John Myers
Black Rye Bread
The perfect black rye bread recipe with a picture and simple step-by-step instructions.
- Pre-Dough:
- 100 g Starter / sourdough fully stiff
- 300 g Rye flour
- 300 ml Water
- Main dough:
- 480 g Rye meal
- 30 g Salt
- 2 Msp Schabziger clover
- 4 El Beet syrup
- 1 Tl Black cumin seeds
- 280 g Sunflower seeds
- 0,5 dice Yeast
- 440 ml Water
- The bread is a little elaborate, but easy to make. Believe me, it’s worth it, down to the last crumb; o) The bread is very juicy, aromatic and stays fresh for a few days longer. I always bake double the amount and then freeze a piece of bread.
- Make the pre-dough in the evening before baking. To do this, mix the topping, rye flour and water. The sourdough should have a creamy consistency. Let the sourdough stand at room temperature for about 15 hours.
- For the main dough, put all the ingredients in a bowl, add the ready-made sourdough and the water and process into a dough for 5 minutes with a mixer. The dough has a mushy consistency, so it’s right.
- Let the dough rest for 10 minutes and then stir with the mixer for 3 minutes. Let rest for another 10 minutes and stir again for 3 minutes. Let rest for another 10 minutes and then stir for 3 minutes. The dough begins to swell. Now we let the dough rest for 60 minutes.
- After the 1 hour, stir the dough one last time with the mixer. With the help of a spatula, put the dough in a loaf pan and smooth it out. The dough has to rest for another hour.
- Preheat the oven to 230 ° convection. Moisten the bread with water and bake for 15 minutes at 230 °. Turn the oven down to 180 ° and bake for another 45 minutes. Reduce the heat again from 150 ° and take the bread out of the pan, place on the baking rack and bake for 15 minutes.
Facebook Comments