Chnurzel-Shaped 4-Hour Bread

Name: Chnurzel-Shaped 4-Hour Bread
Prep time: 4 h
Cook time: 40 min
Total time: 4 h 40 min
Cuisine: European
Ingredients: 3 g caraway seeds; 3 g fennel seeds; 3 g anise seeds; 3 g coriander seeds; 90 g water, 205 F hot; 2 tbsp Sugar Syrup, D-180 Premium Extra Dark Belgian Candi Syrup; 700 g wheat flour, Butler's Gold type 00; 300 g rye flour, whole grain Danko; 15 g instant yeast, Saf; 700 g water, cold, first portion; 160 g water, cold, second portion; 30 g sea salt; 2 tbsp avocado oil, or sunflower oil

10 steps

Prep:4hCook:40min

This bread recipe teaches how to develop malty rye flavors and handle 85% hydration dough, which can be used to make soft and fluffy bread and flatbread. We will use spice mix, red malt, and D-180 syrup to enhance the aroma and color of this bread. Red Malt is unique and produced only in Eastern Europe. It is non-diastatic (it doesn’t have ferments and is not active). It is a “kilned” malt that has been slowly dried in stick kilns, which gives the malt its distinct color and flavor. This additive darkens the bread crumb and adds a complex malty-sweet flavor. https://www.ebay.com/itm/234515380788 D-180 candy syrup is an extra Dark Belgian candy syrup with hints of fresh ground coffee, dark fruit, and toasted bread. It contains beet sugar and date sugar. https://www.amazon.com/gp/product/B007P5NNKW/ When making the dough, we will use ice-cold water to ensure the flour hydrates slowly, keeping the dough’s temperature low. Not all water is added at the same time. The first portion of water will help the gluten develop when the hydration is about 65%, and then a strong enough dough absorbs the second portion.

Updated at: Wed, 10 Apr 2024 13:59:52 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

145

High

Nutrition per serving

Calories997.7 kcal (50%)

Total Fat11 g (16%)

Carbs200.1 g (77%)

Sugars6.9 g (8%)

Protein27.7 g (55%)

Sodium2444.9 mg (122%)

Fiber9.9 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

flavor paste

90gwater

2 TbspSugar Syrup

Extra Dark, Belgian Candi Syrup

dough

700gwheat flour

300grye flour

700gwater

160gwater

30gsea salt

2 Tbspavocado oil

or sunflower oil

Instructions

flavor paste

Step 1

Combine seeds and red malt in a coffee grinder and grind into a powder. Transfer to an 8-oz jar and add 205 F hot water. Mix well. Add D-180 syrup and mix again. Let cool to room temperature.

dough

Step 2

Combine wheat and rye flour, Saf yeast, and the first portion of water in a mixer bowl. Stir to mix the ingredients. Knead at low speed for about 15 minutes to develop gluten.

Step 3

Gradually add the second portion of the water and salt. Knead for another 5 minutes at low speed.

Step 4

Add flavor mix and oil, and knead slowly until evenly incorporated.

Step 5

Bulk fermentation is ~3-4 hours/72F, folding the dough 3-4 times every 45 min.

Step 6

Preheat oven to 450F, with baking stones.

Step 7

Portion the dough and shape each loaf by twisting and coating it with a dry mix of wheat bran and whole-grain rye flour. Place shaped loaves on silicone mats for the grill and place into the oven.

Step 8

Bake covered for 25 minutes.

Step 9

Remove the cover and bake at 450F for another 20 minutes.

Step 10

Cool the bread on a wire rack.