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.

Tasting Notes

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.

Image

Image

Image

Image

Image