A moist, dense long lasting rye bread, using a rye sourdough.
Preparation time: 5-6 hours, including resting time
Baking time: 50 minutes
1. Rye starter is produced by blending flour, water and rye mother (please see here for “How to Create a Mother Dough”). Cover and allow to rest in a sealed plastic tub for 6-12 hours.
2. Mix the flour and salt in a mixing bowl. Make a well in the centre and pour in the water and starter. Using a mixer it will take 5 minutes on the first setting. At this stage the dough will feel very sticky.
3. Place in a plastic tub and leave to rest for 1 hour. Scale into 3 x 800g pieces for large bread tin loaves.
4. Gently shape into well-oiled loaf tins and smooth the tops with well-floured hands. Flour the tops with approximately 1/2cm thick layer of rye flour.
5. Rest again for 4-5 hours in a plastic tub. Rye is a very dense loaf – it will crack and will only prove to about 50% more of its original height.
6. Place an oven proof dish on the floor of the oven containing a handful of ice cubes or water (if your oven has a steam setting then use this). Pre-heat the oven at 230°C then bake for approximately 25 minutes. Reduce the temperature to 220°C and bake for a further 25 minutes.
7. Turn out onto a wire rack for 4-6 hours to set the loaf interior before slicing.
Recipe Tip: this recipe can also be made with the addition of 75g seeds during mixing then add 25g for the top. In the rye bread pictured here, we added: pumpkin, golden linseed, sunflower and Polish hulled millet seeds (we chose these as they all have a lighter colour so can be seen in the dark rye bread).
Serving suggestion: rye bread topped with your favourite sandwich topping is a tasty and healthy lunch - especially smoked salmon and avocado!