No, I will not start complaining about the rain. I am honestly glad about the constant pouring as the hot and dry summer and autumn left nature thirsting for water. But my foodblogger heart is still grumbles a little bit about the dull light we have. It is rather bad for taking pictures. But that’s what high Iso and the golden side of my reflector is for, isn’t it?

And when it’s raining cats and dogs it is the perfect weather for baking bread. And so I spent the last sunday with baking another regional bread. The Kassler Bread (or short Kassler) stems – as its name suggest – from the city Kassel, but is nowadays baked often in the Rhineland, too. It contains about 30% Rye and 70% Wheat flour and it’s a kind of bread I call lovingly “everyday bread”. It is flavourful and goes well with every kind of topping: from honey to cheese, everything fits with this kind of bread.

Kassler Brot

yields 2 Breads

Sourdough

• 200g rye flour Type 1150
• 200g Water
• 20g sourdough

Autolysis

• 500g Flour Type 550
• 200g whole wheat flour
• 450g Water (42°C)

Dough

• Sourdough
• Autolysis
• 100g rye flour Type 1150
• 20g Salt
• 10g fresh yeast

In the evening mix water, flour and starter for the sourdough and ferment for about 13 –16 hours at 25°C.

Mix all ingredients for the autolysis and let it rest for 1 hour.

For the dough, add all ingredients and knead 3 min at slow and 7 min at fast speed

Ferment for 90 min.

Form in two oval breads and place in  proofing basket seam side up.

Proof for about 75 min.

In the meantime heat the baking stone at 250°C.

Brush the breads with water, slash it three times and place it in the oven. Bake at 250°C with steam. Remove the steam after 10 min and reduce the temperaure to 180°C. Bake for another 45 min. Brush with water again immediately after taking the bread from the oven.