Frisian Rye
From jo_jo_ba 12 years ago
- 2 days to make
- Serves 20
This is a 100% dough raised, dense and moist seeded rye bread reminiscent of the vacuum-packed blocks in delis. The difference with this one is that it's FRESH, it's SOFT, and you can make it all at home! It takes time and an established starter, so plan ahead - it's worth it! Read more Let "age" on the countertop for 24 hours (covered in a tea towel) and slice thinly for best flavour! See less
Ingredients
Primary Build:
- 100 g dark rye flour shopping list
- 90 g unfed sourdough starter shopping list
- 200 g warm water shopping list
Soaker:
- 100 g assorted seeds (I used a mix of hemp, poppy, pumpkin, sunflower, quinoa, amaranth, chia, sesame and flax) shopping list
- 100 g boiling water shopping list
"Sponge" Dough:
- all the "primary build" shopping list
- 100 g dark rye flour shopping list
- 100 g whole wheat bread flour shopping list
- 200 g warm water shopping list
Final Dough
- all of the sponge shopping list
- all of the soaker shopping list
- 100 g dark rye flour shopping list
- 100 g whole wheat bread flour shopping list
- 50 g warm water shopping list
- 10 g honey shopping list
How to make it
Primary Build:
- Stir together all "Primary Build" ingredients in a bowl. Cover and let stand (at room temperature) for 4-6 hours (or overnight).
Soaker:
- Combine "Soaker" mixture in a bowl, cover and let stand at room temperature 8-24 hours.
"Sponge" Dough:
- After "Primary Build" is established, mix the ingredients for the "Sponge Dough" until well combined. Cover and let stand at room temperature for 4-6 hours. If needed, place (covered) in the refrigerator overnight and let stand at room temperature 1 hour before proceeding.
Final Dough and Baking
- Finally, stir together the ingredients for the "Final Dough", adding warm water until dough has the consistency of thick muffin batter.
- Fill a well-greased 9x5" loaf pan 3/4 of the way with the dough. Cover and let proof 5-6 hours, or proof at room temperature 3 hours and refrigerate overnight. (If refrigerating dough, remove from refrigerator 3 hours before baking.)
- 40 minutes before baking, place a baking stone (if you have one) on the lowest oven rack and preheat the oven to 475 F.
- 10 minutes before baking, fill a 9" square metal pan with hot water and place on the bottom of the oven.
- Place the loaf pan on the stone and immediately turn the oven to 450 F. Bake for 15 minutes, then remove the pan of water, reduce temperature to 375 F and bake another 15 minutes (until it holds its shape when removed from the pan).
- Remove bread from the pan, transfer to a piece of parchment and slide onto the baking stone.
- Bake 24 minutes, rotating loaf every 6 minutes so that each "long" surface of the loaf touches the stone.
- The final bread should be caramelized and crisp on all sides.
- Cool on wire rack. For the first 24 hours, keep in a paper bag to prevent mould and steam development, then it can be wrapped in aluminum foil or plastic and refrigerated.
People Who Like This Dish 1
- clbacon Birmingham, AL
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