Ginger-Plum Bread Zwetschgen-Ingwer Brot (Germany)
Rye January continues
Today's bake: Ginger-Plum Bread Zwetschgen-Ingwer Brot (Germany)
The Rye Baker by Stanley Ginsberg
This bread is made from a majority of Organic Rye-80% Extract (~medium rye flour), some Organic Heirloom Turkey Red Wheat-Cracked and a bit of whole rye which is in the culture.
There are in addition some prunes (Dried/Pitted), grated ginger, and chopped almonds as add-ins that provide a nice flavor and texture to this bread.
I'm using a large pullman pan (15-3/4" x 4" x 4").
This is my 1st attempt making this bread.
Changes/Recommendations - When I make this bread again I will use dehydrated prunes, the ones I used were to soft and broke down a little bit when I was mixing. Also I'll reduce the amount of rye flour by 30% in the toppings. I had an excess after rolling the loaf in the toppings and added it on the top after placing the dough in the pan which was to much.
Crumb - Sour/Dairy with notes of plain yogurt, a blend of the prune and ginger make for nice tangy/fresh fruit notes.
Crust - Roasted - tasting of a dark deer and almond.
Grain Character - Moderate - like cooked oatmeal.
Day 1 flavor was nice but a little muted, day 2 the flavors really had time to mature and became more pronounced. This is a really nice bread which I will be making again.
Recipe and Process are below for those that are interested.
I was turned onto it by some other members here. They all recommended increasing the ginger and prunes, and I second that suggestion. I do 3x the ginger (but I love ginger) and 1.5x the prunes.
The cracked top and tall profile of your loaf are very attractive.
Delicious. Prune, ginger and almond - can't go wrong with wonderful flavour affinities.
I'm really enjoying this bread.
That a beautiful rustic loaf Tony. The flavour of ginger and prunes together must be delicious, I certainly had plum ginger so can imagine that prune ginger would be as good.
I'm liking it.