Barley bread

Barley bread is a special type of bread made from sourdough with added yeast. It is a rye bread or mixed rye bread that is subjected to a two-stage fermentation and baking process. The block shape is created by pushing the loaves in the proving basket after they have been preheated. Then the shaped loaves of bread, which are well separated before the heat of the oven, are pushed, that is, baked close together. The dried-on side therefore remains soft. Gas flames act on the pronounced upper crust and cause a characteristic dark mottling. A glossy surface is achieved by brushing with a saline solution before the second baking section. The bread has a strong taste.

The word component "Gerster" is derived from the verb gerstern, gersteln or gesseln , which refers to the production of a distinctive bread crust in an oven fire. So there is no relation to the grain barley .

In the past, the dough pieces were pushed into directly heated ovens during the burning process for a stronger crust and thus longer shelf life and came into contact with the open flames. Today the same effect is achieved by scarfing the loaves with an open gas flame before baking. Flaming can be done with the help of a barley apparatus or a gas burner. Typical are bevel cuts on the bread surface and further longitudinal cuts on the side and bottom, which are intended to prevent the crust from tearing open.

Barley bread is a specialty in the Hanover region as well as in Bremen .

literature

Heiner Lucks: Making barley bread . In: Grain, Flour and Bread . technological magazine for cereals, flour and baked goods; Organ of the Grain Research Working Group. tape 57 , no. 1 . Deutscher Bäcker-Verlag, May 2, 2003, ISSN 0367-4177 , p. 22-24 .

Web links

Production and recipe (PDF; 73 kB) on webbaecker.de

Individual evidence

↑ ^a ^b Central Europe, Holstein. Rural bread baking . In: G. Wolf (Ed.): Encyclopaedia Cinematographica . Institute for Scientific Film, Editor, Göttingen 1971, p. 7.
↑ Gersteln , verb . In: Jacob Grimm , Wilhelm Grimm (Hrsg.): German dictionary . tape 5 : Gefoppe – Drifts - (IV, 1st section, part 2). S. Hirzel, Leipzig 1897 ( woerterbuchnetz.de ).
↑ Gesseln . In: Johann Karl Gottfried Jacobsson, Gottfried Erich Rosenthal, Otto Ludwig Hartwig: Technological Dictionary, or alphabetical explanation of all useful mechanical arts, manufactories, factories and craftsmen, as well as all related works, instruments, tools and artificial words, according to their nature and true Use . From G to L, volume 2. Verlag Nicolai, 1782, p. 73, Textarchiv - Internet Archive .
↑ Claus Schünemann: Technology of the bakery production. Gildebuchverlag, 1999, ISBN 978-3-7734-0150-2 , p. 203
^ Waldemar Ternes: Food Lexicon . Edition 4. Behr's Verlag, 2005, ISBN 978-3-89947-165-6 , p. 680.

[IWF-1] Central Europe, Holstein. Rural bread baking . In: G. Wolf (Ed.): Encyclopaedia Cinematographica . Institute for Scientific Film, Editor, Göttingen 1971, p. 7.

[2] Gersteln , verb . In: Jacob Grimm , Wilhelm Grimm (Hrsg.): German dictionary . tape 5 : Gefoppe – Drifts - (IV, 1st section, part 2). S. Hirzel, Leipzig 1897 ( woerterbuchnetz.de ).

[3] Gesseln . In: Johann Karl Gottfried Jacobsson, Gottfried Erich Rosenthal, Otto Ludwig Hartwig: Technological Dictionary, or alphabetical explanation of all useful mechanical arts, manufactories, factories and craftsmen, as well as all related works, instruments, tools and artificial words, according to their nature and true Use . From G to L, volume 2. Verlag Nicolai, 1782, p. 73, Textarchiv - Internet Archive .

[4] Claus Schünemann: Technology of the bakery production. Gildebuchverlag, 1999, ISBN 978-3-7734-0150-2 , p. 203

[5] Waldemar Ternes: Food Lexicon . Edition 4. Behr's Verlag, 2005, ISBN 978-3-89947-165-6 , p. 680.