German Bread (Rye)
Ingredients: maia: 75 g rye flour, 80 ml lukewarm water, caraway seeds, dough, 15 g fresh yeast, 315 ml lukewarm water, 275 g rye flour, 150 g whole wheat flour, 150 g white wheat flour, 2 teaspoons salt
I set my eyes on this bread ever since I discovered the book "Delicious Recipes for Making Bread". However, I faced a challenge, missing two essential ingredients: the German basket, which gives the characteristic shape to the bread, and rye flour. To my surprise, I found the desired basket, abandoned in a dark corner of a store. The saleswoman looked at me as if I were an alien, but I took the basket with a determination that did not allow for refusal. This basket will become the place where I will prepare the most fabulous bread of all the dark ones!
This bread is not kneaded, but develops slowly, step by step. The first essential step is preparing the starter, a sourdough. In a larger bowl, mix the rye flour, lukewarm water, and caraway seeds with your fingers until you obtain a smooth paste. Cover the bowl with a damp towel and place it in a warm spot where the temperature is constant for 36 hours. During this time, moisten the towel occasionally without lifting it. After 24 hours, give the paste a gentle stir and let it ferment for another 12 hours. It is crucial not to lift the towel at this stage, as the starter begins to rise and sour.
The next step is to prepare the actual dough. In a cup, mix the yeast with a bit of lukewarm water, then add this mixture to the fermented starter. Emulsify everything with the rest of the lukewarm water. Once you have established a solid base, mix the flours, including rye flour, whole wheat, and white flour, with the salt. Pour the starter into the center of the flour mixture and bring the flour towards the center until fully incorporated. You will obtain a soft dough, which you will turn out onto a floured surface. Here, knead for 8-10 minutes until it feels smooth and elastic.
After kneading, grease a large bowl with oil or butter. Place the dough in the bowl, cover it with an oiled plastic wrap, and let it rise in a warm place for an hour and a half, or until it doubles in volume. Once the dough has risen, turn it out onto the surface, gently flatten it, and shape it into a round form. Transfer it to the special basket that you have dusted with plenty of flour to prevent sticking. Let it rise for another 2-3 hours while the oven preheats to 200 degrees Celsius.
When the rising time is up, turn the risen dough into a round pan and bake it for 30-45 minutes. Wait for it to cool on a rack, as this process is essential for the final texture. This bread has a wonderful taste, it is not "yeasty", considering that the starter replaces a significant amount of the necessary yeast. The result is an elastic, spongy bread, unlike many other dark breads that become crumbly the next day.
Get to work and don’t forget to be patient – if you want to enjoy truly special bread!
