Schwarze Muckel
The schwarze Muckel was once a bread that surprised me from the “wholegrain bread” series! The recipe and dough production were spot on (almost) and everything went (not quite) according to plan.
Adjust the baking time three different times and on the last time forgot to push the start button- makes me sick to my stomach when I make such a mistake!
Pulled it out of the oven and placed it in the bread crumb pile without further thought! The next day, my curiosity was greater than my annoyance and so I decided to taste it.
Once cut, a perfectly loose yet compact crumb emerged. Strong roast aromas due to the long bake time characterize this mildly sour wholegrain bread that has a tender crumb and long shelf-life to boot.
Recipe
for a dough weight of 2131g / Dough size 25x11x11cm
Total Recipe
| 900g | Rye meal, medium | 90% |
| 100g | Wholegrain rye flour | 10% |
| 950g | Water | 95% |
| 100g | Leftover bread (dried & finely ground) | 10% |
| 16g | Salt | 1,6% |
| 30g | dark roasted malt (alternative beet syrup) | 3% |
Sourdough
| 350g | Rye meal, medium |
| 350g | Water 35 – 40°C |
| 35g | Starter |
Dissolve the starter in water then mix with the rye meal for 10 minutes on slow speed. Then let it mature for 12-14 hours at room temperature.
Scald
| 300g | Rye meal, medium |
| 600g | Water 100°C |
| 16g | Salt |
Pour the boiling water over the rye meal and salt. Then knead in the mixer for 10 minutes on slow. Then let soak at room temperature (10-12 hours max.).
Main Dough
| 735g | Mature wholegrain sourdough |
| 916g | Scald |
| 100g | Bread crumbs (toasted & finely ground) |
| 250g | Rye meal, medium |
| 100g | Wholegrain rye flour |
| 30g | Dark rye malt (alternative beet syrup) |
Production
- Mix the sourdough, scald, and other ingredients slowly for 15 minutes.
- Then cover and let it soak in the mixing bowl for 20 minutes.
- After the mixing pause, mix for a further 15 minutes on slow.
- Dough maturity of 30-45 minutes
- Weigh out (25x11x11cm had a 1350g dough fill)
- Work the dough into rounds then roll lengthwise
- Final proof approx. 80-90 minutes
- Bake the schwarze Muckel at 230°C reduced to 190°C with steam.
- Bake time 210-240 minutes
