Sauerteig 10-Korn Landbrot (Sourdough 10-grain Farmers Bread)
by Anna Perez
(San Antonio, TX)
German Landbrot (farmers bread), heavy, dense with a crunchy crust. With some toppings a meal by itself.
For those people that have a sourdough starter in the fridge and want to try something new.
Or here is a great link for people who want to experiment with making a small batch of starter and nurse it along: how to make sourdough starter
1 tsp fennel
1 tsp anise
1 tsp coriander
2 tsp caraway
Grind all together into a powder, add to bread
1-1/2 c SOURDOUGH STARTER, fed and ready to work
1 c warm WATER, a little more or less, as needed
1-1/2 c 10-GRAIN FLOUR, (I used Bob's Red Mill) OR RYE FLOUR works instead of the 10-grain
3-1/2 c BREAD FLOUR
1 Tbsp. SUGAR, HONEY or DIASTATIC MALT POWDER
1 to 1-1/2 Tbsp SALT (I used 1-1/2 T., I like it salty)
1-2/3 Tbsp BROTGEWÜRZ
- Add the water into the sourdough starter, use a whisk to break the starter up and mix well.
- transfer into a mixer (or a bowl to knead by hand.)
- Add all the other ingredients and mix until a smooth dough ball is formed and it pulls away from the bowl walls
(Kneading activates the gluten in the flour, so knead well). Add more flour, if too wet or water if too dry.
1 Tbsp. at a time.
Dough ball should be smooth and slightly tacky but not sticky.
- cover the bowl and let rise 1-1/2 to 3 hours, depending on how strong the sourdough starter is, room temp...
UNTIL DOUGH HAS RISEN TO 1-1/2 TO DOUBLE ITS ORIGINAL SIZE.
- Turn dough out onto a lightly floured counter and briefly knead to deflate.
Form into the shape you want to bake (round, oblong...) or divide to make 2 smaller breads.
- Either place the dough into a well floured banneton and cover, or on a floured counter and cover with towel.
- let rise again until doubled. 1 to 2 hours.
- When the rise is almost complete, turn the oven to 475F.
Heat a heavy baking sheet, pizza stone or a cast iron pot in the lower third of the oven.
- when the dough is ready to bake, turn it out on parchment or sprinkle the baking sheet/pot with flour, put the
dough on/into its baking surface/pot (will be very hot). I turn out onto parchment and use that to lift the dough.
- cut some slits into the dough top, about 1/2 inch deep, that the steam can escape and the crust cracks where
you want it to and doesn't break randomly.
- brush or spray top lightly with water.
- on stone/sheet, bake 45-50 min. until it is as brown as you like.
In pot, bake covered 25 min. then uncovered until browned (another 20-20 min).
TAP THE BOTTOM TO CHECK FOR DONENESS, SHOULD SOUND HOLLOW.
- cool on a cooling rack completely before cutting.
ENJOY with butter, tomatoes, ham, cheese...