All lovingly homemade: Brennsuppe with porcini mushrooms and Schüttelbrot (crispbread)
gg Rye flour (Type 1150)
Ingredients · Servings 4
- 20 g fresh yeast
- 375 g rye flour
- 250 g flour
- 12 g salt
- 1.5 The Brotgewürz
- 1 bunch of chives
- 150 ml sunflower oil
- 500 g porcini mushroom
- 2 shallots
- 4 tablespoons olive oil
- Salt
- Pfeffer
- 2 tablespoons buckwheat
- 1 tbsp Caraway seeds
- 80 g Butter
- 80 g flour
- 1 liter of organic vegetable broth
- 2 Lorbeerblatt
- Salt
- Pfeffer
- Nutmeg
- Ten-day
Method · 1 h 20 min
- To make the Schüttelbrot (crispbread), prepare a pre-ferment. Dissolve the yeast in 125 ml of warm water. Add 125 g of rye flour, stir, and let it rest, covered, for about 2 hours.
- For the garnish, wash the chives and cut them into fine rolls. Blend them with sunflower oil in a tall container using an immersion blender for about 2 minutes. Pour the chive oil into a saucepan and bring it briefly to a boil. Immediately pour the oil through a fine sieve into a sterilized container and allow it to cool completely.
- Knead the pre-ferment with the remaining rye flour (250 g), wheat flour, 420 ml cold water, salt, and bread spices in a food processor for about 2 minutes. Cover the dough and let it rest for 1 hour.
- Divide the dough into 6 equal pieces. Shape these into 3–4 cm rounds, place them on a floured cloth, and let them rest for about 15 more minutes. Place the rounds on a floured pizza pan or round board. Then, using a shaking, circular motion, shape them into round, flattened flats. Place the flats on a baking sheet lined with parchment paper and bake in a preheated oven at 220°C (fan-assisted baking is not recommended) on the second rack from the bottom for about 22 minutes.
- For the buckwheat soup, toast the buckwheat and caraway seeds in a dry pan over medium heat for about 1 minute. Transfer to a plate and set aside. Melt the butter in a pot. Add the flour, stir quickly, and toast over medium heat until lightly golden. Pour in the stock and bring to a boil. Add the bay leaves and simmer uncovered over low to medium heat for about 10 minutes, stirring occasionally. Season with salt, pepper, freshly grated nutmeg, and caraway seeds.
- Meanwhile, clean the mushrooms and cut them into walnut-sized pieces. Finely dice the shallots. Heat olive oil in a pan and sauté the mushrooms over medium-high heat for about 4 minutes. Add the shallots and sauté for another 2 minutes. Season generously with salt and pepper.
- Arrange the soup in preheated deep plates. Distribute the mushrooms and buckwheat-caraway mixture over the top. Drizzle with chive oil and serve with the crispbread. Store any remaining crispbread in an airtight, dry place.
Shallots (60 g)
Caraway seeds (ground)
Also included: sterilized container, 200 ml capacity.
