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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. The day before making the bread: | 2. Mix proofed starter, rye flour, and water in a bowl. | 3. This will make a wet, pasty barm (starter). | 4. Cover the bowl with plastic wrap and ferment at room temperature for 4 to 5 hours or until the the sponge becomes bubbly and foamy. | 5. Immediately put it in the refrigerator overnight. | 6. Bread baking day: | 7. Remove the rye barm (starter) from the refrigerator one hour prior to making the dough. | 8. After chill is off the barm, stir together the flour, sugar, cocoa, salt and yeast in large mixing bowl. | 9. Add the rye barm, bread crumbs and oil and mix on low speed with paddle attachment until the ingredients form a ball. | 10. Add additional water if the dough ball does not pick up all the flour, or more flour if the dough seems too wet. | 11. With dough hook attachment mix on loaw speed for 4 to 5 minutes. | 12. Add more flour as needed to make a smooth pliable dough ball. It should be tacky but not sticky. | 13. Note: Rye bread will become gummy if you mix too long, so try to make all adjustments early and minimize the mixing and kneading process. | 14. Transfer dough to lightly oiled bowl, rolling it around to coat it with oil. | 15. Cover bowl with plastic wrap and ferment at room temperature for 2 hours or until doubled in size. | 16. Sprinkle small amount of flour on the counter and carefully transfer the dough to the counter (try not to degas the dough). | 17. Divide the dough in 2 equal pieces and shape them into boules or rectangle for sandwich bread. | 18. Line baking sheet with parchment (or use proofing basket) and sprinkle with cornmeal, smolina flour or coarse whole-rye flour. | 19. If making sandwich bread, lightly oil 8 1/2 by 4 1/2 inch bread pan(s). | 20. Transfer the dough to the pans, mist the dough with spray oil and loosely cover with plastic wrap or a towel. | 21. Proof at room temperature for approximately 90 minutes, or until the dough crests 1 inch above the lip of the bread pan at the center, or rises to 1 1/2 times it original size. | 22. For Freestanding Loaves: | 23. Preheat the oven to 450°F, placing a baking stone on the middle shelf and a broiler pan or cast-iron skillet on lower shelf (to provide steam). | 24. Score the loaves to allow for expansion. | 25. Transfer the dough to the baking stone. | 26. Pour 1 cup hot water into the steam pan and quickly close the door. | 27. After 30 seconds open the door and spray the oven walls with water. | 28. Repeat twice more at 30 second intervals. | 29. After the final spray, lower the oven temperature to 400°F and continue to bake for another 20-30 minutes. Checking the breads and rotating 180 degrees, if necessary, for even baking. | 30. When done, the bread should register 200°F in the center and sound hollow when thumped on the bottom. | 31. For Loaf Pans: | 32. Place pans on baking sheet and place in the oven (middle rack). | 33. Bake for 20 minutes, then rotate the sheet pan 180 degrees for even baking. | 34. Continue baking another 20 to 30 minutes, or until loaves register 185-195°F in the center and sound hollow when thumped on the bottom. | 35. Remove finished loaves from the pan and cool on a rack for at least 1 hour before slicing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sourdough starter	1	cup		-	-	-	-
flour	1	cup		578.28	126.6054	9.401	2.2436
water	3/4	cup		0.0	0.0	0.0	0.0
bread flour	2	cups	unbleached	989.14	198.7322	32.8252	4.5484
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
cocoa powder	1	tablespoon		12.312000000000001	3.1266	1.0584	0.7398
salt	1 1/2	1/2		-	-	-	-
yeast	1 1/4	1/4		13.875	1.5315	1.791	0.0675
breadcrumb	3/4 - 1	cup		-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
water	1/4	cup		0.0	0.0	0.0	0.0
semolina flour				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.