Austria GP 2020: Rye Bread and Toppings
F1 is back!
What a crazy world we live in. There is just so much we are all experiencing at this time. I can honestly say though, that I am happy F1 is back and there is something to celebrate! I am proud to see that they are taking on social issues in a way that brings the conversation, and with it, potential for change to the forefront. Also, the Mercedes livery in black is on point. We are also really enjoying the creative integration of the rainbows into all the different teams and liveries, We Race As One :)
It is great to be back to cooking as well! Every year Austria surprises me with another delicious recipe. This year I am on a baking kick, so this rye bread recipe caught my eye. The spread and egg salad toppings were just to find something to eat on the bread, but the liptaur spread turned out to be the star of the show!
Hope you like tangy, spicy, and flavorful! This spread hits all the marks. Below you will find recipes for Rye Bread, Egg Salad, Liptaur Spread, Pickled Red Onions, and Quark!
Quarantine cooking has resulted in many many loaves of bread. I’ve made most of the loaves in Ken Forkish’s Flour, Water, Salt, Yeast. I finally gave in and created my own sourdough starter. I baked my #1 goal loaf which was the Walnut Levain bread from the aforementioned book, and it was everything I dreamed it would be. I’ve also made banana bread, zucchini bread, and sourdough in a loaf tin. Whew!
This week it was rye’s turn to be the main ingredient. This recipe is an amalgamation of a few recipes I found online, and is dense, chewy, and aromatic, in all the best ways.
Rye Bread
Adapted from Strudel & Schnitzel and The Bread She Bakes
Makes 1 round loaf
For the starter/ pre-ferment:
60 g leaven/fermenting agent (sourdough starter)
250 g water (luke-warm, 80-85°F)
200 g whole rye flour
For the main dough:
400 g whole rye flour
200 g whole wheat flour
1 1/2 tsp salt
1 tbsp caraway (whole)
½ tbsp coriander (whole)
½ tsp aniseed (whole)
½ tsp fennel (whole)
¼ tsp cardamom (ground)
375 g water (luke-warm, 80-85°F)
flour (for dusting worktop)
1. Dissolve the leaven in the luke-warm water and stir in the whole rye flour. Cover and leave to ferment at room temperature for approx. 12 hours/ overnight.
2. In the bowl of a stand mixer with a dough hook attachment, mix the whole rye and whole wheat flour with the salt and spices. Make a hollow in the center of the flour mixture and add the starter dough to this. Mix everything together until just combined. Knead thoroughly while adding the 375g of luke-warm water in a steady stream. I recommend kneading by mixer at second speed, using the dough hook, – for at least 15 minutes – this will help produce gluten and create a firm but still slightly sticky dough.
3. Lightly flour a large bowl or mixing bucket. Using well floured hands, remove the dough from the mixer bowl and form into a ball. Place the dough ball into the lightly floured bowl, sprinkle the top of the dough with a little flour, cover and leave to stand in a warm place for 2 hours. Once the dough has increased in size by about half to almost doubled (depending on the warmth of the room) and small cracks appear on the surface, knead again on a floured surface.
4. Prepare a proving basket by lightly dusting it with flour. If you don’t have a bread proving basket, you can use a bowl lined with a kitchen towel that has been well floured. This will help support the shape of the dough and prevent it from spreading too much while in its final prove.
5. On a floured surface, form the dough into a semi-tight ball and place into the prepared basket or bowl.
6. Cover the dough surface lightly with flour. Leave to rest for another 1-2 hours for the bread’s final prove (if your kitchen is warmer this may take less time, if it is cool leave for the full 2 hours).
7. About 20-30 minutes before you are ready to bake, preheat the oven to 500°F with a baking dome in the oven (I used a cast iron pizza “stone” and an inverted dutch oven. If you don’t have a baking dome, or dutch oven with flat handles that can be inverted, you can bake directly on the cast iron or a baking tray, just cover the loaf with a tent of aluminum foil).
8. One the oven and dome have heated for at least 20 minutes, line the baking tray with baking parchment and turn out the loaf from the proving basket onto parchment on the hot baking tray.
9. Score the dough with a bread scoring knife if you prefer a design, or leave as it and it will naturally crack open at the top. Cover with the baking dome if using.
10. Place in the oven and bake for 10 minutes at 500°F, then lower the temperature and bake for another 40-50 minutes at 375°F.
11. Cool on a wire rack. Wait until the next day to cut and eat the bread.
Austrian Egg Salad
From Strudel & Schnitzel
6 eggs, hard-boiled, chopped
1 small white onion, finely chopped
4 gherkins or small dill pickles, finely chopped
1 Tbsp capers, finely chopped
½ cup quark or thick greek yogurt (see below for quark recipe)
2 tbsp mayonnaise
½ Tbsp lemon juice
1 Tbsp Dijon or other prepared mustard
salt & freshly ground pepper, to taste
chives, finely chopped, for serving
1. Mix all the ingredients except the chives until just combined.
2. Season to taste with additional salt, pepper, or lemon juice.
3. Serve on rye toast, sprinkled with chopped chives.
Liptaur with Pickled Onions
Adapted from Bon Appetit
1/4 small garlic clove, pressed
1/4 teaspoon coarse kosher salt
6 Tbsp butter, room temperature
1/2 cup (4 ounces) quark or Greek yogurt
1 tablespoon finely chopped dill pickles
1 tablespoon chopped fresh chives
½ tablespoon grated or finely chopped onion
½ tablespoon sweet paprika
1 teaspoon (or more) white wine vinegar
¼ teaspoon Hungarian hot paprika
For serving:
Lightly toasted sliced rye bread
Pickled Red Onions (see recipe below)
1. Mash garlic and 1/2 teaspoon coarse salt in mortar with pestle or in small bowl with back of spoon until paste forms (this may not seem like a lot of garlic, but as it is raw, the flavor comes through strongly).
2. Using electric mixer, beat butter in medium bowl until smooth and creamy. Add garlic paste, quark, and all remaining ingredients; fold to combine (do not continue to mix with mixer as it may cause the mix to separate). Season to taste with salt and more vinegar, if desired.
3. Cover and chill to let flavors combine. Let stand at room temperature 1 hour, then stir before using.
4. Serve with rye toast and drained pickled red onions.
Pickled Red Onions
¼ cup white or apple cider vinegar
½ Tbsp sugar
¾ tsps kosher salt
½ red onion, thinly sliced
1. Whisk first 3 ingredients in a small bowl until sugar and salt dissolve.
2. Place onion in a jar or bowl with a lid; pour vinegar mixture over. If it does not cover you can add 1-2 tablespoons water to cover.
3. Let sit at room temperature for 1 hour or refrigerate until ready to use.
*Can be made 1-2 weeks ahead. Drain onions before using.
Quark
*Takes 2 days to make, but is easy!!
From Splendid Table
2 cups whole milk
1/2 cup cultured buttermilk
1. In a stainless steel, heavy-bottomed saucepan, bring the milk to a simmer over medium heat. Remove from heat and set aside until the milk is cooled. Whisk in the buttermilk.
2. Transfer the mixture to a glass container, and set aside at room temperature until the mixture is thickened, with a consistency similar to yogurt, 8-12 hours or overnight.
3. Transfer the mixture to a cheesecloth-lined strainer set over a bowl. Refrigerate overnight to drain the whey from the cheese; the whey should be clear, not cloudy, as it is drained.
4. Store in a clean glass container. Refrigerate up to four days.