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Thread: Mein Deutsch Sauerteigbrot

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    Mein Deutsch Sauerteigbrot

    Mein Deutsche Sauertiegbrot



    I have wanted to be able to make bread for a long time.
    Pizza dough has been a speciality of mine for 35 years.
    I always thought 'French bread', or 'Italian bread' was what I wanted to make,
    but when I 'bought' a loaf of French or Italian bread,
    it was hard as a rock in two days and had to be fed to the horses.
    Which is one reason I have not gotten started in the art of bread making.
    Till now.

    From making pizza dough for so long,
    I know from experiance the longer the dough rises
    the more 'winey-yeasty' 'ie. better' it tastes,
    the more 'developed' and the more complex the flavor of the dough becomes.
    I am a homebrewer of 16 years
    and consider 'Mein Acht Pfund Hammerbier' about my favorite beer-ale.
    Bread is a process of yeast working on flour,
    as Ale is a process of yeast working on Malted barley.
    I finally found a recipe for bread which 'fits the bill'.
    It isn't stale after a couple of days.
    And is an interesting, tasty and profoundly useful bread.

    Deutsch Sauertiegbrot,
    or German sourdough bread.

    Half wheat flour and half Rye.
    The crust is so heavy it doesn't let any air inside the bread to dry it out.
    I made some Saturday and this is Wensday.
    Four days old and I am just getting into the second of three loaves.
    It is the best bread I could have hoped for.
    The crust is the best part.
    But for a sandwich the crust is real hard and difficult to bite into.
    For dinner bread I trim the crust and butter the pieces,
    cook the bread in a pan with a little salt which acts like little ball bearings
    and lets the bread roll around and not stick.
    Till the bread is a little toasty on one or both sides.
    Serve the bread {or brot} on a plate,
    and the bread alone is good enough for a meal.
    It really is.
    The next day too!
    The crust gets eaten while I am working in the kitchen.
    It would be better if a little olive oil was on it,
    but I have never bothered.

    One could make 'Deutsch Sauertiegbrot' once a week and eat it all week.
    I just keep it in a plastic bag {not closed}
    on the counter, unrefrigerated.


    Deutsch Sauertiegbrot

    Sourdough starter...

    1 1/2 oz yeast
    1 qt warm water
    2 tablesthingys white sugar
    4 cups all purpose flour

    The Bread...

    8 cups Rye flour4 cups all purpose flour
    2 tablespons salt
    1 teasthingy sugar
    2 cups warm water


    Make starter and let stand 24 hours
    stir and cover and let stand 24 hours more
    Make dough and kneed 15-20 minutes
    let rise till doubled {1-2 hours}
    afert dough has risen again,
    kneed 5 minutes
    Make 2-3 loaves and let rise another hour
    425 degrees for 45 minutes or untill browned to suit
    cool before cutting.

    I love to butter a platefull of slices
    and cook both sides in a pan till a little toasty.
    And leave them on the counter all day,
    even all night, they are great the next day.


    Mein Freund from Germany said:
    "German bread, like German beer,
    is an art form."
    I say:
    "Hell, with meat and vegetables"
    "I'll just have a piece of Sourdough bread
    and another ale".


    J. Winters von Knife
    http://jacksknifeshop.blogspot.com/

  2. #2
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    Gentlemen,

    'Mein 'd'eutsch Sauerteigbrot' is made with about half rye flour.
    And I was told the 'd' in deutsch is not capitalized when used as a adjective,
    however 'time for editing' had past.
    Today I am going to 'Whole Earth Foods' to resupply my kitchen
    with rye flour which costs about a dollar a pound.
    The recipe should have the amount cut by half if you live alone
    as the original recipe is too much.
    Make one big round loaf on a pizza pan.


    Tschüß bis dahin

    J. Winters von Knife

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