Germany · Rye + wheat
Paderborn Rye Tin Loaf
Paderborner Landbrot
A German tin loaf with a thin crust, moist crumb and gently sour flavour.
What makes this bread distinctive?
Associated with North Rhine-Westphalia, this everyday rye-forward bread develops an even, succulent crumb in a tin. Mature sourdough and the right consistency matter more than intensive kneading.
- Flour profile
- Rye + wheat
- Core technique
- Rye sourdough
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Mix the starter, water and flours into a smooth paste. Add salt and mix for another 3-4 minutes.
- 02
Cover and rest for 45 minutes. Transfer to a greased 25 cm tin with a wet spatula and smooth the surface.
- 03
Proof for 60-120 minutes until small pores appear on the surface. Timing varies with room temperature.
- 04
Bake in a preheated oven at 240°C for 10 minutes, then at 200°C for 38-42 minutes.
- 05
Turn out and cool completely on a wire rack. Wait 8-12 hours for the cleanest slices.
BAKER'S NOTES
Small details,
better results.
- Rye dough does not become smooth and elastic like wheat dough; do not add excess flour.
- Use the optional yeast if your starter is weak.
- If using a food thermometer, aim for approximately 96-98°C at the centre of the loaf.
AT THE TABLE
How to serve it
- Mature cheese and pickles
- Butter and honey
- Thin slices alongside soup