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It’s that day of the year again on October 16th: World Bread day.
For the 16th time it’s Zorra who organises the event in her blog Kochtopf.
My participation this year is a bread that I’ve been wanted to bake for some weeks already. It was planned for an event of German-speaking bloggers, called Die kulinarsiche Weltreise (The culinary world trip). The idea is to virtually travel to a different country of the world every month and cook/bake and share typical recipes.
The Danish Rye Bread was planned for the August trip to Denmark but I postponed the baking over and over again until the deadline was over.
That’s why I baked this simple, hearty bread for the World Bread Day finally.
Ingridients for 1 bread (of about 28 slices):
- 100 g rye sourdough starter
- (me: some crumbles of fresh yeast, because my sourdough did not rise as expected)
- 900 g whole grain rye flour
- 1 tablespoon salt
- baking tin (28 cm length)
- 1 teapsoon butter
- rye flour for dusting
Directions:
Mix sourdough starter with 400 g flour and 400 ml water thoroughly in a bowl. Cover and let sour for about 12 hours – best would be overnight – at room temperature or in a folding proofer at 22 °C), i. e. by Brød & Taylor.
The following day add remaining flour (500 g), 450 ml water (with the fresh yeast if necessary) and 1 tablespoon salt to the sourdough starter. Knead well with kneading hooks of your handmixer or in a kitchen machine for about 10 minutes until the dough has a viscous consistency.
Grease baking tin with the butter. Fill in the dough, smooth the surface, dust with some flour, cover and let rise for 1 hour at room temperature or in the folding proofer as above.
Preheat oven at 250 °C top and bottom heat. Place an ovenproof dish on the oven’s bottom to heat too. Put the bread on the ofenrost at lowest level, pour 150 ml boiling water into the dish and close oven door immediately. Bake bread for 1 hour, while reducing temperature to 200 °C after 5 minutes and removing the dish with water after 15 minutes. Be careful: It is very hot!
At the end of the baking time remove bread from the tin, sit back on the grate and bake for another 15 minutes. Let cool on the grate.
I already parcitipated in some previous World Bread Days:
- 2020 – Spelt Buttermilk Bread
- 2018 – Rosinenstuten (a brioche-like sweat bread with raisins)
- 2016 – Pumpernickel (a baking catastrophe – German only)
