What are the ingredients in kommissbrot?

Kommissbrot, a traditional German army bread, typically contains the following ingredients: Rye flour (usually around 70%), Wheat flour (usually around 30%), Water, Salt, Sourdough starter or yeast. Some variations may include additional ingredients such as caraway seeds, fennel seeds, or coriander for added flavor. The high rye content gives kommissbrot its dense texture and distinct taste.

How to make fermented dough?

To make fermented dough, follow these steps: - Mix flour, water, and a starter culture (such as sourdough starter or yeast). - Allow the mixture to ferment at room temperature for several hours or overnight. - Add additional flour, water, and salt to the fermented mixture. - Knead the dough until it becomes smooth and elastic. - Let the dough rise until doubled in size, then shape and bake as desired.

How to Make Kommissbrot (German Rye Bread)

Ingredients

Scale

500 grams rye flour
150 grams mature sourdough starter
350 milliliters lukewarm water
10 grams salt

Tools

Large Mixing Bowl
Oven (Alternatively, a Dutch oven or cast-iron skillet)
Rectangular Bread Pan (or any bread pan you have)

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Instructions

Ensure your sourdough starter is active. Feed it with equal parts rye flour and water, let it sit at room temperature for 8-12 hours until bubbly and doubled.
In a large bowl, mix the rye flour and salt. Make a well in the center, add water and sourdough starter.
Mix using a wooden spoon or hands until a rough dough forms.
Transfer the dough to a lightly floured surface. Knead for 5-8 minutes until smooth but slightly sticky.
Adjust with extra flour or water as needed for a firm, slightly sticky dough.
Place the kneaded dough back in the bowl, cover with a damp towel.
Let it rise in a warm place for 1-2 hours or until nearly doubled in size.
Flour your surface, divide the dough into two equal parts.
Shape each into a tight, oval loaf by folding and tucking the edges under.
Place each loaf in a floured proofing basket or a bowl lined with a floured towel.
Cover the loaves and let them rise for another 1-2 hours, or until puffy and almost doubled.
Test readiness by gently poking the dough – it should leave a small indentation.
Preheat your oven to 450°F (230°C). If using a baking stone, place it in the oven to heat.
Transfer the loaves onto a cornmeal-dusted peel or the back of a baking sheet.
Slide onto the hot stone or a baking sheet and bake for 35-45 minutes until deep golden-brown and hollow-sounding when tapped.
Transfer the baked loaves to a wire rack to cool completely before slicing.

Notes

If rye flour is unavailable, use a mixture of 250 grams whole wheat flour and 250 grams all-purpose flour for a different texture and taste.
Serve with butter, cured meats, strong cheeses, or sweet spreads like honey or jam.
Store in a cool, dry place in a kitchen towel or wax paper for up to 3 days, or freeze for up to 3 months.
Ensure your starter is bubbly and active for the best flavor.
Keep your rising dough in a warm, draft-free area for consistent fermentation.
For a crispier crust, place a metal pan with hot water on the bottom rack of the oven during baking.

Author: Natasha Krajnc
Prep Time: 24 hours (including starter feeding and fermentation)
Cook Time: 35-45 minutes
Category: bread
Cuisine: German