Mangbrot – Typical Mixed Rye Bread Of Bergisches Land and Rhineland
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g sourdouh, (rye), made from 250 rye flour type 1150, 250 water and the sourdouh starter
- 15 g salt
- 150 g water
- 5 g yeast, fresh
- 250 g rye flour, type 1150
- 250 g wheat flour, type 1050
- 100 g water
- 1 tablespoon malt extract, (barley), as desired
- some butter for the pan
- some water, for the surface
Print Recipe
Pin Recipe Instructions
- Prepare the sourdough the evening before and separately add the salt with the first portion of water and the yeast.
- On the baking day, knead the sourdough, yeast mixture and all other ingredients together. Add the barley malt extract as desired. The original can do without. Then let the dough rest for 30 minutes and in the meantime butter a bread box shape (30 x 10 cm).
- Then knead the dough again and pour it into the mold. It is not easy to work with this soft dough, but you can try it. Then let the dough cook for about one to two hours.
- When the dough has reached the edge of the pan, preheat the oven to 250 ° C on top and bottom heat. After reaching the temperature, moisten the dough properly with a flower syringe and roll over it with a pin roller to create the typical hole pattern. Place on the grid in the middle of the oven.
- Then bake for 15 minutes at 250 ° C, another 15 minutes at 210 ° C and finally 30 minutes at 180 ° C. Moisten the surface again with each new temperature setting. Do not remove them from the mold until the baking time is complete. The bread is done if it sounds hollow when you knock it.
- The mangbread has a nice, shiny brown crust on top, but is otherwise light. Traditionally it is pushed or baked in a box, as here.
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