John Myers
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Forest Shrubs – Rye Bread
The perfect forest shrubs – rye bread recipe with a picture and simple step-by-step instructions.
Forest shrubs – rye bread
sourdough
- 200 g Forest perennial rye
- 200 ml Jumbo coffee – the elephant beans, cooked lukewarm
- 20 g *Weizen – Sauerteig aus Äpfeln (Anstellgut)
Source piece
- 5 g Psyllium husks
- 50 ml Jumbo coffee – the elephant beans, cooked lukewarm
- 2 g Fresh yeast
Main bread dough
- Sourdough
- Source piece
- 200 g Forest perennial rye
- 100 g Spelled flour 1050
- 175 ml Jumbo coffee – the elephant beans, cooked lukewarm
- 11 g Salt
sourdough
- For the sourdough, mix the * wheat sourdough from apples (Anstellgut) with lukewarm coffee and the forest rye flour in a bowl. Put the lid on loosely and let it mature for 18 hours at room temperature.
Source piece
- Put lukewarm water in a glass / mixing bowl. Crumble fresh yeast and dissolve in jumbo coffee. Add psyllium husks and stir everything together. Now let the whole thing stand to swell, about 10 minutes.
Main bread dough
- Put all the ingredients from the main bread dough in a mixing bowl / food processor and mix well together, kneading for a good 10 minutes. Then cover the whole thing and let it RISE in a warm place for 30 minutes. Then fold the bread dough into shape and place in a loaf pan.
- Cover again, put again in a warm place and this time let RISE for 4 hours.
to bake
- Preheat the oven to 240 ° degrees top / bottom heat. Then put the loaf pan with the bread in the preheated oven. After 10 minutes with steam, open the oven door briefly once to allow the moist air to escape. Then close it again immediately, switch the temperature down to 210 ° degrees on top / bottom heat and bake for 45 minutes to the end. Take out later and let cool in the mold for a few minutes, then take out completely and let cool down completely.
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