* Exported from MasterCook *
Bread, Swiss Twisted Wurzelbrot
Recipe By : Jennifer McGavin
Serving Size : 40 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Fatfree
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 package instant yeast
1 teaspoon salt
250 grams all-purpose flour -- or bread flour, (2 1/2C)
250 grams white whole wheat flour -- or more white
bread flour), (2 1/4C)
2 teaspoons malt flour -- barley or wheat; optional if
you use bread flour which already contains malted barley
330 milliliters ice cold water -- (1 1/3C)
Twisted Bread is the name of a very simple wheat bread from
Switzerland. Swiss Wurzelbrot is a loaf that has been twisted two or
three times around itself, giving it a bumpy shape like a tree root.
Because Wurzelbrot has a long rise in the refrigerator, many of the
starches are converted to sugars which caramelize when baked,
creating deep, nuanced flavors.
Prep: 14 hrs
Cook: 30 mins
Total: 14:30
Yield: 2 loaves (20 servings)
Place dry ingredients in bowl, add water and mix until dough forms
(if you are using active dry yeast, dissolve in 1 tablespoon water, first)
Turn out onto a lightly floured board and knead with a standing
mixture for 5 to 10 minutes (if you want to knead by hand, use wet
hands, so no further flour is added), adding a little more flour as
needed, to keep dough from sticking to everything.
Place dough into oiled casserole dish and place that in a clean
plastic bag, such as a garbage bag. Twist tie the top and place in
refrigerator for 12 to 24 hours.
Remove dish from refrigerator and allow it to reach room temperature
before proceeding (1 - 2 hours). At this time, the dough should be
visibly risen. (You can let it rise for a longer period of time and
make sure the dough shows growth, almost doubled or doubled in size.)
Preheat oven to 500F. Place an old aluminum pan on the bottom rack
and your baking rack on the next level up.
Remove dough from bag and casserole and place on floured board,
turning once to coat. Do NOT knead. Using a sharp utensil (bench
knife or razor), cut into two pieces, lengthwise. Take a hold of the
two ends and twist them (as if you are wringing out a towel) twice.
Place on baking tray or cookie sheet lined with parchment paper.
To bake, place cookie sheet in the oven, pull bottom rack with old
pan out and pour about 2 cups of water into it. Close quickly. If you
have a spray bottle with water, open oven after 3 and 6 minutes and
give 10 quick squirts onto the walls of the oven.
Turn oven down to 450F after that and bake for 20 to 25 more minutes,
or until internal temperature of the bread reaches at least 190F.
Remove from oven and cool for 1 hour.
You can bake these breads directly on an oven stone if you prefer.
Preheat the stone for 1 hour.
Variation: May be made with all white (bread) flour.
S(Internet address):
https://www.thespruceeats.com/swiss-twisted-bread-recipe-for-wurzelbrot-1446695
Yield:
"2 loaves"
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Per Serving (excluding unknown items): 45 Calories; trace Fat (3.6%
calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 54mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Fat.
NOTES : 2019 - 0104