We brewed again, so I baked again. I wanted to tweak the previous druff bread recipe a bit, so I added fresh parsley. I also sautéd the onions way shorter and without sugar. Also: RYE flour, full grain even!Since we did a stronly hopped beer, I wanted it to be accompanied by a strongly hopped bread. Würzburger Hofbräu was the closest I could get at 7:30 at the local supermarket.
- 300g full grain rye flour (Alnatura)
- 200g wheat flour 405
- 250g druff
- 3 tsp sea salt
- 1/2 cube fresh yeast
- 1/2 bunch of fresh parcley, chopped
- 250ml pilsner (Würzburger Hofbräu)
- 2 red onions, diced
- Olive oil
- Chop parsley and dice oninos. Sauté onions briefly until fragnant.
- Combine all ingredients and mix with hand mixer and dough hooks.
- Let rise for over 2:00 hours
- Flip into a fatted baking dish. Briefly let rise wile you preheat the oven to 6. Cut to allow for expansion. Sprinkle some rye flower on top
- Bake in steam for 40min
I had difficulties getting the dough to rise at room temperature in winter. I let it sit on the heater, but it wasn't warm enough I guess. I moved it to the oven hot from my casserole eventually. Then I kind of forgot about it and let it rise for what was maybe too long. Put it into a tray so that it would keep the shape better than last time. Kastenbrot. I fatted the dish to hopefully prevent sticking. Unfortunatley I realized the dough had not fully mixed and there was some raw flour still :( I just seem to have a bad hand at baking. It came out risen and soft, but I think it could've risen more in the oven if I didn't let it sit for too long.