A dark rye bread based on a sourdough (or leaven) method.
- 200 gr stored leaven (50/50 water flour)
- 700 gr bread flour
- 600 gr dark coarse rye flour
- 2 teaspoons salt
- 4 table spoons olive oil
- 2 tablespoons honey (forgot this one)
- 750 gr water
1. (Wed 09:00) take the stored leaven from the fridge.
Add 300 gr flour and an equal amount water.
Mix till all lumps have disappeared.
reserve 200 gr for next time (store again). Let the remaining part become active (6 hours in this case).
2. (Wed 15:00) Add 400 gr water and 400 gr bread flour to the activated mixture and leave for 3 to 4 hours.
3. (Wed 19:00) The leaven or preferment should be very active now. Add the rye flour, the salt , oil and honey. Mix in a bowl, the mixture should be rather sticky, without any dry patches. Some water can be added if the dough is to dry.
Knead till you have a firm dough with a ‘satin’ texture on the outside.
Place in an oiled bowl. Leave to rise for 1:30 to 2 hours.
4. (Wed 21:30) Gently turn the dough on a floured surface, avoid tearing the surface skin. Divide in to 2 parts and form in 2 breads.Put on a greased baking tin.
Leave to rise for 1:30.
5. (Wed 23:00) bake in a preheated oven 200 C, for about 35-40 minutes.