A fabulously easy, no kneed loaf using dark rye flour and cracked rye pieces - based on a recipe by Trine Hahnemann. (NB: this loaf also uses white flour to lighten the texture slightly.)
To make this bread you will need around 60-80g of active rye sourdough starter at approx. 100% hydration = 50% flour to 50% water. (You can find details of how to make this elsewhere on this website.)
The ingredient measurements shown here are to make a 3 litre loaf and the picture shows my loaf which was baked in a Pullman tin 30x10x10cm.For a single tin loaf just use half the volumes shown.
I suggest even for a smaller loaf you still use the 60-80g of starter as you will remove the same amount to save as your next starter on day two right before you put the mix into the bread tin.
NB. I keep my cracked rye sour starter in an airtight container in the fridge for a couple of weeks before using it to make the new loaf; just scrape off any 'skin', and the rest is fine to use.
60-80g rye sourdough starter
750g lukewarm water
500g stoneground dark rye flour
250g strong white flour
Dissolve the sourdough rye starter in lukewarm water in a large bowl. Mix the stoneground dark rye, white flours and salt thoroughly in a large bowl (it needs to be large enough for you to add a further 750g or ingredients on day 2) and cover with a tea towel or shower cap and leave to rise for a minimum of 12 or maximum of 24 hours. It is ready when you can clearly see bubbles inside the mix and it is trying to escape from the bowl.
500g cracked whole rye
250ml cold water
a little flavourless oil, for the tin
Add the 500G of cracked rye along with 250g of cold water to the mix and stir thoroughly until smooth. Take out 3 tablespoons of the mix (approx. 60-80g) and pour the remaining very sloppy mix into a well-oiled baking tin. Cover the tin with a shower cap or tea towel and leave to rise for 4-6 hours. It is ready to bake when the mix has almost reached the top of the tin. It will be slow, so just be patient. 1/2hr before you are ready to bake pre-heat the oven to 180 degrees.
Add the lid to your baking tin if you wish, put your loaf into the the middle of the oven and bake for 1hr and 45 minutes. Remove the loaf from the tin and check it is fully baked by tapping the base. If it sounds hollow, it’s done. If not, put the loaf onto a wire rack and bake for another 5 or so minutes on its side.
Added by: 2ncook
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.