Recipe: German Bauernbrot (with buckwheat flour and sour rye or witch yeast starter)

BAUERNBROT (with buckwheat flour and sour rye or witch yeast starter)
Source: Bernard Clayton's New Complete Book of Breads

This peasant loaf has the subtle, not too strong flavour of buckwheat, it is a moist bread that is excellent served at a buffet or at tea. It is heavy, and ideal for a continental breakfast-to be eaten with cheese and slices of thin ham. The loaf has a salty light tan crust but a slice reveals a dark brown interior. This loaf begins with Sauerteig (starter).

4 cups buckwheat flour
2 cups all purpose flour
1 package dry yeast
1 1/2 cups warm water (105 to 115 F.)
1/2 cup starter (Sauerteig (Witch Yeast or Sour Rye) recipe to follow
1 1/2 teaspoons salt
1 Tablespoon caraway seeds
1/4 cup dark molasses
Glaze: 1 tablespoon salt dissolved in 1/4 cup water

BAKING SHEET: One large baking sheet, greased or Teflon.

OVERNIGHT: The starter can be one of those suggested above, or, a quick overnight starter or sponge can be made by combining 1/4 cup EACH of white and Buckwheat flours, 1 package yeast, a pinch of sugar and enough water to form a thick but wet batter. Cover with plastic wrap and let it work overnight. It will be light and frothy the following morning and ready to use in this recipe.

In a large bowl blend together buckwheat and white flour, and set aside.

In a large mixing bowl dissolve yeast in warm water, and add 2 cups of combined flour mixture. Beat with a wooden spoon until smooth. It will have the consistency of a batter-like porridge. Cover the bowl with plastic wrap and let it stand in a warm place for 1 1/2 hours.

Stir down with the spoon-and add 1/2 cup of the starter or Sauerteig, salt, caraway seeds and molasses. Add remaining flour a cup at a time until the ball of dough is roughly formed and has pulled away from the sides of the bowl. Don't force the dough to accept more of the flour than it needs to make a firm, but not stiff or hard ball.

Turn the dough onto a lightly floured work surface and knead with a strong push turn fold action. The dough should be firm enough to hold its shape in a round ball. Knead about 6 minutes. Add more buckwheat-white flour mixture if needed.

Divide the dough into equal parts and shape into round balls. Brush immediately with water and place them on the baking sheet.

Cover the loaves with a length of wax paper and leave in a warm place for about 30 minutes.

Preheat oven to 350 F. Bake the loaves in the oven for 10 minutes. Open the oven door and quickly brush them with the salt water. Bake for 30 minutes longer, brushing them with the salt water every 10 minutes. Test the loaves for doneness by inserting a wooden toothpick in the center of a loaf. If it comes out dry and clean the loaf is done.

Remove bread from the oven and place on a metal rack to cool.

WITCH YEAST:
1 cup mashed potato
1/4 cup sugar
2 teaspoons salt
1 cup warm water

Stir together in a quart glass jar, cover with a cloth and leave in a warm place (80 to 85 F) for two days or until it ferments, bubbles up, and smells pleasantly sour. Use, or seal and refrigerate.

SOUR RYE STARTER:
2 cups rye flour
1 1/2 cups warm water
1 package dry yeast
1 slice onion

Mix the flour, water, yeast, and onion together in a wide-mouth quart jar. Cover with a cloth and put in a warm place for 3 or 4 days or until it is well fermented, frothy, and smells pleasantly sour. Remove the onion. Either use, or seal and refrigerate. Can be used as part of the sponge in all sour rye breads.