy weeks but boiled sourdough has one major advantage: It can be prepared one week in advance. So all you have to do is making it on a not so busy day (maybe at the weekend?) and keep it in the fridge until needed. Then you have a “ready to use” sourdough at hand every day of a week.
In this case it is used for flavour and tiny tangy flavour in this bread which contains about 70% Spelt and 30% rye. Such a rustic bread gain a lot from a tiny amount of bread spice added to the dough. I opted for a small amount which only underlines the complex flavours of the long and cold fermentation. But of course you are free to adjust this amount to your taste: use more for a stronger flavour or leave it away if you do not like it. The mixture can be varied as well. I normally opt for same parts of fennel, caraway and coriander seeds. Continue reading
The spicy flavour of grounded caraway, fennel and coriander seeds in combination with the tasty Schabzigerklee (Trigonella caerulea) makes it hard to resist these rye flatbreads. They taste very (!) similar to the Tyrolean flatbread named Vinschgauer. But while traditional Vinschgauer are made with sourdough, these variant is made with an rye-buttermilk-poolish instead. It is a recipe well suited for the advanced beginner. Someone, who did not started the adventure of rising an own sourdough, but is not afraid of sticky rye dough. How sticky the dough will be can be regulated by amount of added buttermilk. The more buttermilk is added, the more stickier the dough will. But a plus of buttermilk makes the flatbreads more moist, too, so it is worth the hassle with a sticky dough anyway! And the dough will be sticky in any case – just as prewarning! But with some flour on hands and counter top the dough can be handled very well!
Like each year at this day in November I want to add a “can you believe this” when I write down the age of this blog. With now nine years the blog feels sometime like a mammoth in a modern time. And just like Micha I sometimes miss the gone days when the blog world was small and young and mainly add-free. I miss the times when every blog had its own blog roll. Past then I could spent hours surfing through the favourite blogs from other bloggers, finding new favourites while I travel through the sites. Nowadays my journeys are often interrupted as many blogs does not share their favourites anymore. Why I can’t understand but I moan about the lost connections and interactions. And I’m more then happy when I find a blog that stands out from the mass and which has a blogroll of its own. Then I will add it to may blogroll, for which I still care a lot. I keep an eye on it so it contains only active blogs (inactive but good blogs can be found have their own special blogroll). You can the blogroll on the left side when you scroll down a bit. Continue reading
Already for some time I had the idea of a mild aromatic pure rye bread in my mind. But I need – as everyone knows – someone to share breads with high percentage. A big family get together for which I volunteered to bake all bread needed was the chance to bring my idea of this bread to life.
My wild sourdough was build in to stages to ensure both mild flavour and good strength to rise the loaf. But at the moment my sourdough is a bit to wild and the second stage doubled its volume after just one hour. That was to short to develop enough lactic acid and other flavour components. And so I placed the bowl at a cooler spot and let it ripe for another two hours until the flavour of the sourdough was right. But the amazing power of this sourdough was unbroken. After not even one hour(instead of the normal two) the loaf peaked over the rim of the proofing basket.