“Innviertler Backofenbrot” baked in a Wood-Fired Brick Oven
A fantastic recipe brought to you by Annemarie and her son Martin Buchmayr from Franking in the Austrian Innviertel!
These delicious rye loaves are baked in a homemade brick oven. Here are some impressions from a typical baking day in Franking-
- 250g light rye flour (R960)
- 300g wheat flour (strong bread flour)
- Approx. 250g water (lukewarm)
- 250g preferment (see instructions below)
- 20g fresh yeast or 6g dry yeast
- 11g Brotgewürz (2.5 g coriander, 3g anise seeds, 3.5g caraway seeds, 2g fennel seeds) – use ground spices or whole seeds, whatever you prefer
How to bake “Innviertler Backofenbrot” –
- Combine all the ingredients and knead to form a smooth and elastic dough
- Cover with a moist kitchen towel and leave to rest until it has grown by about half
- Punch down the dough and form two loaves
- Leave to rest for another 30 minutes
- Bake for 10 minutes at 200°C and for 40 – 50 minutes at approx. 150°C
Preferment (uses separate ingredients, not included in the above list) –
- Start 4 days before baking
- Combine 100g rye flour with 150g water, add 20g fresh yeast (or 6g dry yeast) and 1 tsp of sugar to form a pulpy mixture.
- Feed the mixture with a little flour and water (approx. 50g each) on days 2 and 3.
- Don’t feed the preferment on the day before baking, just stir it and leave it to rest.
- Store any leftover preferment in the fridge (or freeze it), it can be used again for the next bake.
Thanks for your recipe!