Ingredients
Units Scale
- Part 1 of Leavain:
- 1 Tbsp. (14g) ripe (fed) Polish sourdough starter
- 1/4 cup (56.5g) bottled water
- 1/2 generous cup (56.5g) pumpernickel flour (or type 2000 rye flour if you can find it)
- ***
- Part 2 of Leavain:
- 50g pumpernickel leavain from part 1
- 200g bottled water
- 250g dark spelt flour (type 1850 if you can find it)
- ***
- For the dough:
- 2 tbsp. sunflower oil (preferred) or vegetable oil
- 2 garlic cloves, minced or crushed (crushed gives a much stronger garlic flavor)
- 200g bottled water
- 1 flat Tbsp. Kosher salt
- 1 Tbsp. honey
- 250g white spelt flour (type 650 if you can find it)
- 200g rye flour (type 720 if you can find it)
- 2 large horseradish leaves (strongly preferred) or use Wasabi leaves or mustard greens
- ***
- For optional seed garnish (not in original recipe, but used in other Polish breads and TFD likes it)
- 1 large egg white (room temperature, beaten)
- 1/2 Tbsp. caraway seeds
- 1/2 Tbsp. cumin seeds
Instructions
- For part 1:
- In a medium bowl, combine all of the ingredients, cover, and let ferment at room temperature for 8 hours, or overnight. You can save what’s left over of this starter for future bread making, but use within 3 days.
- For part 2:
- Place the ingredients in a large, non-metallic bowl and mix thoroughly with a spoon. Cover with stretch foil and leave to ferment for 8-10 hours.
- For dough:
- Heat oil in a frying pan, then remove it from the burner and put in minced garlic. Stir and set aside to cool. Garlic should not brown.
- In the bowl with part 2 of the leavain, add water, salt, honey, spelt flour and mix thoroughly. Add garlic oil (discard solids) and rye flour, mix to combine ingredients, then knead for 5-7 minutes. Cover the bowl and set aside to rise for 3-4 hours. Every hour, fold the dough by pulling each edge inwardly (in the shape of an envelope) and turning it over in a bowl ‘upside down’.
- Place the risen dough on a flour-dusted board, shortly process and divide into two equal parts. Preform each of the parts: flatten and roll them. Cover with a cloth and leave to rest for 5 minutes.
- During this time, gently rinse the horseradish leaves with water, dry and place on a baking tray lined with baking paper.
- Proceed to final forming. Flatten the dough again and roll it up – this time carefully – pushing the edges towards the inside of the roll. Place the formed loaf on a leaf, repeat with a second portion of the dough. Cover and leave to grow until the loaves double in volume, mine took 3 hours.
- Preheat the oven to 225° C without convection heating.
- Brush the risen rounds with egg white and sprinkle them with caraway and cumin seeds.
- Cut the breads with a razor and lightly moisten them with water from a flower sprayer. Put below half the oven, bake for 15 minutes. Lower the temperature to 200° C and bake for another 20 minutes. Halfway through the baking time, open the oven door for a moment to release excess steam. The leaf increases humidity in the oven, which is beneficial, but only in the first phase of baking.
- Cool the baked bread on a wire rack. After cooling down, you can remove the leaf – it removes almost completely.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 790.4 kcal
- Sugar: 14.12 g
- Sodium: 865.4 mg
- Fat: 11.65 g
- Saturated Fat: 1.6 g
- Trans Fat: 0.0 g
- Carbohydrates: 152.07 g
- Fiber: 21.92 g
- Protein: 28.84 g
- Cholesterol: 0.0 mg