Ingredients

Sourdough

• 210 g flour (Typ 550)
• 145 g Water
• 20g sourdough

Dough

• Sourdough
• 500g Flour Type 550
• 80g Oil
• 10g Salt
• 5g fresh yeast
• 80g egg yolks (from 4 eggs size L)
• 55g Egg (1 Egg size L)
• 60g sugar
• 125g Water

Filling

• 300g almonds, finely grounded
• 300g Marzipan
• 100g bread crumbs
• 100g sugar
• 400g Water
• 4 Egg whites

Glazing

• 100g powdered sugar
• juice of 1/2 lemon

Instructions

1. Mix all ingredients for the Sourdough and let it stand at 25°C for about 12 hours.
2. Dissolve the yeast in water, then knead in the kitchen machine with eggs, oil, salt, flour and sourdough for 5 min at slow speed.
3. The knead 7 min at middle speed. Because the sugar inhibits the gluten development, the sugar is added just now. Add always a tablespoon at once and knead in between always for 1 min.
4. Ferment for 1.5 hour.
5. While dough is fermenting prepare the filling: Bring water to boil and at the marzipan in small pieces. Stir until it dissolved completely. Now add ground almonds, bread crumbs and sugar and stir the mixture until its starts to bubble. Now set aside to cool down. After cooling fold in the egg white.
6. Roll the dough to a rectangle of 25 cm x 45 cm, and spread the filling on it. Roll into a log .
7. Place each log on a baking tray lined with baking paper, then use a scissor or dough scrapper to cut it lengthwise, so you got two strands. Cross the strands and braid a braid.
8. Proof for 1.5 hours or overnight in fridge.
9. Preheat the oven to 200°C and bake for 35 min until golden.
10. Mix powered sugar and citron juice and glace the Nusszopf after it has cooled down.

Ingredients

Sourdough Leaven (You are not using it all in the recipe, you need to save some for next bake)

• 200 g sourdough/starter (the starter you keep in the refrigerator and feed every other week)
• 400 g water
• 2 dl (110 g) rye flour
• 2 dl (120 g) all-purpose flour

Berries and seeds

• 2 dl (135 g) flaxseeds
• 2 dl (135 g) sunflower seeds
• 2 dl (140 g) cracked rye
• 2 dl (180 g) rye berries
• 2 dl (160 g) bulgur (100% whole grain quick cooking bulgur wheat)
• 2 dl (190 g) wheat berries (hard red spring wheat berries)

Dough

• 1500 g water (use this to soak the berries and seeds)
• 600 g sourdough leaven
• 3 tablespoons salt
• 1 splash food coloring (kulør) - optional
• 2 teaspoons malted barley flour
• 8 dl (440 g) rye flour (dark rye flour)
• 4 dl (240 g) all-purpose flour

Sprinkles

• sunflower seeds, pumpkin seeds, sesame seeds or poppy seeds.

Instructions

Day 1, morning

1. Feed the starter to make the leaven. The leaven will be ready to use when the leaven is bubbling and smells like beer, after about 8 hours at room temperature. Cover the leaven with a clean towel.
2. Soak the berries and seeds in water in a large bow (I use to bowl because of the big amount). Cover the bowls with large plates. Let them soak at room temperature until the leaven is ready.

Day 1, night

1. Add the leaven to the soaked berries and seed. Cover the bowls with large plates. Let the mixture ferment overnight at room temperature .
2. Save the leftover leaven and put it in the refrigerator in a sealed container. This will be your sourdough starter for the next batch of bread. It will keep without feeding for about 14 days in the refrigerator. *

Day 2, morning

1. Add the salt, coloring and the flours to the dough and mix thoroughly, to make sure all the flour is fully incorporated, let rise for about two hours.
2. Add the dough to two rye bread baking forms. (I use Eva Professionel Rye Bread Tin which holds 3,3 liters).
3. Let the bread rise for about an hour, covered with a clean towel. The longer you let it rise, the more sour the bread becomes.
4. Poke a few holes with a cake tester or a knitting needle, to prevent the crust to rise and crack.
5. Brush the bread with water and sprinkle with your favorite seeds.
6. Place the baking form in a preheated oven for 1 hour 15 minutes at 350°F (175℃).
7. Turn off the heat, remove the breads from the baking forms, spray with water on all sides and place them back in the oven directly on the rack for about an hour, while the oven cools.
8. Take the breads out and wrap them in an clean kitchen towel. This will help softening the crust. Let breads cool completely.
9. It's best to wait cutting the bread until the next day.

