I recently bought a German book about rye bread, and perusing the pages of grain speckled breads, one particular dark loaf caught my eye. It's called Mecklenburg Landbrot. I was not familiar with its origins. What struck me was it's gorgeous brown hue and scattered schrot on it's crust. But later, finding out that Mecklenburg is a region, my interest was peaked.
Though I was born and lived in Germany, I never really traveled to those distant northern provinces. With their Teutonic heritage and mix of Slavic and German traditions, you would undoubtedly find some great breads, especially rye. Mecklenburg, it seems, is in the lowlands. Snug between Schelswig-Holstein and Pommerania, it's always been a poor land, and the peasants always got the short end of the stick.
I won't try to give a history lesson here. But reading about its rye production, I knew that this loaf was from that place, even with its bit of wheat to give the poor rye some gluten! It was a bread from peasant stock, but rich enough to be a king or emperor?
This bread is wonderful with cheese. I had some apple cheddar from England with it, even hummus and just plain, worth eating however you like it!
Mecklenburger Landbrot(adapted from Roggen-Der Standardwerk, by Olaf Bauermann &Ines Gromes)
Sauerteig (DEF =Detmolder Einsufenführung, single build)
8g Anstellgut or levain
198.5 g rye (I used whole grain throughout the formula, as I haven't received
shipment of my white rye!)
16 -24 hours @ 78-80 F 26-27 Celcius
188g rye meal
68-77 F 20-25 C
123.5g Rye (light or medium if you got it, though whole grain is just fine!)
127.25g Wheat flour (A.P.)
15g Barley malt
Yeast (optional, I didn't use it or need it!)
.5g ground caraway
Mix 4 minutes on 1st speed/2 minutes on 2nd speed
DDT: 82-86 F
First rise: 20-25 minutes,(I let mine go a bit more since I didn't have yeast.)
divide: 1150g loaves
Shape: Blunt batard for a more rustic form or use bread pan mold for a more uniform looking loaf?
Second proof: 40-45 minutes, I would say an hour and a half for straight sourdough.
Bake: Start oven @480 F and gradually lower to 445 F with some steam to start
Bake time: 50 to 55 minutes for a dark loaf,due to malt.