Wholewheat and Rye Loaf
Sponge
- Refresh 100g stiff white sourdough levain with 200g white bread flour and 100ml luke-warm water to make 400g of sourdough starter OR
- Mix 200g white bread flour, 100ml luke-warm water, 1.25g (1/4 tsp) instant yeast. Mix to make 300g stiff yeasted pre-ferment (biga)
Dough
- 300g sourdough starter (reserve 100g for next batch) OR 300g yeasted pre-ferment (biga)
- 600g white bread flour
- 200g wholewheat bread flour
- 200g rye bread flour
- 700ml warm water
- 7.5g instant yeast
- 20g sea salt
- 15ml (1 tbsp) vegetable oil
Pre-Ferment
Mix briefly and stand overnight or 8.-12 hours until ripe and domed.
Mixing
Mix all ingredients except starter/pre-ferment briefly and leave to rest (autolyse) for 20 mins. Then add starter/pre-ferment and mix for 8-10 minutes until smooth.
Bulk Fermentation
1.5 hours, fold once after 45 minutes.
Dividing/Shaping
Divide into two 1kg or three 650g batches, allow dough to relax for 10 minutes, then shape into loaves. Mix 3 tbsps of cracked rye with 1 tsp of caraway seeds. Dampen loaves with spray or damp cloth and roll gently to coat.
Final Proof
1-1.5 hours until light and pillowy.
Baking
Pre-heat oven to at least 220C. Slash loaves and bake for 35-40 minutes for 650g loaves or 50-60 minutes for 1kg loaves. Spray oven briefly or splash a few tbsps of water onto oven floor to create initial blast of steam. Reduce oven temp to 190C after first 10 minutes. Cover loosely with baking parchment if necessary to prevent tops burning.
Notes
A rustic bread best hearth baked on pre-heated baking stone, but tins work fine as well. Nice with strong cheese, chutneys, cold meats etc and keeps well.
Added by: Simon Miles