Umarmung Bread

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This rye bread is reminiscent of a German farmhouse rye. Cornmeal gives the bread a pleasant crunch and crushed coriander seeds lend a nice flavor and aroma. It’s like getting a comforting hug from your husky German grandma. If rye chops are not available, omit the whole-wheat flour and use 25% rye flour and 75% white flour. The Baker’s Percentage for this bread is as follows:

Total Flour                          1,000 g                       100%

White Flour                           900 g                         90%

Whole-Wheat Flour             100 g                         10%

Rye Chops                            150 g                         15%

Coarse Cornmeal                  50 g                           5%

Coriander Seeds,

Toasted and Ground             3 Tb

Levain                                    200 g                        20%

Water                                     650 g                        65 %

Salt                                          24 g                        2.4 %

The night before mixing the bread, prepare a soaker by pouring enough boiling water over the rye chops to cover. Stir until all the rye is hydrated. Cover with a kitchen towel and leave out at room temperature overnight. Heat a small skillet over medium heat, and toast the coriander seeds until lightly browned and fragrant, about 5-6 minutes. Grind the coriander in a coffee grinder or mortar and pestle. Add the soaked rye chops, cornmeal, and coriander in at the Mix. The dough may need more water depending on the soaker, adjust accordingly and continue on through the Bake.

Another wonderful butter and jelly bread. But if you are feeling sentimental, some smoked sausages and mustard is the way to go. Freude!

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