Dithmarscher cabbage bread

Ingredients for 1 servings:

• 500 g whole wheat flour
• 500 g rye flour type 1150
• 150 g sourdough, bought ready or make your own
• 650 ml water, lukewarm
• ½ cube of fresh yeast
• 20 g sea salt
• 2 tbsp beet syrup
• 1 tsp caraway powder
• ½ tsp black pepper, freshly ground
• 2 tbsp rapeseed oil
• 70 g bacon, finely diced
• 100 g onion(s), finely diced
• 2 garlic cloves, finely chopped
• 200 g white cabbage

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 5 hours 40 minutes

tastes good not only on the Dithmarscher Kohltage, from two 30 cm loaf tins

Sift both types of flour into a bowl and mix with salt, caraway seeds, and pepper. Mix the sourdough and water. Dissolve the yeast in it and stir in the beetroot syrup. Add the sifted flour and knead everything thoroughly. Depending on the quality of the flour, you may need to add a little more water. The dough should not be too firm. Cover the bowl and let it rise for 2 hours. Meanwhile, cut the cabbage into strips and then dice it finely. Heat the oil. Fry the bacon cubes until crispy, add the diced onion and garlic, and fry for a little longer. Mix in the cabbage, heat through once, cover, and let the mixture cool. Knead this cooled mixture thoroughly into the risen bread dough and divide it into two portions. Lightly grease two 30cm loaf pans. Roll the dough pieces in a little flour, shape into a loaf, and place in the cake pan. Cover the loaves with a cloth and let them rise for another 1.5–2 hours. Preheat the oven to 220°C (425°F) and place a metal tray in the bottom of the oven. Place the bread pans in the oven and pour 1/2 cup of water into the metal tray. Bake for 10 minutes, then reduce the temperature to 180°C (350°F) and bake for another 50 minutes. Remove the cabbage bread from the pan and let it cool on a wire rack.