Do you love the taste of fresh, homemade bread? If so, you’ll definitely want to try this recipe for Roggenschrotbrot. This German-style bread is made with a combination of rye and wheat flour, and it’s perfect for a hearty breakfast or a quick snack. In this article, we will show you how to make Roggenschrotbrot using a bread pan. Let’s get started!
Schrot means “coarse-grained flour”. There are two types of coarse flour: hard and soft. Hard flour has less flour and a sharper grain cut. Soft flour has more flour and the grain has a more rounded cut.
On the basis of this, the flour is also divided into four types (finely ground, medium ground, coarsely ground, and very coarsely ground) depending on the degree of grinding, and each type can be used separately or mixed together.
The coarse-grained flour used for bread making is sometimes called “Backschrot”. According to the German flour classification, coarse-grain wheat flour is about 1700# and coarse-grain rye flour is about 1800#.
Coarse-grain flour does not contain germ, so it is not considered whole wheat flour. Whole wheat flour that contains germ is whole coarse-grain flour. Germ contains some oil, so bread made with flour containing germ has a shorter shelf life.
Coarse-grain flour is easier to use and more people use it, but recently, there has been an increase in the number of people using whole coarse-grain flour.
Coarse-grain flour is not only rich in fiber, but also has many minerals and essential fatty acids, making it one of the most recognized healthy ingredients. Coarse-grain rye flour is an essential ingredient for whole rye bread and German-style rye bread.
Roggenschrotbrot Ingredients (1 Portion)
- Acid species
- Water Roux
- Rye flour 1370……250g
- Hot water (100℃) ……75g
Acid species
- Rye wholemeal flour·····175g
- Water（50℃）……175g
- Salt ……4g
- Leavening head ……35g
Water Roux
- Coarse-grain rye (medium milling)……75g
- Hot water (100℃) ……150g
- Salt ……9g
How To Use Loaf Pan Make Roggenschrotbrot?
1. Mix the ingredients of sour seeds well and ferment at room temperature (20~22℃) for 12~16 hours.
2. Make the soup seeds. Mix all the ingredients for the soup seeds, cover with plastic wrap, and let stand at room temperature for 8 to 16 hours.
3. Mix the soup seeds and hot water, add the other ingredients, and knead to a sticky dough (dough temperature is about 29°C). Let it rise at room temperature for 30 minutes.
4. Knead the dough and place it in a rectangular mold. Ferment at room temperature for 60 minutes.
5. Place in a 250°C oven without turning on the steam switch, set to 220°C and bake for about 55 minutes.
Tip
Cut two slashes in the top of the bread as shown in the picture, or you can divide the dough into 2 equal parts and bake.
Types Of Bread Pan To Use
There are two types of bread pan that you can use to make Roggenschrotbrot: a loaf pan or a muffin tin. If you’re using a loaf pan, the bread will have a round shape. If you’re using a muffin tin, the bread will be in the shape of small rolls. Either way, the bread will taste delicious!
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