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Eifelkrimi's hearty rye bread

updated

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Ingredients for 1 servings:

  • 450 g rye meal, medium
  • 20 g salt
  • 1 tbsp beetroot
  • 250 g flakes, or seeds as desired
  • 450 g water
  • Sourdough:
  • 50 g starter
  • 300 g rye flour
  • 300 g water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 3 hours 25 minutes

In a bowl, combine the starter, water, and rye flour. Let stand for 12-18 hours at normal kitchen temperature, then knead thoroughly with the remaining dough ingredients. Example: 3 x 10-minute baking cycles in the Bosch with 20-minute breaks in between. Let the dough rest for 1 hour, then knead thoroughly again. Pour into a greased loaf pan (the dough will be very soft and not moldable). Preheat oven to 250°C. Place the pan on the lowest rack and steam vigorously. Bake for 15 minutes at 250°C top/bottom heat, for 45 minutes at 200°C, and for 15 minutes at 175°C.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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