Rye Bread

Dense, flavourful rye bread with a pre-ferment for depth and optional toasted seeds for texture.

Ingredients

Pre-ferment (prepare 12 hours ahead)

• 250g rye flour
• 250g water at room temperature (20°C)
• 0.5g dry yeast

Main Dough

• 250g white rye flour
• 120g toasted seeds (optional)
• 1 tbsp black treacle
• 5g dry yeast
• 10g sea salt
• 175g water at 27°C

Method

1. Make pre-ferment: The day before baking, mix rye flour, water, and yeast. Cover and leave for around 12 hours at room temperature until full of bubbles. Use cooler water if your kitchen is warm.
2. Mix main dough: Combine water, yeast, black treacle, salt, seeds, and pre-ferment. Mix well to disperse ingredients evenly, then add the remaining white rye flour and mix until combined.
3. Shape the dough and place in a floured bread basket or cloth-lined cake tin dusted generously with flour.
4. Final proof for around 2 hours. The dough will puff up and crack on the surface when ready.
5. Halfway through proofing, preheat oven and a cast iron pot or thick-bottom tray to 200°C (180°C fan).
6. Score the bread and bake covered for 30 minutes.
7. Remove lid and continue baking for another 30 minutes until internal temperature reaches 94°C or higher.
8. Cool on wire rack for up to a whole day before slicing. This improves texture and flavour.

Nutrition (whole recipe, approximate)

Notes

Rye bread benefits from a long rest after baking. The texture and flavour improve significantly after cooling completely.

Toast seeds (sunflower, pumpkin, sesame) at 180°C for 10-15 minutes before adding to dough.

Source: ChainBaker

Tags: #bread