Let’s celebrate a real rye party here in my #brotokoll by Alex.
The german word for rye is “Roggen”. You can imagine what Roggen Roll could mean while talking about bread. But lavender? This seems to be circus…you are 100% right! Welcome to Roggabilly Circus.
Three Roggstars: Waldstauden Roggen (a special whole grain rye type, very famous in a specific region auf Austria), Schwarzroggen (dark rye) and Champagnerroggen (light rye).
The sourdough with a unique and pronounced taste blends perfectly well with the recipe’s small portion of honey and the bloomy character of lavender blossoms. Long lasting freshness guaranteed.
Roggen Roll and Happy Baking!
- 100 g Walstaudenroggen Vollkorn (rye flour, whole grain) available at bongu.de
- 100 g Schwarzroggen (dark rye flour) available at bongu.de
- 300 g Champagnerroggen (light rye flour) available at bongu.de
- 40 g Old bread dried and milled
- 20 g Rye starter active
- 430 g Water excluding old bread soaker
- 15 g Honey
- 2-4 g Lavender blossoms dried
- 11 g Salt
- 5 g Oil of your choice
TA (Hydration) 186 (86%) Ingredients
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50g Schwarzroggen (dark rye flour)
75g Champagnerroggen (light rye flour)
270g Water (39-40 degrees Celsius)
20g Rye starter
Mix well all sourdough ingredients (dough temperature around 28 degrees Celsius) and let it rise in a high bin or container in a warm place for roughly 10-15 hours (depending on your room temperature - your sourdough should have doubled at least within this timeframe, still staying at it's peak).
1-2g Lavender blossoms (dried)
80g Water (boiling)
Soak the old bread together with the lavender blossoms in boiling water and stir well. After that, cover it and store it in your fridge until you'll use it.
Old bread soaker
50g Schwarzroggen (dark rye flour)
225g Champagnerroggen (light rye flour)
160g Water (41-42 degrees Celsius)
11g Salt
5g Oil
15g Honey
1-2g Lavender blossoms
Mix sourdough, the old bread soaker, flour, water, salt, honey and lavender blossoms for 10 minutes with your kitchen-machine (low speed level). At the end of the mixing process, add the oil (final dough temperature should be around 29-30 degrees Celsius). Let the dough rest about 40 minutes before you proceed further. Don't cover the bowl as shaping will be much easier that way.
Lavender may rapidly catch a very strong level of taste - that's why you should adopt the indicated quantity to your personal taste. However, lavender enriches this tasty loaf with a beautiful bloomy character, while perfectly matching the rye peatiness. No matter in which combination: with butter, marmelade, cheese, smoked ham or just plain. Roggabilly Circus is always a treat.
The indicated hydration (86%) does not include the oldbread soaker's water amount.
