In my goody box from Anne at the Felin Ganol Mill was some wholemeal rye flour and chopped rye berries. Along with some sunflower seeds, these are just what you need to make this delicious, hearty & earthy bread.
The bread is easy to make as long as you do not expect the same feel and process as making bread with wheat flour. Rye doesn’t have the same gluten development as wheat, so you don’t get a big rise. The dough starts, and remains, sticky and so you have to handle it sparingly with wet hands.
It’s also best to ‘age’ the bread once it’s made for 24 hours or more so that the crumb can develop the proper characteristics.
If you would like to make this bread, read on…
Rye Vollkornbrot sourdough bread recipe
You can use any baking tin for this. The bread isn’t going to rise very much, so you don’t need a deep one. I used a 3cm deep and 20cm square tin.
140g rye chops
140g water, just off boiling
380g active rye sourdough starter
80g warm water
120g organic wholemeal rye flour
15 g salt
25g sunflower seeds, lightly roasted in a dry pan
A little extra rye flour for dusting your loaf tin
The night before you bake pour the hot water over the chops and mix together with a fork. Cover and leave at room temperature.
The next day, put the starter and water in a bowl and mix together. Add the remaining ingredients and mix well until everything is wet, well coated and with no lumps.
Cover the bowl with an oiled piece of plastic and leave in a warm place to prove for 30 minutes.
Oil or grease your baking tin and dust the inside of the tin with some rye flour.
Wet your hands . Take the dough from the bowl and quickly work it into a shape that will fit snugly inside your tin. Place the dough inside the tin, smooth it down and sprinkle with some of the rye flour. Cover with the oiled plastic and leave to prove in a warm place for about an hour. A rise of about 30% is just fine.
While the dough proves, pre-heat your oven to 230°C. I use a steam tray in the oven too for the first part of the bake.
Once your dough has proved, put the loaf tin in the oven for 15 minutes. Then carefully take the steam tray out of the oven and turn the heat down to 200°C. Bake for another 45 minutes,.
Then take the loaf out of the tin and pop it back in the oven for another 15 minutes so that the sides and bottom are properly cooked.
When you take the bread out of the oven, wrap it in a clean tea towel and leave for 24 hours before tucking in. This allows the loaf to finish cooking and develop a good crumb. If you cut into it too early the inside will still be so moist so it will ‘drag’ as you cut. The wait is definitely worth it.
Other posts you may like:
- White and kamut flour sourdough breads
- Felin Ganol – Tybalt Flour: Sourdough Bread
- Sourdough bread with rye and linseed
- Felin Ganol Amaretto Flour: Sourdough Bread
Felin Ganol Amaretto Flour: Sourdough Bread