- 100 g Rye flour type 1150
- 100 g Boiling water
- 1 tbsp Honey
- 900 g Ruch flour (or wheat flour type 1050)
- 650 g Yeast water
- 100 g Grain mixture
- 22 g Salt
- 3 tbsp Wheat bran
Yeast water (24 - 48 hours beforehand)
- I have had yeast water as a starter (200gr.) In the fridge for a few weeks now. I fill this into a jar with a lid and more volume for a total of 1 liter. Add lukewarm water to 3/4 of the bottle plus three or four dates. That stays at room temperature for 24 - 48 hours. Loosen the lid every now and then. If you don't have a starter, you will find wild breakfast rolls here as they go. At the moment I would use dates rather than apple peel for this.
Brühstück (6 - 24 hours before)
- Weigh the water and bring to the boil. Pour honey over it and stir. Add the flour and mix into an aromatic mush. The brew piece should stand at room temperature for at least 6 to 24 hours.
Autolysis dough (duration: 20 min .; resting time 90 min.)
- Pour 3,650 grams of the yeast water through a sieve into a suitable bowl and stir with the broth. Then add the flour and mix. Knead the dough only until it is smooth. Then cover and let rest for 1.5 hours.
Main dough (duration: 30 minutes; resting time 24 hours)
- The autolysis dough should have enlarged a bit. Now add salt and the grain mix (sunflower seeds, flax seeds, sesame seeds). I didn't soak them beforehand. The dough has enough moisture with 75% and can give off something. Knead the dough for about 10 minutes.
- First let it stand in a warm room for 2 to 2.5 hours, then stretch it at least twice and fold it again. Then "move" to a cooler room (not in the refrigerator). Left there for another 22 hours. Yeast water (wild yeast) takes a little longer than the yeast you can buy in the supermarket to achieve the same results.
Shape bread (duration: 10 min .; resting time 45 min.)
- Sprinkle the worktop with wheat bran and tip the dough on top. Take off carefully. Fold the ends over each other. With such moist dough, I use a spatula that is a little larger. Sprinkle a proofing basket with wheat bran and put the dough in with the end up. Preheat the oven with a baking stone to 230 ° C for 45 minutes.
Baking (duration: 50 min.)
- Tip the contents of the proofing basket onto the stone and cut into the dough piece. Bake with plenty of steam for the first 15 minutes. Reduce the heat to 210 ° C and open the oven door to let off steam. Bake for another 30-35 minutes.
- The wild rolls, which I have baked many times, inspire with their taste. That's why I created bread from it. I only made two changes: wheat flour type 550 became type 1050 (or Ruchmehl) and the grains were added.
- What I find fascinating about the wild yeasts is how you can make bread with a few apple peels (or old dry dates), a little honey and water.