the Frisian region stretches along the North Sea coast from the Netherlands to Germany and up to Denmark, and there is really no such thing as ONE authentic Frisian Rye.
A quick search on Google shows several different recipes, all with different amounts of rye, wheat, seeds, and what not. I was never able to find the original recipe again, but the guy who had posted it said he was from Frisia - so he should know!
Whether real authentic or not - this Friesisches Schwarzbrot tastes great! Over the years I tweaked the formula quite a bit to achieve a nice, thin crust and satisfying crumb.
Amrum - my favorite North Frisian island
The North Sea coast is lovely, dotted with islands, with white sand beaches and dunes, and definitely worth a trip - whether on the Dutch, German or Danish side. Close to Hamburg, this was a popular destination for our family vacations.
Fortunately, it's not sooo different from Maine, so I won't get homesick!
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| A typical sea coast resident - whether in Germany or in Maine! |
Starter:
100 g rye meal
26 g whole wheat or rye mother starter
200 g water, lukewarm
Intermediate Dough:
all starter
100 g rye meal
100 g whole wheat flour
150 g water, lukewarm
Final Dough:
all intermediate dough
100 g whole wheat flour
6 g salt
10 g honey
8 g molasses
25 g flax seeds
25 g sesame seeds
25 g sunflower seeds, toasted
50 g water, lukewarm (or more, as needed)
sunflower seeds for topping
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| Sunflower seeds, sesame and flax seeds for a nice crunch |
DAY 1
Stir together all starter ingredients in medium bowl. Cover, and leave at room temperature to ferment overnight.
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| The intermediate dough is very liquid |
DAY 2
In the morning, using a large spoon or Danish dough whisk, mix together all ingredients for intermediate dough until well combined. Cover, and leave at room temperature for 6-8 hours, until its visibly risen and puffed.
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| Wow - hyperactive intermediate dough! |
In small bowl, soak flax seeds in the water for final dough (longer soaking makes them better digestible).
In the evening, using a large spoon, dough whisk (or mixer with paddle attachment on low speed), mix together all final dough ingredients for a few minutes, until well combined - dough will have the consistency of thick pancake batter.
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| This is what the dough looks like after mixing |
Fill dough up to 3/4 in lightly oiled medium sandwich loaf pan (9-inch), smooth with wet rubber spatula, and sprinkle with sunflower seeds. Cover pan with aluminum foil (you will use it as cover for baking, later) and refrigerate overnight.
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| Ready for a cold night in the fridge |
DAY 3
Remove dough from refrigerator 2 hours before baking. The bread will have risen a bit, but not much.
Preheat oven to 450ºF/230ºC.
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| The dough is puffed, but has not risen much |
Place bread (covered with foil) in oven, reduce temperature to 425ºF/220ºC, and bake for 15 minutes. Remove aluminum foil and bake for another 40 minutes (rotate180 degrees after 20 minutes, if bread browns uneven). Internal temperature should be at least 200ºF/93ºC.
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| Freshly baked Frisian Ryes |
Remove bread from pan. Mist bread with water while hot (optional - this softens the crust a bit), and let it cool on wire rack.
To avoid a gooey mess on your bread knife, be patient and wait at least for 12 hours to cut into your bread - and it will have developed its full aroma, too!
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| Even if it's hard to resist - wait at least 12 hours before slicing! |
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