A hybrid bread - rye sourdough and little fresh yeast incorporated in 50% light rye and 50% strong wheat flour. This results in a very soft and light crumb but with the dark crust of a pure rye. The sourdough starter has wholemeal rye which has been refreshed twice before using. That way it is not very strong 'sour' acidic.
I have made two round boules but for not experienced bakers this might be a challenge as the dough is very sticky and wet. I would suggest lining two tins and spooning your dough in, leveling with the back of a wet spoon.
The soaker with dried breadcrumbs keeps the bread fresher for longer. See below!
Planning: 10 min prep Sourdough / 10-12 hours; following day: hot soaker, main dough and baking
In Austria there is a type of plum which is called ‘Hauszwetschge’ (house plum). They are ripe in early autumn, small oval shaped, dark purple outside and green to dark yellow inside; eatable straight or cooked. Few years ago I planted a similar variety called Czar. They taste just like the one from my childhood memories but are more round shaped.
Here is a photo of the ‘Hauszwetschge’ which I bought in France last year.
A soft white bread is still the nations favorite choice of bread but it does not have to be the sliced shop bought version which is fast produced on a daily basis consisting of far too many ingredients not recognised by the consumer.
Of course there is always the one bought from an Artisan bakery or you get baking by yourself.
Here is a recipe with a yeast-salt solution which makes the dough soft, pliable and keeps it longer fresh. I know, I know everyone will say ‘but the salt kills the fresh yeast’! Yes, the yeast cells are gone but the enzymes are there. (see Blog post for more detail)
Braided sweet bread called ‘Striezel’ in Austria is usually on a Sunday’s breakfast table or any other shape but it’s got to be a sweet yeasted bread like brioche.
This recipe is the healthier version – little yeast and long fermentation over night in the fridge. Healthier because all grain consists of plant defense substances that is hard to digest for our gut but if there is a long fermentation those are getting broken down completely. Partly the reason why we are less bloated.