- 2 cups of rye flour
- 1 cup of all-purpose flour
- 2 teaspoons of instant yeast
- 1 ¼ cups of warm water
- 2 tablespoons of molasses
- 2 tablespoons of vegetable oil
- 1 teaspoon of salt
- 8 ounces of smoked salmon
- Fresh dill, for garnish
- Lemon wedges, for serving
1. Activate the yeast: In a small bowl, combine the warm water, yeast, and molasses. Stir gently until the yeast dissolves. Let the mixture sit for around 5 minutes or until it becomes frothy.
2. Mix the flours: In a large bowl, whisk together the rye flour, all-purpose flour, and salt until well combined and aerated.
3. Incorporate the wet ingredients: Make a well in the center of the flour mixture and pour in the yeast mixture and vegetable oil. Gradually incorporate the wet ingredients into the dry ones, stirring with a wooden spoon until a sticky dough forms.
4. Knead the dough: Once the mixture becomes too difficult to stir, transfer it to a floured surface and knead for around 8-10 minutes until you have a smooth and elastic dough.
5. Rise, little bread, rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for approximately 1 to 1 ½ hours or until it doubles in size.
6. Shape and reshape: After the dough has risen, remove it from the bowl and punch it down to release any air bubbles. Shape it into a round or oval loaf and place it on a baking sheet that has been lined with parchment paper. Cover the loaf with a towel and let it rest for another 30 minutes.
7. Preheat and bake: Meanwhile, preheat your oven to 400°F (200°C). Once the dough has rested, uncover it and slash the top a few times with a sharp knife to allow it to expand during baking. Bake in the preheated oven for approximately 30-35 minutes, or until the loaf sounds hollow when tapped on the bottom.
8. Cool and assemble: Remove the beautifully golden brown loaf from the oven and let it cool completely on a wire rack. Once cooled, slice the bread into generous pieces and lightly toast them.
9. Time for the salmon: Lay a few slices of smoked salmon on each piece of bread. Garnish with fresh dill and serve with lemon wedges on the side to enhance the flavor.
Tips and Variations:
- For a twist on the traditional, try adding a spread of cream cheese, a sprinkle of capers, or a few slices of red onion alongside the smoked salmon.
- Experiment with different types of smoked salmon for flavor variations. Opt for a classic, subtly smoked salmon or go for a more robust, intensely smoky variety.
- Feel free to incorporate caraway seeds into the dough for an authentic German touch and added depth of flavor.
The German Rye Bread with Smoked Salmon offers a harmonious marriage of textures and flavors, combining the earthy, robust nature of rye bread with the delicate, smoky allure of the salmon. So, the next time you want to transport your taste buds to the streets of Hamburg or simply indulge in a culinary delight that honors German tradition, give this recipe a try. It’s a slice of heritage that is bound to make a memorable impression on your palate.