Directions:
For the Starter

Add the dark rye flour and water together
Sprinkle some rye flour on top and let sit for 24 to 48 hours.
cracks will start to develop on top.

Mix Together the Final Dough

Here is a look at the texture of the dough, It is fairly wet, just enough to hold shape.

Here is a closer look at the dough's texture

Cover and let raise for about 60 minutes,

A great way to do it is in a bratdform or banneton to rise in

you can also use bread pans or a bowl.

After the dough has doubled in size, divide the dough into 2 or 3 loaves.

Divide the dough into 2 or 3 loaves,
and place on greased baking sheets., bread pans or Bratforms

Let raise in a warm place about 80 degrees.
I heat the oven slightly, turn off and put a bowl of water
in the oven to create a moist environment. I do leave the oven door cracked open
you don't want too hot an environment.

You can see the dough has doubled and taken over most of the pan. It is ready for the oven

Pre - heat oven to 400 - 450 degrees F, depending on how
reliable your oven thermometer is.
Mine seems a little cool so I heat it to 450 F.
I leave the bowl of water in the oven.
This helps to give a crispier crust.

Turn the risen loaf into a cast iron skillet that you pre heat in the oven.

Then I cover it for the first 20 min or so, to help get a good oven spring out of it.

Uncover it and bake for 20-30 min more.
It is done when it reaches a temp of 205-210 degrees.
Yes I use a thermometer to test it.

.

You can also just bake it on a sheet pan.
It is rather flat but tastes wonderful just the same

Keep an eye on the bread. If the bottom of the bread
has developed a good crust it is done.
Take the pan out and lift up the loaf and tap it lightly to see
if it makes a hollow sound. If it does it is done.
if it is still fairly soft bake another 10 minutes.

This bread has a very nice crumb to it. Because you have a very loose dough,
it doesn't become too dense like some breads. You have a long thin slice
that is nice to dip in soup and makes the perfect bite.

A recipe book and short biography of my Grandmother Emma Block. Her recipes, culture and cooking styles that were brought over from Germany. How they evolved when she came to America in the early 1900s and settled in Portland, Oregon on the west coast of the United States. Over 100 recipes

Bonus Recipe CD with the Ebook and recipes with step by step pictures

Look inside and check out a sample of our book

Order the Kindle Version

\

Biography of my grandma
Emma Block
From Germany with Love tells the story of my grandma, Emma Block, growing up in a little town in Baden/ Würtemberg, Germany near Heidelberg named Steinsfurt. Then at the age of 15 immigrating to the United States, taking a train with one of her sisters and brothers to Hamburg and sailing the Atlantic with other hope filled Germans wanting to make a life in the "New World". It was not easy but with good values learned in her German upbringing made a full life, had a wonderful family with lots of fun and celebration including the great German meals.

Order Here