I haven’t been this fast before … The bread is still warm.
Mr Meike’s Kitchen is returning from a week away for work tonight and since the 3-Korn-Vollkorn-Brot, that I made at the weekend, is the only type of bread left and that is way too exotic for Mr Meike’s Kitchen, I have just made the Wiener Brot (pictured below) from Baking Bread 8 and a rustic peasant bread (pictured above). The Wiener Brot is Mr Meike’s Kitchen favourite bread and I’ve got to admit, it is nice. But for me personally it’s more of a Sunday morning treat kind of bread rather than an everyday loaf.
The recipe for the peasant bread comes from a little booklet charmingly entitled Bread & Butter. It yields two loaves with a combined weight of about 1100g.
25g fresh yeast (or 1 sachet)
ca. 125ml water, lukewarm
1/2 tbsp sugar
100g plain flour
300g strong white bread flour
100g plain flour
250g rye flour
ca. 350ml water, lukewarm
1 tbsp honey
1 rounded tbsp salt
First stir the yeast into about a third of the water. Mix with sugar, flour and the remaining water to a thick paste. Cover and leave in a warm place for 45 minutes.
Now add the three different flours, water, honey and salt. Knead to a smooth dough. Dust with flour and leave to rise for about an hour.
Knock the air out and leave to stand for another 10 minutes.
Preheat the oven to 250°C. Shape the dough into two loaves. Leave to prove on a baking tray, lined with baking parchment, for about 30 minutes.
Bake for 10 minutes, then reduce temperature to 175°C and bake for another 15 minutes.
I accidentally baked it with steam because the other bread is baked like that. It works too, the crust is just a little bit softer.
And to end on a positive note: the catastrophes mentioned last time have sort of resolved themselves… Or rather, pain has become less painful and dreaded events have turned out not so bad after all. So all’s well in Meike’s Kitchen tonight! 😀