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Central/SW German

Weinheim Heath Rye/Weinheimer Heidebrot (Germany)

Heid_slice

Rye %: 80%
Stages: Sponge, Soaker, Final dough
Leaven: Rye sour culture, instant yeast
Start to Finish: 22-23 hours
Hands-on Time: 30-40 minutes
Yield: Two 15-oz./425 g loaves

I found this bread on Lutz Geißler‘s blog (Ploetzblog.de), who in turn got it from the German Baking Academy (Akademie Deutsches Bäckerhandwerk) in Weinheim, in the southwestern German state of Baden-Württemburg. I was intrigued because this loaf, at 80% rye, comes in at a higher percentage than most rye breads from southern Germany. It also uses an old-bread soaker, which moistens and tenderizes the crumb. Keep Reading