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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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This is a 100% dough raised, dense and moist seeded rye bread reminiscent of the vacuum-packed blocks in delis. The difference with this one is that it's FRESH, it's SOFT, and you can make it all at home! It takes time and an established starter, so plan ahead - it's worth it! Read more ! Let age on the countertop for 24 hours (covered in a tea towel) and slice thinly for best flavour! Ingredients:
primary build |
100 g dark rye flour |
90 g unfed sourdough starter |
200 g warm water |
soaker |
100 g assorted seeds (i used a mix of hemp, poppy, pumpkin, sunflower, quinoa, amaranth, chia, sesame and flax) |
100 g boiling water |
sponge dough |
all the primary build |
100 g dark rye flour |
100 g whole wheat bread flour |
200 g warm water |
final dough |
all of the sponge |
all of the soaker |
100 g dark rye flour |
100 g whole wheat bread flour |
50 g warm water |
10 g honey |
Directions:
1. Primary Build:
2. Stir together all Primary Build ingredients in a bowl. Cover and let stand (at room temperature) for 4-6 hours (or overnight).
3. Soaker:
4. Combine Soaker mixture in a bowl, cover and let stand at room temperature 8-24 hours.
5. Sponge Dough:
6. After Primary Build is established, mix the ingredients for the Sponge Dough until well combined. Cover and let stand at room temperature for 4-6 hours. If needed, place (covered) in the refrigerator overnight and let stand at room temperature 1 hour before proceeding.
7. Final Dough and Baking
8. Finally, stir together the ingredients for the Final Dough , adding warm water until dough has the consistency of thick muffin batter.
9. Fill a well-greased 9x5 loaf pan 3/4 of the way with the dough. Cover and let proof 5-6 hours, or proof at room temperature 3 hours and refrigerate overnight. (If refrigerating dough, remove from refrigerator 3 hours before baking.)
10. 40 minutes before baking, place a baking stone (if you have one) on the lowest oven rack and preheat the oven to 475 F.
11. 10 minutes before baking, fill a 9 square metal pan with hot water and place on the bottom of the oven.
12. Place the loaf pan on the stone and immediately turn the oven to 450 F. Bake for 15 minutes, then remove the pan of water, reduce temperature to 375 F and bake another 15 minutes (until it holds its shape when removed from the pan).
13. Remove bread from the pan, transfer to a piece of parchment and slide onto the baking stone.
14. Bake 24 minutes, rotating loaf every 6 minutes so that each long surface of the loaf touches the stone.
15. The final bread should be caramelized and crisp on all sides.
16. Cool on wire rack. For the first 24 hours, keep in a paper bag to prevent mould and steam development, then it can be wrapped in aluminum foil or plastic and refrigerated.
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