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German Brown Bread



Matthias developed this recipe soon after purchasing his TM5 Thermomix machine. As a bread loving engineer, he took a scientific approach and has gifted us with this incredible nutritious, delicious and economic hearty loaf that is over 50% roughage. Gotta love that!
Course Bread
Cuisine German
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 2 loaves
Author Valerie Lugonja via Matthias Reissner: TM5man-C

Ingredients

  • 35 grams fresh yeast or 10 grams dry yeast
  • 65 grams tepid water or 105 grams if using dry yeast
  • ½ teaspoon organic sugar or honey
  • 100 grams organic wheat flour
  • 400 grams organic rye flour
  • 75 - 150 grams fresh organic rye sourdough starter
  • 20 grams salt
  • 1 ½ teaspoons organic diastatic malt powder
  • to ¼ teaspoon organic fenugreek powder
  • 600 grams tepid water
  • 50 grams organic wheat flour
  • 150 grams organic wheat flour
  • oil and bread crumbs to prepare baking pan
  • one large or 2 medium loaf pans or 4 small loaf pans

Instructions

  1. Do not pre-heat your oven; dough goes into cold oven
  2. Weigh first four ingredients into TM5 bowl; combine for 3 minutes at 40 °C (100°F) speed 1
  3. Weigh rye flour, sourdough starter, salt, malt powder, fenugreek powder and water into TM5 bowl; combine for 15 seconds speed 2-5 watching through hole in the lid to ensure that the dough is pulled through the centre of the bowl
  4. Clean down sides of bowl with spatula
  5. Mix ingredients for 3 minutes at 40 °C (100°F) speed 0-4 within first 10 seconds watching through hole in the lid to ensure dough is pulled down through centre of the bowl; let dough rest inside TM5 bowl until it pushes up the lid (about 30 minutes, but check every 10 minutes so you don't have an accident as the time this takes will depend upon the temperature in your house and the season and your altitude)
  6. Stir dough in TM5 bowl for 30 seconds on speed 5; clean down the sides of the bowl and inside of the lid with spatula
  7. Weigh 50g wheat flour into TM5 bowl; stir 30 seconds on speed 4-5 watching through hole in the lid to ensure dough is pulled down through centre of the bowl, then set to knead for 1 ½ minutes
  8. Weigh 150g wheat flour into TM5 bowl; stir 30 seconds on speed 4-5 watching through hole in the lid to ensure dough is pulled down through centre of the bowl, then set to knead for 1 ½ minutes
  9. Prepare loaf pan(s) by lightly oiling each and sprinkling liberally with bread crumbs or freshly ground wheat flour; shake out remainder of crumbs or flour
  10. Remove dough from TM5 bowl and divide equally into loaf pans; place into cool oven (oven must not be pre-heated)
  11. Heat oven to 200 °C (392°F) in bake mode; set timer for one 1 hour; remove bread from oven; set on rack to cool for at least one 1 hour (bake time is the same regardless of the size of the loaves)

Recipe Notes

This is a highly saturated dough with 700g flour, 75g starter and 665g water; therefore, it is very sticky and difficult to shape into a loaf, thus the importance of the loaf pan.
If you have never made a dense, moist rye bread before, it is important to note that the is not like a typical bread dough. Please see the photo in the post of the dough consistency. It would not be possible to knead this dough with ones hands.
Fenugreek Powder
If you cannot find the powder, mill 100 grams of the seeds in the Thermomix
Turn the machine on at speed 10 with the MC in place
Pour the seeds into the TM bowl through the hole in the lid while the MC is in place (carefully ensure the seeds get into the bowl within the first 30 seconds)
Turbo for 2 seconds 3 times
You now have gorgeous Fenugreek Powder!
Diastatic Malt Powder
Recipe can be found here
Rye Sourdough Starter
Recipe can be found here