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German Bread Series Recipe #3: Herby Ring Loaf (Kräuter Ringbrot)

October 19, 2017

Recipe #3 is ''Kräuter Ringbrot''  ... a bit of a mouthful trying to pronounce that one! It's basically a Herby Ring Loaf . This loaf makes a good centre-piece when having friends round for dinner. It is jam-packed with fresh, chopped herbs. The ring shape lends itself well for cutting off chunks to dunk into a hot, hearty soup.

 

I had a section of it for lunch today, lightly toasted and topped with crispy bacon and a poached egg. Alongside a cup of coffee, this was my moment of bliss whilst the wind hurled the rain against the window outside.

 

I've made a video of this recipe to show you just how easy it is to make this stunning loaf. If you have enjoyed watching it give it a thumbs up and why not subscribe to our youtube channel to stay up to date with all the latest postings. Here it is:

 

 

 

 

Recipe:

 

Makes 1 ring shaped loaf

 

Ingredients:

 

  • 300g rye flour (dark, medium or light work fine)

  • 300g strong white flour

  • 50g butter, melted

  • 310ml lukewarm water

  • 25g fresh yeast

  • 1 Tbs salt

  • 1 Tbs chopped mixed fresh herbs (e.g. sage, basil, oregano & tarragon)

  • 4-5 Tbs fresh parsley, chopped

  • Oil for the baking tray

 

Combine the salt, rye flour and 150g of the strong white flour. Dissolve the yeast in the water and stir in the butter. Combine this with the salt-flour mixture and knead for 10 – 15 minutes until you have smooth dough. Cover and leave in a warm place for an hour.

 

Meanwhile, preheat the oven to 190 °C. Place a baking tin or heatproof bowl in the base of the oven.

 

Combine the remaining 150g of the strong white flour and the fresh herbs with the dough. Knead until evenly dispersed.

 

Now shape the dough into a flat circle and use a spoon to poke a hole in the centre. Place your hands onto the dough with your thumbs inside the hole and rotate the dough to expand it until you’ve shaped it into a ring.

 

Place the ring on the oiled baking tray, cover and allow to prove for another 30 minutes. Brush with water, dust with flour and make radial cuts into the top of the dough with a sharp knife or grignette.

 

Pour hot water into the baking tin or heatproof bowl to create steam and bake the loaf in the middle of the oven for 30 minutes.

 

Remove from the oven and allow to cool on a wire rack.

 

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