German rye bread Holsteiner Landbrot (Goldstein Country Bread)

Category: Sourdough bread
German rye bread Holsteiner Landbrot (Goldstein Country Bread)

Ingredients

Cup 250 ml
Opara
25 g starter thick rye starter culture
150 g wallpaper rye flour
150 g water
Dough
All dough
200 g peeled rye flour
75 g wheat wallpaper (CB) flour
75 g wheat bread flour
100 g curdled milk
100 g water
10 g salt
25 g vegetable oil
1/8 tsp ground black pepper
1 tsp spices for bread (ground coriander, anise, cumin, fennel)
On my own, I also added 2/3 tbsp to the dough. l. buckwheat honey, I like the rye to have a little sweetness.

Cooking method

  • Knead the dough and leave for 12 hours at room temperature.
  • 1. Knead the dough of medium density (it will lag behind the walls of the food processor bowl), but stick a little to your hands. Add either flour or water if necessary. I added 50 grams of rye flour, my dough was dense.
  • 2. Transfer to a greased bowl and leave to proof for 2.5 hours in a warm place. During this time, knead twice with an interval of 50 minutes. I did not grease the bowl with oil, I did not crush the dough.
  • 3. Form an oblong loaf of bread and place in a proofing basket for 2 hours or until doubled.
  • 4. Bake, in a preheated oven, on a stone or a hot baking sheet: 10 minutes at temperature 240 C, 20 minutes at temperature 210 C, and 20-30 minutes at 180 C. The total baking time is 50-60 minutes.
  • 5. Cool on a wire rack.
  • I first put a frying pan with boiling water down the oven, as usual, but Irisha said that when baking this bread, this was not necessary, and I immediately took out the frying pan.
  • German rye bread Holsteiner Landbrot (Goldstein Country Bread)
  • I took half of the original recipe and ended up with two small but tasty bars. Help yourself

Note

Wonderful German rye bread from LJ harrybo-Irishi

🔗

I adjusted this recipe to our flour, and wrote how I did it.

saqwer69
I have HP Panasonic 257, and this is what I did.
I took everything according to the recipe, added instant coffee without coffee (barley, wheat, chicory, etc.) to the flour for color, 1.5 tbsp. spoons, but in vain. The color has improved, and there is something non-bread in the taste. I put pepper, but did not put a set of herbs - I did not have them. I put kefir instead of curdled milk.
In the rye mode, I have only one kneading, without kneading, so before putting it in the oven, I mixed everything myself with a spatula in a bucket, launched the Rye Bread program and it all stood for one hour (temperature equalization is the notorious Panasonic know-how) before the kneading began.
The top of the bread is even, the crumb is porous, I liked the taste more than GOST (https://Mcooker-en.icdself.com/in...ion=com_smf&topic=65501.0), because in 12 hours sourdough is obtained and therefore no yeast is needed. And also in the recipe there is vegetable oil - the bread is more elastic.
I am terribly happy as long as it will be the main rye bread in our family, well, and all kinds of wheat pranks every three days.
I want to bake real German bread, which I bought in Bavaria, this is not bread, but a miracle, a fairy tale, no cakes will replace it, if anyone has experience, please respond.
Moreover - sprinkled the top in 5 minutes. before baking with flaxseeds, and they crumbled afterwards. How to pour them correctly to "grow"?
Gasha
saqwer69, before sprinkling with seeds, brush the surface of the bread with a beaten egg. The protein will not allow the seeds to crumble, and the yolk will give a beautiful glossy crust.
saqwer69
Thank you.But I have a suspicion that the steam from the egg is tearing the crust and the crumb is more moist.
Are there any other recipes for German sourdough bread?
Gasha
Quote: saqwer69

Thank you. But I have a suspicion that the steam from the egg is tearing the crust and the crumb is more moist.
Are there any other recipes for German sourdough bread?

