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Scandinavian Cracked Rye Bread (2/3 rye, 1/3 white)

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.)

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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
8g salt

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

Tags: Bread Rye Sourdough

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oh this looks hopefull. spent hours yesterday struggling with my standard sourdough after adding extra cup of wholemeal dark rye to the wholemeal/ white wheat mixture. didn't realise the stickyness was the rye. think i'll leave out the salt till the 2nd mixing. was wondering if i could pour boiling water onto the cracked grains before starting on day 1 so that everything could be mixed @ once except the salt. have started adding sieved (frozen) broad beans & juice of 1/5 fresh plump red pepper. significant extra rise & much lighter/ tastier loaf. after Easter can go back to adding ground walnuts & pureed red currants. but Lent's still with us

Ms Caroline A Murray 23 March 2018


Rather a late reply! It's common when adding grain to any bread to boil it first. Here is the entry from my notebook: Cover grains with twice the weight of water – bring to the boil and simmer in a covered pan for 45 minutes. Add more water if they dry out.   Rinse grain and add to the dough.   Or, pour twice their weight in boiling water over them and leave on the side overnight.   Or, pressure cook at high pressure for one minute and allow pressure to fall naturally. Drain and add to dough mix.

Mr Kevin Sheffield 03 May 2020

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