German Sourdough Bread No Bread Machine Food

AUTHENTIC GERMAN BREAD (BAUERNBROT)

Steps:

• First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
• After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
• In a large bowl, stir together the rye flour, remaining 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy-duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
• When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
• Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.

WHOLE WHEAT SOURDOUGH BREAD (NOT MACHINE)

Steps:

• Place warm water, sourdough starter, molassas, honey, yeast, salt, and oil in a large mixer with standard blade. Blend well.
• Add one cup of each whole wheat flour, bread flour, and gluten. Blend for 3-5 minutes.
• Add last cup of bread flour, one cup of whole wheat flour, and flax seed if desired. Mix for 3-5 minutes to working up the gluten. Change blades to dough hook.
• With the mixer on the lowest speed work in the remaining flour, scaping the sides of the bowl to the center. You may use all the flour or not depending on the humidity and the flour being used.
• When the dough is beginning to form a soft ball and comes away from the mixer move it to a lightly floured surface.
• Knead a few minutes until a soft dough is formed and it springs back when poked. The dough should have the baby bottom feel.
• Put the dough in a lightly oiled large bowl, I use a cooking spray. Put a linen over the bowl and set it in a warm location. Set the timer for one hour.
• Check the dough at the one hour mark, the dough should have doubled in bulk. Once it has doubled remove it to a dry counter top. Divide it into two to three sections, making 3 loaves.
• Press each section out into a rectangle aprox 1/2" thick, do not use a rolling pin just hands and aproximates. Roll the dough as if rolling a jelly roll, forming a log.
• Place each section into a sprayed loaf pan.
• Put the loaves in a warm place and cover them with a linen. Let them double in bulk, aprox 1 hour.
• Turn the oven on and brush the tops with the beaten egg. Bake at 350 for 35 minutes or until you have a nice golden brown loaf.
• It slices better if cooled but it is heaven straight out of the oven.

CZECH SOURDOUGH RYE BREAD [ŠUMAVA] IN BREAD MACHINE

Steps:

• Add ingredients according to your bread machine manual and press the dough cycle. The dough will need to rise, up to 24 hours, in the bread machine until doubles in size. You can then bake it, in your bread machine, for one hour.

GERMAN COUNTRY STYLE SOURDOUGH RYE BREAD WITH CARAWAY SEEDS

Steps:

• To make the sourdough Sponge.
• Mix all the ingredients together to make a smooth paste, cover with a tea towel and leave to ferment overnight at room temperature, for between 8 to 12 hours.
• To make the bread.
• When you are ready to make the bread, pour the water into the bucket, followed by all of the sourdough sponge and then add the caraway seeds.
• The add in this order: rye flour, salt, sugar and then the white bread flour.
• Finally sprinkle the dried yeast over the top and fit the bucket into the bread machine/maker.
• Set to the rapid wholemeal setting, for a medium sized loaf (750g) with the crust setting of your choice.
• Once the bread has cooked - take it carefully out of the bucket and leave to cool on a wire cooling rack. Remove the paddle if it is still in the bread before slicing.
• Serve with soups, hams, cold meats, cheese and pickles or make sandwiches of your choice.

BEST BREAD MACHINE SOURDOUGH

Steps:

• Put first 4 ingredients in bread machine and stir gently. (yes, this works...).
• Let sit for about 10 minutes. Starter should start to bubble a little.
• Add flour, then spread oil and salt evenly over the flour.
• Select basic course or following custom settings if your bread maker has them:.
• Custom settings for Zojirushi BB-CEC20: Preheat - 20 Minutes ( I start cycle after mixing first four ingredients then add remaining three ingredients after ten minutes), Knead - 20 minutes, Rise1 - 40 minutes, Rise2 - 40 minutes, Rise3 - OFF, Bake - 58 minutes Medium or Dark crust setting ( I use medium), Keep warm - OFF.
• Check a few minutes into kneading and add flour or water as needed to get a just slightly tacky dough that sticks to your fingers like a strong post it note and stretches smoothly without tears when kneading. Sourdough bread dough is a little gloopier then regular white bread.
• See directions for making a starter or order a starter online.
• Like all sourdough breads wait until at room temperature before cutting or insides will clump up and tear the insides out of the loaf.

GERMAN SOURDOUGH BREAD (NO BREAD MACHINE)

Steps:

• sourdough:.
• mix yeast with warm water.
• mix yeast mixture with flour.
• let stand for 24 hours at a warm place.
• dough:.
• mix sourdough with warm water, salt, oil and flour.
• knead until smooth and allow to rise for 30 minutes at a warm place.
• knead dough and shape into loaf.
• Place loaf on a cookiesheet and let 30 minutes rise.
• cut 2-3 1/4 inch deep slashes into loaf.
• preheat oven to 400 degrees fahrenheit and bake for 1 hour.