Rye bread – THE(!) recipe

Ingredients for 1 servings:

• 450 g rye flour (e.g. type 997)
• 300 g wheat flour (e.g. type 550 or 812)
• 23 g sourdough (whole grain rye sourdough)
• 10 g lecithin (pure sunflower lecithin)
• 7 ½ g wheat gluten granules (contains ~0.3 g ascorbic acid)
• 1 packet of dry yeast (7 g)
• 17 g salt (iodized salt is best)
• 1 tsp, leveled caraway powder, optional
• 3 tbsp, heaped sunflower seeds, hulled, optional
• 540 ml water (10 ml more if using sunflower seeds)

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 2 hours 35 minutes

elastic and fluffy, with greater volume and a wonderfully tender and crispy crust

Mix all ingredients except the water together. Add the lukewarm water and knead everything with a hand mixer for about 4 minutes. Let the dough rest for 30 minutes, covered with a cloth. If using a bread maker, place the dough in the bread maker and set a program with a total baking time of about 2.5 hours. If baking in the oven, knead the dough briefly again and shape one or two loaves. Let it rise in the oven for about 50 minutes at room temperature, or 35 minutes at 28°C. Bake in the oven at 250°C for about 10 minutes, then finish baking at 190°C for another 55 minutes.