Heidebrot (Rye Bread) by cowgirl

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Heidebrot (Rye Bread)
Submitted by cowgirl on September 04, 2002 at 3:53 am

DESCRIPTION
Heidebrot (rye bread)

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Heidebrot ( Rye Bread )

This is from a Diamant flour package, it’s easy and really good though.

400 grams ( good 13 oz.) medium rye flour
200 grams ( 7 oz., a bit less) bread flour
1 cake fresh yeast (weighs 42 grams here) or 2 packages dry yeast
1 tbsp. salt
2 cups lukewarm buttermilk
1 tbsp. each lemon juice and vinegar
around ¼ cup warm water
½ tsp. ground caraway or coriander

Mix everything to make a smooth dough. I start with adding the buttermilk only, sometimes even a bit less and see how much liquid the dough needs to be nice and smooth. Let rise 20 minutes in a warm place, punch down, shape into a boule, flour lightly and let rise 20 minutes more. Slash top crosswise.
Bake in a preheated 250° (500°) oven for 10 minutes, spritzing with water 2 times, lower heat to 200° (400°) and bake 50 minutes more.

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