Wheat/Rye bread

Breadcrumbs are awesome

The nice thing about this recipe is that it shows you how to upcycle bread that got stale. Instead of throwing it away, dry and grind old bread to fine breadcrumbs. You can replace up to 20% of the flour in bread recipes with breadcrumbs and it will make your bread tastier and it will stay longer fresh because bread crumbs help to bind water.

As with most bread, we will use a starter for the dough that has to be prepared 12-20h before you want to bake.

Starter

• Mix 100g wheat wholemeal flour with 100g bread crumbs, 240g water, and 0,2g fresh yeast (about the size of two rice corns)
• let it ripe 12-20h (the longer the better) at 18-20°

The dough

• combine the starter with 345g wheat flour type 1050, 135g rye flour type 1150, 205g water, 7g fresh yeast, 14g salt
• knead slow 8 minutes then 4 minutes fast
• Let the dough rise for 60 minutes at 24°
• form a round loaf and put it in a proving basket
  *, let it rise another 60 minutes at 24°

** Sourdough variant **

• Mix 120g rye flour type 1150 with 100g bread crumbs, 275g water, and 25g sourdough starter

• let it ripe 6-8h at 28-30° (alternative 20-22h at 20° which will create a more pronounced sour taste)

• combine the starter with 345g wheat flour type 1050, 100g wheat wholemeal flour, 165g water, 14g salt

• knead slow 8 minutes then 4 minutes fast

• Let the dough rise for 90 minutes at 28°

• form a round loaf and put it in a proving basket
  *, let it rise another 90 minutes at 28°

Baking

• Preheat your oven to 250° for at least half an hour

• evert the basket onto a baking tray with baking paper

• make two crosswise deep cuts

• put in the lower part of your oven

• pour a small glass of water on the bottom of your oven and quickly close the lid

• reduce the heat to 200

• after 10 minutes, open the lid to let the steam out and continue baking for 40 minutes

Over night wheat rolls

My favorite sunday rolls because you prepare them the night before and only bake them in the morning.

In the evening

• Mix 510g Wheat Flour Type 510 with 305g water (20°) and let it rest for 30 minutes (no kneading)

• Add 5g fresh yeast, 10g brown sugar, 10g butter, 10g salt

• knead slowly for 3 minutes then fast 5 minutes

• let rise for 60 minutes at 24°

• split the dough into 8-9 pieces a 92-95g and grind them first to round buns, then roll them longish with pointed ends

• put them between linen cloths so that they can't touch each other and let them rise overnight in your fridge at 4-6°

In the morning

• preheat your oven to 250°

• put the rolls carefully on a baking tray and slice them at the side with a really sharp knife

• If you want spray them with a bit water and sprinkle coarse corn flower over it.

• Put the tray into the middle of the oven and pour a small glass of water on the bottom of your oven and immediately close the lid.

• turn the head down to 210°

• bake for 15 minutes, then open the lid to let the steam out. close the lid but put a wooden spoon in between so that a small gap is created and bake for another 14 minutes