Breads
Miertchen
Ingredients
- 300g (2 1/2 cups) Rye flour
- 300g (2 1/2 cups) Strong white flour
- 400ml (1 3/4 cups) Warm water
- 10g (1 1/4 tbsp) Dried yeast
- 1 tbsp (8g) Salt
- 1 tbsp (8g) Caraway seeds
- 1 tsp (4g) Sugar
Method
- Dissolve the yeast and sugar in the warm water and leave for 10 minutes until foamy.
- Combine the rye flour, white flour, salt, and caraway seeds, then mix in the yeast liquid to form a dough.
- Knead for 8-10 minutes until smooth and elastic.
- Shape into two loaves, place in tins or on a tray, cover, and prove for about an hour until visibly risen.
- Preheat the oven to 220°C (425°F) and bake for 35-40 minutes until deeply golden and hollow-sounding when tapped.
- Cool completely on a wire rack before slicing.
Introduction: A mixed rye-and-wheat loaf like this reflects Luxembourg's position between France's white-bread baking tradition and Germany's darker rye loaves, and remains a common everyday bread across the country's bakeries.
Cultural Background: A mixed rye-and-wheat loaf like this reflects Luxembourg's position between France's white-bread baking tradition and Germany's darker rye loaves, and remains a common everyday bread across the country's bakeries.
Tips: Slash the top of each loaf just before baking to help it expand evenly in the oven rather than splitting unpredictably.
Variations: Add a spoonful of honey to the dough for a slightly sweeter crumb, a common regional touch.
Nutrition: Approx. 150 kcal, 5g protein, 1g fat, 30g carbohydrates per slice.
FAQs:
Q: How is this different from a pure rye loaf?
A: The blend of rye and wheat flour gives a lighter crumb and easier rise than a 100% rye bread, while keeping some of rye's characteristic flavour.
Q: How should it be stored?
A: Wrapped in a cloth or paper bag at room temperature, it keeps well for several days; slice and freeze extra loaves for longer storage.
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