A delicious loaf with a dark crust. Good knife and teeth needed
Mix 90g of dark rye flour with 50g of live jogurt and 100g of water. Leave for 24 -36 hours in a warm place (25-30 degrees C)
After this time it may bubble like a rye starter but if not don't worry.
Mix 330g of dark rye flour with 750g of boiling water. Stir to prevent too many lumps forming. Leave for 2-3 hours to cool (or up to 24 hours). This process makes the loaf very moist.
50g of activated rye starter. See how to make a Rye Starter on the Shipton site.
Mix all of the above together and leave for 12 hours.
Take the result of part 4 and add:
670g of light rye flour
20g of malt extract
2g (ground) coriander seeds
2-5g of (ground) caraway seeds
Knead well - a messy and sticky job.
Leave for 30 minutes.
Knead again, shape and place in a proving basket for 1.5 to 3 hours.
Preheat the oven to 250 degrees and bake for 15 minutes then lower the temperature to 200 for a further 70 to 80 minutes.
The loaf has a very dark crust.
Now the hardest part: leave for a least 24 hours before slicing!
Added by: Peter Smith
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers