Honey and salt bread

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Honey-salt bread is bread that is baked without adding sourdough , yeast or other raising agents . The leavening is based on the honey-salt method comprising the spontaneous fermentation using naturally in honey occurring wild yeast exploited. The origin of this type of bread is unknown; today it became popular in connection with Rudolf Steiner's anthroposophy .

The production is demanding, since the composition and amount of yeast in the dough during spontaneous fermentation is uncertain and usually small. If you put honey in a dough and give it enough time to develop, you can achieve a corresponding loosening and very mild acidification. The salt is added to control the process.

Even if the dough is kept for a long time , the loosening is significantly weaker than in the usual bread-making process that uses yeast; but the bread is sufficiently loosened. Today the procedure is carried out in different processes. In the original recipe of the presumably developer of the bread, the Stuttgart baker Paul Burkhardt, it is only done by kneading the ingredients flour, honey, salt, water and cooking oil in one step for one hour. After the subsequent processing into loafs, the dough ferments for between 15 and 24 hours at a high temperature before being baked in a stone or wood oven. The baking process can sometimes take up to five hours. In other recipes described, it has three so-called stages. At each stage, 2% salt and 3% honey are added to the amount of rye flour. The dough yield there is 233, which means that there are 1.33 liters of water for every kilogram of rye flour in each step. For the main dough, all of the rye flour that is present in the stages is added. So with three kilograms in the three stages, three kilograms in the main dough. There is also 1.5 percent salt and another 0.5 liters of water. The finished bread takes longer to rise than conventional bread; The baking time is also extended by about twice the time due to the lower loosening. Honey-salt bread is often characterized by a long shelf life.

Web links

Individual evidence

  1. ↑ WebBaecker, Without yeast: Baking according to the honey-salt principle. See Section 03 , accessed December 24, 2017 .
  2. ↑ Das Honig-Salz-Bread, Allgemeine Bäcker-Zeitung edition 2006/3. Retrieved December 22, 2009 .
  3. ↑ Honey-salt process , baeckersuepke.worldpress.com, accessed on December 24, 2017