|One of the best breads I ever made|
Hier geht’s zur deutschen Version dieses Posts
During our recent trip to Germany we spent a few days in Potsdam, to visit Frederick the Great’s Sanssouci. We stayed at Schlosshotel Cecilienhof, a wonderful hotel right inside another historic site, Cecilienhof Palace.
|Cecilienhof Palace in Potsdam, a UNESCO world heritage site|
Built 1917 by Crown Prince Wilhelm of Prussia for his wife Cecilie, Duchess of Mecklenburg, this Tudor revival style palace was also the place where these three jolly old guys met:
|Churchill, Truman and Stalin at the Potsdam Conference|
To honor the history and importance of this heritage, the hotel came up with the idea to create a special bread for the guests’ breakfast buffet: an ancient grain sourdough, with a lot of different grains and seeds.
|Bread buffet at Schlosshotel Cecilienhof
To educate their guests, the hotel had placed a little brochure on the table, with informations about the bread: “Taste meets Tradition”, including a list of the ingredients:
|List of ingredients of Cecilienhof Ancient Rye Bread|
Ancient wheat meal: emmer and einkorn
Wheat flour (white or medium, not whole wheat)
Barley malt extract
Vital wheat gluten
Steel cut oats
Vegetable fat (shortening)
Whole spelt sourdough
Unfortunately they didn’t supply the bakers’ percentage!
Though I’m not the greatest vollkornbrot fan (having been force fed as a child) I really liked the bread, and was quite intrigued by the impressive list of ingredients.
|Wild Rice Sourdough – The Bread That Ended The Cold War|
In my repertoire I had already one remarkable bread associated with an important historic event: Wild Rice Sourdough – The Bread That Ended The Cold War. Wouldn’t it be great to add another one?
I couldn’t stop thinking about it, and deemed it a challenge worthy of my talented fellow bakers at The Fresh Loaf. And they rose to the occasion!
Janet Cook from Colorado bakes breads for the joy of it, though she can’t eat them herself.
She modeled her Cecilienhof rye look-alike after Russian rye or Borodinsky bread (her formula and photos are in the comments.)
Prolific multigrain/many seed baker dabrownman from Arizona likes to taunt his audience with food porn and breath taking sunrise photos.
Helped by his no-nonsense, paws-on apprentice Lucy he created this version.
Brian (Skibum) from Canada felt encouraged to go over to the “dark side” with his first ever rye vollkornbrot.
A beautiful thing to behold!
|Jürgen‘s take on Cecilienhof bread|
Jürgen Krauss (Germany/UK) baked his loaf slowly over 12 hours, like a pumpernickel.
He praised the deep flavors and great versatility of his Cecilienhof challenge bread.
|Ian’s nutty bread|
Ian (isand66), from New York, gave the bread his personal touch by adding poppy and sesame seeds, pecans and “a bunch of more whole grains”.
Inspired by all this activity I sat down with my BreadStorm program to create my own formula. Except for the emmer, I had all the ingredients from the list in my pantry.
Using an intermediate dough, like the Friesian Rye (thus eliminating the need for additional yeast,) and baking my loaf like Rhineland Rye seemed a good way to do it.
I also omitted the vital wheat gluten, neither wanting to make quick process with my bread, nor being so anxious that I needed a “safety net”.
The bread turned out to be one of the best loaves I ever made, we absolutely LOVED it! Whether it was the complexity of the ingredients, or just an optimal process to develop and marry the different flavors I can’t say.
We had it with aged provolone cheese and blackforest ham, and it also tasted wonderful with honey.
Much as I enjoyed the original in its historic ambiance – my bread can at least hold a candle to it. The best of all husbands claims its even better (what a pity you can’t see my oh so modest smile!)
26 g whole wheat mother starter
100 g rye meal
200 g water, lukewarm
50 g rye meal (I used here a coarser grind)
13 whole wheat flour
45 g rolled spelt
30 g rolled oats
20 g barley meal
10 g spelt flour
11 g rolled barley
12 g flax seed
9 g steel-cut oats
150 g water, lukewarm
all intermediate dough
37 g whole wheat
35 g einkorn flour
35 g farro flour
40 g chestnut flour
8 g salt
20 g barley malt syrup
120 g sunflower seeds, toasted
7 g potato flakes
7 g sunflower seed oil
50 g water
|Very liquid starter|
Mix all ingredients for the starter, cover and leave at room temperature for 12 – 24 hours.
In the morning, mix together all ingredients for intermediate dough. Cover, and leave at room temperature.
In the evening, mix together all ingredients for final dough, adjusting with more water, if necessary, to make a very sticky dough.
Fill dough into a (9-inch) sandwich loaf pan (up to 3/4), smooth top with wet hands, and sprinkle it with sunflower seeds. Mist with oil spray, cover pan with aluminum foil, and refrigerate dough overnight.
|Final dough in the pan – no shaping necessary|
Remove bread from refrigerator 2 hours before baking, to come to room temperature.
Preheat oven to 450ºF/230ºC.
Bake bread (loosely covered with aluminum foil) at 425ºF/220ºC for 15 min. Remove foil, and bake for 40 minutes more, or until it registers at least 200ºF/93º.
Un-pan loaf onto wire rack, then mist with water, and let it cool completely before cutting.
Cecilienhof Vollkornbrot also freezes well – when it is completely cooled, wrap it in plastic and place in a ZipLock bag.
|Crown Princess Cecilie, Duchess of Mecklenburg|