1 Kg Strong White Flour
200g Light rye Flour
75g Cut malt rye grain
75g Chopped rye (for Pumpernickel)
25g fresh yeast made into a liquid with 1 teaspoon sugar, blob of milk and 250ml warm water and left for 10 mins
2 tsp salt600ml (ish) water
Preheat oven to as hot as it will go... Put an upturned baking tray on the middle shelf and a baking stone or another baking tray on the very lowest shelf while oven is heating.
Mix everything togther well apart from the salt in a big bowl and then cover and leave for 15 mins Add salt and give the dough a quick (20 seconds) mix/knead in the bowl and cover and leave for 15mins.
Give the dough another quick knead in the bowl (poke and pull) and then cover and leave for another 15minsTurn onto a lightly floured bourd and give a light knead - stretching and pulling, normally less than a minute.
Retun to bowl cover and leave for 40mins.
Turn onto bourd and strech/poke into oblong, then fold top third into middle, and bottom third up. Turn 90 degrees and do the same again. Return to bowl, cover and leave again for another 40 to 50 mins.
Divide into three and fold as stage 5 for each peice. Then place in proving basket with seam facing up. Cover and leave to prove for an hour or until doubled in size. Turn on to a peal dusted with semolina and slide onto hot baking stone or baking tray.
Bake at the hottest temp for 15 mins then lower the oven temp to 180ish for another 35 to 45min until golden brown and hollow sounding. My over will bake three loaves in one go. The loaf on the middle shelf cooks quickest and I normally move the bottom ones up for a bit of a toast at the end of the cooking time