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
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.