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Rye Bread with Cracked Rye

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Ingredients
(makes 1 loaf)

Day 1
200g rye sourdough starter (use buttermilk instead of water)
375ml lukewarm water
6g salt
250g stoneground rye flour
125g strong white flour

Day2
150g cracked whole rye
125ml cold water
butter or oil for the tin

Method

Day1
In a large bowl dissolve the sourdough starter in the water. Then, stir in the flours and salt with a wooden spoon or in a food processor, until well mixed. Cover the bowl with a tea towel and leave at room temperature for 12-24 hours.


Day 2
Add the cracked rye and the water to the mixture and stir with a wooden spoon until smooth. It is a runny dough and it cannot be kneaded by hand.

Slightly oil or butter a loaf tin (I use 9''x5''x4.5''). Pour in the dough, cover with a tea towel and leave to rise in a warm place until the dough has almost reached the top of the tin (usually 3-6 hours).

When you're ready to bake, preheat the oven to 180°C /gas mark 4. Bake for 65-75 minutes. Leave to cool on a wire rack. This lovely bread might be difficult to cut when freshly baked so it is better eaten the day after baking.

Added by: Monika Waszkiewicz


Tags: Bread Rye

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Hi haven't even ordered the cracked rye or pullman tin yet. but looking forward making your loaf. have been playing with sourdough occasionally, & finally developed a reasonable, well risen wholemeal (with addition of ground walnuts & unsweetened redcurrant puree) but believe the rye would have a better GI index & overall better for my weary gut! just one query; nowadays keep back some sourdough & feed it as great a variety of flours as can get my hands on. but previously used to scoop out some from the dough before placing in banneton. then realised that it had salt in so decided to stop. it didn't seem to make much difference which surprises me since so many articles say it's the salt which helps to develop the gluten. perhaps with rye that isn't really relevant, though worried it would prevent autolosys. regards

Ms Caroline A Murray 28 February 2018

Reply
Beautiful loaf

Just finished my first one, it’s a lovely recipe thank you! I look forward to it getting better with time , I’ll keep a bit of each loaf to re feed for the next! :)

Mrs. Brynna Campbell 27 November 2017

Reply
Cracked rye

Hello. Do you soak or cook the cracked rye first? Is your 150g of cracked rye just as is before soaking or cooking?

Mrs. Brynna Campbell 22 November 2017

Reply
RE: Cracked rye

Hi, In this recipe I don't soak or cook cracked rye. On day 2 I just add 150g dry rye from the packet. The grains become softer while the bread rises and then is baked. This bread is definitely not light and fluffy but quite dense, it's delicious though.

mrs Monika Waszkiewicz 22 November 2017

RE: Cracked rye

Great , that’s fine I like a dense rye . Also what ratios do you use to feed your starter with kefir ? My first time feeding my starter with my kefir , do I also mix with water aslwell? Thanks !

Mrs. Brynna Campbell 23 November 2017

RE: Cracked rye

Hi, I always use buttermilk in this starter, I haven't used kefir but I believe kefir should be fine as well. I usually add 2 heaped spoons of rye flour and a similar amount of buttermilk, just to receive a batter-like consistency (add more flour or kefir if needed). And do not add water to this starter. When your bread mixture is ready to be poured into a tin, you can scoop 3 heaped table spoons of the dough and put into a clean, sealed container, this will keep in the fridge for up to 3 weeks. When you want to bake this bread again, just use the dough from the fridge instead of 200g fresh starter. The more you bake this bread and use 3 spoons of dough from the fridge, the stronger it gets. I hope it helps.

mrs Monika Waszkiewicz 23 November 2017


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