#zemni fields

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Landbrot

@criticalbakes​ Week 4 - Caleb Widogast

Landbrot is a German country bread that is great for keeping your hands warm on a cold Zemnian night. I could also see Una or Leofric making this for a young Bren to have with a bowl of soup. It is a simple rye bread with a lovely crust, a slight perfuming of onion, and a soft crumb. This particular recipe includes some buckwheat flour too! (I may or may not be bad at planning and ran out of rye flour.) I decided to serve it with some goats cheese, whole grain mustard, and dill. If you wanted to indulge your inner pyromancer, jalapeno jam would be delightful. 

Recipe Below! 

Ingredients

270g. Bread Flour

150g. Rye Flour

15g. Buckwheat Flour (Or Additional Rye Flour)

30g. Powdered Milk

10g. Unfed Sourdough Starter (Optional)

340g. Water

30g. Softened Butter

1 1/2tsp. Salt

1tsp. Yeast

1/2tsp. Onion Powder (Optional)

Method

1) Add all ingredients to a mixing bowl and combine until a shaggy dough forms. Let sit for 3 minutes.

3) On a floured work surface, knead the dough for 6 minutes. The dough will be very sticky, so use plenty of flour. This process can also be done in a stand mixer with a dough hook (add an additional 10g. of bread flour if using mixer and only knead for 4 minutes.) 

4. Shape into a rough boule (ball) and place seam side down into an oiled bowl. Cover. Let rise at room temperature for 45 minutes. 

5. Place dough into the fridge to continue bulk fermentation for about 2 hours or until an indentation remains when you poke the dough. 

6. On a floured work surface, shape the dough into a boule and place seam side up into a flowered brotform or in a bowl lined with a smooth cotton tea towel coated in flour. Cover. Let rise 30-40 minutes or until the dough still springs back, but leaves a small impression when it is poked. 

7. After the dough has proofed, oil a small dutch oven or line it with parchment paper. Turn the dough into the dutch oven and slash the top with a sharp knife or lame about 1/2 inch deep in an X. Mist the bread lightly with water. Dust with flour if desired, and cover with the lid.

 8. Place the dutch oven with the dough into a cold oven. Then, preheat the oven to 450F/230C. (Yes, the bread is in the oven while the oven preheats!) When the oven comes up to temp, set a timer for 25 minutes.

9. Remove the lid and bake for an additional 5-10 minutes. The loaf should be a golden brown, sound hollow when you tap the bottom, and register 195F on the inside. 

10. Remove the bread from the oven and let sit in the dutch oven for 5 minutes. Turn out onto a rack and cool for several hours before serving.

Happy Baking!