Easy Recipe: Tasty 90% Rye Loaf Bread "Grindelbrot" [Bakery Recipe]

Easy Recipe: Tasty 90% Rye Loaf Bread "Grindelbrot" [Bakery Recipe]

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90% Rye Loaf Bread "Grindelbrot" [Bakery Recipe]

Before you jump to 90% Rye Loaf Bread "Grindelbrot" [Bakery Recipe] recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

For the most part, people have been trained to believe that “comfort” foods are terrible for the body and should be avoided. At times, if your comfort food is candy or another junk food, this holds true. Other times, though, comfort foods can be totally healthy and it’s good for you to consume them. Some foods really do boost your mood when you eat them. If you seem to feel a little bit down and need a happiness pick me up, try a few of these.

Eggs, believe it or not, can be really wonderful at dealing with depression. You should see to it, though, that what you make includes the egg yolk. Every time you want to cheer yourself up, the egg yolk is the most vital part of the egg. Eggs, specifically the yolks, are full of B vitamins. B vitamins can really help you boost your mood. This is because these vitamins improve the function of your brain’s neural transmitters (the parts of the brain that affect how you feel). Consume an egg and feel better!

So you see, you don’t need to consume all that junk food when you want to feel better! Test out these suggestions instead!

We hope you got insight from reading it, now let’s go back to 90% rye loaf bread "grindelbrot" [bakery recipe] recipe. You can cook 90% rye loaf bread "grindelbrot" [bakery recipe] using 15 ingredients and 15 steps. Here is how you do it.

The ingredients needed to make 90% Rye Loaf Bread "Grindelbrot" [Bakery Recipe]:

  1. Provide of Sourdough:.
  2. Provide of rye flour.
  3. You need of rye sourdough starter.
  4. You need of warm water (30°C).
  5. Use of *******.
  6. You need of warm water.
  7. Use of salt.
  8. You need of rye breadcrumbs from old rye bread.
  9. Use of *******.
  10. Provide of rye flour.
  11. Prepare of bread flour.
  12. Prepare of ********.
  13. Provide of Other:.
  14. Take of Sesame seeds, poppy seeds, rye/oat flakes for topping or decorating.
  15. Use of Nuts and/or dried fruits to mix in (I used walnuts and dried figs.

Instructions to make 90% Rye Loaf Bread "Grindelbrot" [Bakery Recipe]:

  1. Mix the ingredients for the sourdough (it's will be quite stiff). Let 'ripen' for 12-18 hours at room temperature..
  2. Mix salt with warm water until dissolved. Pour over the breadcrumbs. Let stand in a warm place for 1 hour..
  3. After 12-18 hours, the sourdough should have some cracks and be ready to use..
  4. In a large bowl, add the breadcrumbs + water mix, then the 550 g rye flour and 100 g bread flour, then place the sourdough on top..
  5. Mix and squeeze the ingredients together with your fingers.
  6. After it comes together and some of the stickiness has subsided, it's ready to shape..
  7. Press out into a rectangular s until as thick as the back of your hand..
  8. If using dried fruits & nuts, gently press them into the dough..
  9. Roll it up towards you (photo shows dough without fruits and nuts), and when almost all the way to the end, flatten out the end so it's the same width as the rest of the roll. Press out the very edge to taper it a bit to make a seal..
  10. Roll the rest of the way and with the edge facing down, press down gently so it seals..
  11. To decorate the crust with seeds or flakes, prepare a clean, moist towel. Roll the sides and top of the dough on the towel to wet it a little. Then roll the dough into a tray filled with plenty of seeds (poppy, sesame, etc.) or flakes (oats, rye, etc.) – they will stick to the moistened dough..
  12. Gently lay each dough log into a loaf pan – it's hard to put it in straight so slightly bend the loaf into a U-shape and lay it in. The sides will rest and fill out while rising..
  13. Let rise in a warm place for about 3 hours (35°C) – or until it's risen to about the same height as the loaf pan..
  14. Bake at 230°C for 30-35 minutes with steam. If you want to add a little more color to the crust, remove the bread from the pans and bake for a couple more minutes. (Note: the baker's recipe uses 230°C bottom heat and 200°C top heat for the first 20 minutes, then uses 235°C bottom heat and 220°C top for the last 10 minutes – not sure what the equivalent is in a home oven, so keep an eye on the bread)..
  15. After baking, gently tip the pan over and let the loaf slide out (if still in the pan). Let cool completely before cutting..

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