On a recent visit to my local Polish shop I came across packets of dried sour dough.
I had never seen these before and bought a couple to try them out.
There was a recipe printed on the back of the packet and this is what I used.
- I have noticed many Dr. Oetker products in Poland and in England.
- I thought the company name was made up but have found this is not so.
- Doctor August Oetker was a German chemist and was one of the people who invented baking powder.
- He started a company in 1891 and the first product sold was Bakin, which was a measured amount of baking powder to be added to 500g of plain flour when making a cake.
- His family still run what is now a multi-national company.
- 150g rye flour
- 350g strong flour
- 1 teaspoon of granulated sugar
- 1½ teaspoon salt
- 1 packet of dried sourdough
- 1 tablespoon of dried yeast
- 400ml of lukewarm water (approx)
- 2 tablespoons of sunflower oil
- 2 tablespoons of seeds eg – sesame, linseed, caraway
- 1 teaspoon of sesame or caraway seed
- 1 teaspoon of plain flour
- 1 teaspoon of water
- In a large bowl mix the rye flour, strong flour, sugar, dried sour dough and the yeast.
- Slowly add the water to get a soft dough that you can knead.
- Knead dough for 10 minutes, set a timer.
- Cover the dough – a shower cap is good – and leave in a warm place to rise.
- This could be for an hour or more.
- Line a long Continental style loaf tin – approx 10 by 30cm.
- Use a single sheet and push the paper into the corners.
- Add the oil and seeds to the risen dough and mix well in.
- Knead to a smooth dough for 10 minutes.
- Push the dough into the tin and smooth flat.
- Brush the top with water, seeds and flour.
- Cut slashes with a knife in the top.
- Cover and leave for an hour or more to rise.
- Pre-heat the oven to GM7 – 220°C.
- Bake for 15 minutes.
- Lower the temperature to GM5 – 190°C.
- Bake for 30 minutes.
- Leave to cool in the tin.