LAUGENBROT

These yummy breads with the accentuated staining are great in combination with beer and tasty food.

I often prepare them for combining with cold cuts and cheeses, both in aperitifs and in the main meals. Usually are made with common wheat flour type "0" or "00", or flours with low fiber content.
When possible, I often choose whole flours. So, also for Laugenbrot, I used stone ground einkorn flour type 2 and a stone ground wheat flour with high percentage of fiber.

This choice surely had an impact on the rising of the dough, in terms of volume reached, but in the same time helped to give to the baked product an excellent aroma, flavor and better nutritional properties. 
To make my Laugenbrot even more special, I decided to garnish with sesame seeds and ivory teff seeds.

These are the ingredients that I used:

DOUGH:

Einkorn flour type 2 : 350 g 

Wholemeal wheat flour : 150 g

Sourdough (solid ) : 150 g

Milk: 275 g 

Butter: 88 g 

Malt : 7 g

Salt : 10 g 

 

BRINE:Water: 1000 g

Sodium Bicarbonate : 50 g

Salt : 7 g  

 

Garnish with :

Sesame seeds and / or ivory teff seeds.

 

PROCEDURE :

Melt the solid sourdough and malt in one-third of the previously warmed milk.

In a bowl mix the melted sourdough, milk and malt with the flour and the rest of the milk. Knead until almost completely absorbed , then add the butter (creamy).

Continuing kneading incorporating butter and for last add salt.

Knead until the dough is smooth and elastic, form a ball and put it to rest for about an hour in the bowl covered with a damp cloth or plastic wrap.

After that, roll out the dough without crushing too much, make some folds and form a ball again. Put to rest again for about an hour, make portions (I did about 45 g portions), shaped into balls or small loaves.

Let rise until doubled in volume ( about 3 hours).

When they doubled their volume, heat the water with the salt and baking soda. Bring to a boil and soak buns for about thirty seconds, put them on a rack to drain for a few minutes, garnish with sesame seeds and/or teff and carve longitudinally.

Bake in preheated oven at 220 ° C for about 15/20 minutes. Checking that they have a good browning before removing from the oven.