* Exported from MasterCook *
Bread, Whole Grain German Graubrot
Recipe By :Jennifer McGavin
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Low Fat
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
125 grams course rye flour -- (1C)
125 grams water -- (1/2C)
10 grams rye starter -- (2t)
388 grams white whole wheat flour -- (3 1/3C)
1 gram yeast -- (1/4t)
1 gram salt -- (1/4t)
300 ml water -- (1 1/3C)
70 grams course rye flour -- (2/3C)
320 grams white whole wheat flour -- (2 2/3C)
20 grams kosher salt -- (1T)
4 grams instant yeast -- (1t)
10 grams lard -- or shortening, (2t)
300 ml water -- (1 1/3C)
Based on a lighter flour recipe, this whole grain bread contains one
third rye flour and is often called "Graubrot" or "Mischbrot" in
German. In Germany, the further south you go, the less rye is in the
bread, so this would be a bread you might find in Bavaria or Swabia.
The rye starter is used to lightly sour the bread and improve the texture.
This bread requires two days to make. Day One - 10 minutes
preparation; Day Two - 30 minutes total preparation time, 2 to 3
hours rise time and 1 hour baking time.
Prep: 24 hrs
Cook: 50 mins
Total: 24 hrs 50 mins
The Rye Starter:
A word about the rye starter. This sourdough starter was purchased
from King Arthur Flour and split into two versions, one fed with
white flour and one fed with rye flour. The rye starter was removed
from the refrigerator, stirred and two teaspoons were used in the rye
sponge for this recipe.
The rest of the rye starter was fed, allowed to grow for 2 to 4
hours, then replaced into the refrigerator. See this article for more
on sourdough starters:
<https://thespruceeats.com/sourdough-starter-1446665>.
Use a white sourdough starter if that is what you have. This may
change the results a little, you may want to feed it with white and
rye flours to help it grow.
Day Before Baking:
Mix the rye starter until all flour is wet. Cover and ripen on the
counter for 12 to 18 hours.
Mix the ingredients for the biga until it forms a ball. Knead it a
minute or two until smooth. Cover and let it sit for two hours at
room temperature and then 16 hours (and up to two days) in the refrigerator.
Baking Day:
Break two sponges into pieces, sprinkle with flour to keep from
sticking back together. Add the rest of the ingredients to the bowl,
reserving 1/3 cup of the flour. Mix until the dough comes together to
form a ball. Add enough of the reserved flour to make the ball firm,
but still slightly tacky.
Knead for a total of 10 to 12 minutes, preferably with a stand mixer
and dough hook.
Use wet hands to form dough into a loose ball, cover and let rise for
1 to 2 hours, until visibly risen. The length of the rise depends on
the temperature of the dough as well as the room temperature.
Divide dough in half on a clean, floured surface. Shape bread into
two boules, place in a floured basket or floured, cloth-lined bowl,
seam side down.
Let rise for one hour and preheat your oven, with a baking stone if
possible, to 450F at the same time.
Unmold onto a floured baking peel and load the loaves onto the hot
stone. You may use the back of a cookie sheet if you do not have a peel.
Bake at 450F for 15 minutes, then turn the oven down to 350F and
continue baking for 40 to 50 more minutes. You may choose to use
steam in the first 5 minutes.
Remove from oven when the inner temperature of the bread reaches
180-200F. Let the bread cool on a rack for two hours before slicing
or it will be gummy inside.
S(Internet address):
https://www.thespruceeats.com/whole-grain-german-graubrot-german-bread-1446530
Yield:
"2 loaves"
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Per Serving (excluding unknown items): 320 Calories; 3g Fat (7.2%
calories from fat); 12g Protein; 67g Carbohydrate; 9g Dietary Fiber;
1mg Cholesterol; 797mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fat.
NOTES : 2019 - 0104