Finally I arrived in South Africa and managed the first days in the Black Forest Bakery in Johannesburg. The Bakery is well known for its rye and sourdough bread. And actually the Kommissbrot was the first bread which caught my eye.
Kommiss means Military and Kommissbrot / Kommissbread is a very simple but longlasting bread. This is the reason why Kommissbread was perfect for the military supply. Since the first world war the bread usually is made from whole-grain flour, 80% rye, 20% wheat and sourdough.
Sourdough
- 145 g whole-grain rye flour
- 145 g water
- 20 g souerdough starter
Main dough
- sourdough
- 215 g whole-grain rye flour
- 70 g wheat flour (Type 1050)
- 190 g water
- 9 g salt
Mix all sourdough ingredients and let the mixture rest for 16 – 20 hours at room temperature. Put all ingredients in a bowl and mix them well with a spoon. Let the dough rest for 30 minutes, then knead the dough with your hands. Shape the dough to a long, thick roll and put it into the greased bread tin. Let the dough rest again for 2 – 2,5 hours at a warm place.
Preheat the oven to 250° C. Brush the bread with water and bake it for 30 minutes.
It looks fantastic, Nele!
Thank you.