Baking Bread: black bread from Estonia

0
325

The “Digital Natives” live in Europe in Estonia, EU-correspondent Georg Matthes. Why this is so, he explains in an Estonian black bread.

Watch the Video
04:03

Georg Matthes is baking Estonian black bread

In the Multimedia series “Baking Bread” bakes European correspondent Georg Matthes 28 loaves of bread from 28 countries of the EU and decorates his baking instructions with typical anecdotes. This time, Estonian black bread.

Ingredients:

Sourdough:

  • 240 g rye full grain flour
  • 240 ml of water
  • 30 g Rye sourdough starter

Pre-dough 1:

  • 360 g whole grain rye flour
  • 390 ml of hot water
  • 12 g salt

Pre-dough 2:

  • 60 g pumpkin seeds
  • 80 g sunflower seeds
  • 10 g salt
  • 150 ml of hot water

Main dough:

  • 260 g whole wheat flour
  • 15 g of yeast
  • 3 Teaspoons Roasted Malt
  • 4 Tablespoons Of Sugar-Beet Syrup
  • 3 Teaspoons Of Cumin Seeds

 

To Sprinkle:

  • 8 g of potato starch
  • 15 g Butter

 

And so the Must is made the body, in Estonia rye bread:

  1. Rye flour, water and sourdough starter from rye to mix sour and Mature for 17 hours a beautiful sourdough.
  2. Rye mix whole wheat flour with hot water and salt and 17 hours.
  3. Pumpkin and sunflower seeds with hot water pour over or, even better, bring to boil. Salt and 17 hours pull
  4. All three pots together, and pour all the other dough ingredients are added. With a hand mixer and dough hooks around mix 8 minutes, rinse thoroughly.
  5. The dough in the bowl for 30 minutes.
  6. Two baking moulds (22x11x6 cm) or a large baking dish with Butter.
  7. The dough with a rubber scraper in the moulds. With a bit of water to smooth it out, and possibly a pattern to incorporate. Then, in the forms of 70-80 minutes.
  8. Preheat the oven to 250°C. On the floor of the oven a pan.
  9. On the back of a baking sheet of paper, and with a sieve the potato starch to distribute it. As soon as the potato starch, light brown color, it is finished. The baking paper is now out of the hot oven.
  10. The breads in the forms briefly with water and sprinkle in the hot oven and immediately turn down a glass of water in the hot pan pour.
  11. Bake the bread about 1 hour. The first 10 minutes with steam at 230°C. drain the steam by Opening the oven door. After a further 10 minutes, reduce the temperature to 190°C.
  12. Now the so-called Glaze mixing. The roasted potato starch mixed with cold water and then bring to boil.
  13. The bread is ready when it has an internal temperature of at least 98°C.
  14. Now, with the Glaze in the short brush, and on a grate and leave to cool.
  15. Best a day to wait before the bread is cut.

Watch the Video 02:59 Share

Step-by-step: of black bread from Estonia

Facebook Twitter google+ send Tumblr VZ Xing Newsvine Digg

Permalink https://p.dw.com/p/3GWmP

Back video – step-by-step