Video:How to Make German Mischbrot (Rye Bread)with Krystyna Rittichier
Mischbrot is an authentic German bread made with rye flour and sourdough. This video from About.com will show you how to to bake your own mischbrot.See Transcript
Transcript:How to Make German Mischbrot (Rye Bread)
Hi, I'm Krystyna Rittichier with About.com, and today I'll show you how to make German mischbrot.
Germany uses rye flour in their breads more than most other countries, and this bread is no exception. Mischbrot is an authentic German bread made with rye flour and sourdough.
German Mischbrot Ingredients
For the rye sponge, you will need:
- 2 1/4 cups rye flour
- 1 cup water
- 2 tbsp sourdough starter
For the final dough, you will need:
- 2 3/4 cups bread flour
- 3/4 cups water
- 2 tsp salt
- 1 tsp instant yeast
- 2 tsp diastolic malt powder
- 1 tbsp barley malt syrup or light molasses
Prepare Rye Sponge
To make your rye sponge, sift 2 1/4 cups rye flour into a bowl. If you are using whole grain rye flour, save the large grains that are sifted out and set these aside. Add 1 cup water and the sourdough starter, stir, cover with plastic wrap, and allow the sponge to ferment 16 hours.
Add the remaining ingredients and knead the dough for 7 to 10 minutes. The dough will become a bit sticky, so you can use water on your hands to help you knead the dough. Form the dough into a ball, and place it in a bowl. Cover with a towel and allow the dough to rise 30 minutes.
Form Loaves of German Rye Bread
Divide the dough in half, and form the dough into batards, boules or rolls. To form the dough into batards, divide the dough in half. Form the first half into a ball. Pull the dough up from one side, and press it into the middle. Pull the corners next to this side into the middle, and press these in. Do the same to the other side. Pull this side in again to the middle, pressing it into the dough. Pull the other side into the middle and pinch the lines into a tight seal. Flip the batard over, and you should have good surface tension on the loaf. Do the same to the other half of dough.
Baking the Mischbrot
Place the batards on parchment paper, cover with a damp towel, and allow these to rise 70 minutes. Preheat the oven to 450 degrees for 60 minutes. Slash the loaves with a very sharp knife or razor blade. If you have a baking stone, slide the loaves on the parchment paper onto the baking stone. If you do not have a baking stone, place the parchment on a baking sheet.
Bake the loaves with steam 25 to 30 minutes. To do this, place a pan with water on the bottom rack of the oven with the loaves. Spray the sides of the oven with 10 sprays of water at three and six minutes during baking. At 10 minutes after baking, turn the oven down to 400 degrees. When the bread is ready to come out, cool it on racks. To serve the bread as cocktail slices, slice very thinly.
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