Ingredients

Beer bread

• 4 tablespoons (55 grams) unsalted butter
• 110 ml beer, I used a golden ale – not too dark, not too light
• 90 grams sourdough starter with 50% hydration (ie, 60 grams of flour and 30 grams of water)
• 1 cup plus 2 tablespoons (about 150 grams) plain/AP flour
• 1 cup (about 130 grams) wholemeal flour
• 2 tablespoons (25 grams) granulated sugar
• 2 teaspoons (1/4 ounce or 7 grams) instant yeast
• 1 teaspoon or a fat pinch (6 grams) salt
• 2 large eggs, at room temperature

Filling

• 2-4 tablespoons gochujang (depending on your tolerance for spicy food)
• 1 ripe persimmon flesh (if using the fuyu or oval variety, the fruit should be so ripe it is bursting and you can scoop out the flesh with a spoon)
• 2 tablespoons smoky paprika, or to taste
• 1 large clove garlic, finely minced or chopped in a food processor
• approximately 1 1/2 cups (170 grams) grated hard-ish cheese, such as cheddar, parmesan, pecorino. We didn’t like the loaf with goat cheese – too many flavours clashing and competing, but it may be your thing.

Instructions

1. Dough: Heat the butter and about half of the beer together, just until the butter has melted. Remove from heat and add the remaining beer. Set aside to cool until it’s warm to the touch, about 110F/40C (the liquid shouldn’t make you pull your fingers away quickly). Stir in the sourdough starter until there are only a few lumps.
2. Mix together the plain and wholemeal flours. Stir together 1.5 cups flour, and all of the sugar, yeast and salt. If using a stand mixer, pour in the butter-beer-sourdough starter mixture, mix on low just until the flour is moistened. If mixing by hand, stir the ingredients together until flour is just moistened.
3. Add eggs, one at a time, and mix until combined. The batter looked a bit shaggy and lumpy at this point. Add the remaining flour, and mix until combined. If using a stand mixer, knead with your dough hook on low for 3 to 4 minutes. If mixing by hand, this is the time to imagine you are playing with mud pies at school, pour/push/coax the dough onto a well floured bench and knead energetically for about 10 minutes – everything will be sticky, shaggy, and despairing. Persevere, and all will be well, eventually. The dough will come together, though it will remain soft.
4. Transfer the dough to an oiled medium/large bowl. Cover and set aside for about 60 minutes, or until doubled (mine took a bit longer).
5. Filling: Add the first four filling ingredients to a food processor, and mix until well combined to an orange-red paste. Taste and adjust seasoning as needed, ie, if you prefer more paprika or gochujang. I found the persimmon added enough sweetness, but you could add sugar if you like. Then, mix the paste with the grated cheese and leave in the fridge until using.
6. Assemble: Lightly oil one loaf pan or two mini loaf pans. Punch down the dough and divide it in half if making two mini loaves. Preheat the oven to 350F / 175C.
7. Pullapart: If making mini loaves, turn half of the dough out onto a well-floured counter and roll the dough into a rectangle, maybe 15×8 inches, re-flouring the counter as needed. Sprinkle just under half of the filling mixture over the rectangle, right up to the edge. Cut the dough crosswise into 3 strips, then cut into squares/rectangles that will fit into the loaf pan. Place the loaf pan on its short side so you can stack the squares/rectangles, and begin stacking. If you have too little bread, don’t worry as the slices will expand when proofing. If you have too many slices, just tap the loaf pan and squeeze another few. Sprinkle another tablespoonful of filling over the top. Set aside, cover loosely and let it rise for 30-40 minutes.
8. Braid: Roll out the dough as above, spread the filling over the dough rectangle, leaving an edge. Roll up the dough, then, with your best chef’s knife, cut the roll in half lengthwise, leaving one end in tact. Braid the two strands together by placing one over the other. Pick this up and haphazardly place it in the loaf pan. Also set aside, cover and let rise for about 30 minutes.
9. Place loaf pans in the oven. If baking one large loaf, bake for 25-35 minutes; if making two small loaves, I found 15-20 minutes was sufficient. The loaves should be golden on top, with darker bits where the gochujang filling has caramelised. Cool and serve.

Comment commencer un levain.

D'autres liens pour se lancer :

• How I Maintain My Sourdough Starter
• Différentes formes de levain
• L'entretien d'un levain naturel
• Le pain au levain de Laurence - une technique artisanale
• Trucs et Astuces - tout sur le levain/pain au levain
• Sourdough Bread Masterclass With Patrick Ryan - ILoveCooking