Küchenlatein: 03 November 2007

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Samstag, 3. November 2007

BBD #04 Bread & Spices: Spiced Peasant Loaf

Bakinghistory chose Bread & Spices for the 4 ^th round of Bread Baking Day. In the South of Germany some breads are seasoned with Bavarian style bread spice, containing coriander, caraway, fennel and aniseed or Franconian style breadspice, mixture of caraway and coriander. The breadspice of South Tyrol a German speaking part of Italy is "Brotklee" =Blue-white clover, Blue-white trigonella, Blue fenugreek, Sweet trefoil, Curd herb, Blue melilot. You need this for "Vinschgauer Fladen", flat bread with sourdough. I have already baked a Franconian Loaf and "Vinschgauer Fladen", which are also common in our neighbouring country Austria. My gentlemen said, they where too spicy. The spices didn't agree with the topping.

For the

Spiced Peasant Loaf

I used only a half teaspoon of a mixture of pepper, coriander seeds and fennel. Just a hint of spices in the bread, which goes well with all hearty toppings. The three gentlemen liked it.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Spiced Peasant Loaf
Categories:	Bread, Sourdough
Yield:	1 Loaf

Ingredients

750	grams	Sourdough from light rye (100 % Hydration and
		-- ripe)
500	grams	Light rye, Roggenmehl 997
200	grams	Whole wheat flour
14	grams	Salt
1/2	teasp.	TV-mixture: pepper, coriander, fennel
350	ml	Water, about

Source

	modified recipe from:
	http://www.chefkoch.de/rezepte/400721129119486/
	Frankenlaib.html?k=145

	Edited RK 11/03/2007 by
	Ulrike Westphal

Directions

Knead sourdough with the flours and water about 5 minutes in the bowl of the spiral mixer. Cover and let stand in the oven for about 30 minutes with the bulbs on.

Now add salt and spiced and knead with enough light rye. Form a round and give into a heavily floured banneton. Put banneton into a plastic bag and proof for 2 to 3 hours at a warm place. If the dough from cracks about 2 mm deep it is ready to bake.

Preheat the oven with a baking stone early enough to 240 °C/ 464 °F

Dust an a peel with rice flour and upturn the loaf on to this and slide onto the baking stone. Spray the top of the loaf with water, and bake for 50 - 60 minutes. Lower the temperature to 200 °C/392 °F. Cool it completely on the wire rack, about several hours, before slicing.

=====