A Stir The Pots Post

Landbrot 60/40

by | Dec 1, 2007 | Bread

It’s been a sort of quest of late, like the holy grail or at least a wish to bake a decent loaf of rye for some time now like my friend Nina
in Denmark who makes a mean 100% rye.

Roggen Brot

so I refreshed some starters for a bake-athon weekend with the first out of the oven being a Landbrot with some gewürze I bought in Maisprach this summer!  I dug through my baking school recipes choosing Landbrot a 60/40 loaf of wheat and rye. Being cautious I decided to make life easy, a touch of commercial yeast in case my rye starter was not too awake, then I forgot completely to mix half whole wheat and white flour for a sort of bise flour  effect, as the recipe called for whole wheat in the final dough.Then I could smell the gewürze in my baking bin wafting so I added it in. Gewürze are generally comprised of  fennel, coriander,cumin and caraway spice that are common in German and Swiss breads, though I have even seen pepper added in for certain loaves. This time too I was actually being an observant baker, no notes, but not my usual “lazy baker” routine. Times were maintained, mixing,pre-shaping, shaping and even the slashing of the loaves! First observations from the oven to cooling rack, a nice caramel color with definite spice smell and a light loaf, probably the added commercial yeast! Sourdough purists, forgive me!

60/40

Landbrot 60/40

2 Comments

  1. Nils

    True, a little yeast in 60/40 loaves doesn’t hurt. Those look great.

    Reply
  2. Jeremy

    Hey, Nils thanks, making your brotzeit bread, with hemp of course! I am hooked I guess?

    Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Find More

Follow Us

Feel free to follow us on social media for the latest news and more inspiration.

Related Content

Pizza Man

Pizza Man

Pizza is probably the world's most popular food. Becoming a paid "pizzaiolo" only came recently due to a change in...

read more
Hot Dog

Hot Dog

A Stir The Pots Post   My father’s family were working class East European Jews who came to America and settled...

read more
Challah

Challah

With the recent price hike in eggs, I turned to making Challah. It's a bread that starts with a dough that can even be...

read more