Not .. you suspect that in vain ... the crust breaks only with excess flour or insufficient proofing. And recipes for German breads can be viewed in Irina's magazine at the link that I gave in the first post.
Omela
Just don't throw your slippers at me !!!! Well, I have no sourdough !!!!! Back in early summer died disappeared, but I wanted this bread. Replaced with 6g. live yeast. There was no bread mixture - I replaced it with cumin. And then I suddenly noticed that the recipe contains rye flour and peeled flour, and wallpaper! And I have one. And most likely peeled, since the color of the crumb is completely different. In short, you can delete my post, because what happened and did not lie next to German bread!

German rye bread Holsteiner Landbrot (Goldstein Country Bread)

German rye bread Holsteiner Landbrot (Goldstein Country Bread)

The cut was unsuccessful, because I cut it hot for dinner (and even wanted to excel and cut it along the sideways). The result is a very tasty black bread!
Gasha, sorry for mockery rework of the recipe!
Gasha
Quote: Omela


Just don't throw your slippers at me !!!! Well, I have no sourdough !!!!! Back in early summer died disappeared, but I wanted this bread. Replaced with 6g. live yeast. There was no bread mixture - I replaced it with cumin. And then I suddenly noticed that the recipe contains rye flour and peeled flour, and wallpaper! And I have one. And most likely peeled, since the color of the crumb is completely different.

And so - everything - according to the recipe ...

Quote: Omela


Gasha, sorry for mockery rework of the recipe!

Tax ... Urgently go to YOU ​​!!! And I myself love to scoff at recipes ... The bars are wonderful !!!
Omela
Quote: Gasha

And so - everything - according to the recipe ...



We urgently go to YOU ​​!!!
Swept !!
igorkzn
Quote: saqwer69

in 12 hours a sourdough is obtained and therefore no yeast is needed.
specify - in your experiment you did not use yeast or sourdough at all?
Viki
Quote: igorkzn

specify - in your experiment you did not use yeast or sourdough at all?
They used yeast, even put a dough. And the recipe for what happened is at: https://Mcooker-en.icdself.com/index.php@option=com_smf&topic=75548.0 and is called Rye bread on a dough by Omela.
Sergey Ivanovich
For the very dumb and just beginners, and where to get or how to make a leaven
Viki
Sergey Ivanovich, we immediately invite beginners here https://Mcooker-en.icdself.com/index.php@option=com_smf&board=172.0
Pasada
Fantastically delicious bread!

Thank you very much, Gasha!))
This was my first rye bread, and the first on a very young first sourdough.
I didn’t deal with rye flour before and didn’t take into account that it behaves quite differently from wheat flour, that’s why it got hot with water, added too much.) But this I sin constantly, I strive to add more water, I love the openwork crumb. And considering that I am a novice baker, I got an immediate effect in the form of a blurry rye dough and I had to bake rather a flat cake. But what an incredible flavor this bread has !!! That's when I realized that all the fuss with breeding sourdough was not in vain!
The recipe is wonderful! I will definitely repeat, but I will be more careful with water.

German rye bread Holsteiner Landbrot (Goldstein Country Bread)
Gasha
How wonderful that you like the bread! I also love him very much ... The conclusions you made are absolutely correct - you need to add less water to the bottom of the water or, to get crumb according to your taste, bake in molds
Pasada
Thank you!

You warned about this and clarified that the bottom water needs to be reduced. It's good that the effect came out clearly and now I will be much more careful with rye flour.)
Why I chose this recipe from the variety offered, I find it difficult to answer, but I do not regret at all that I started the rye epic with him. It is delicious!
I had the idea to bake in a mold when I realized that the dough is too wet, but there are nuances. I have never baked tin bread yet. It just so happened that I immediately started with the hearth.I bought an aluminum mold, but for this amount of dough it seemed too small to me. There are two with non-stick coating and everything would be fine, but what about the temperature of 240 degrees? That's a lot for Teflon.
As a result, the forms are in the locker and they are waiting for me to try them out.

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