Tim's 100% German Rye Bread
Traditional 100% rye sourdough bread following an authentic recipe. Hearty and flavorful.Contribution by Tim Kluber, based on the recipe by Die Historische Hausfrau.
Ingredients
1st proofing - sourdough mix and rye flour
- 75 g sourdough starter around 50 g - 100 g of sourdough starter saved from the last batch
- 500 g 100% whole rye flour around 465 g - 100 g
- 500 ml water around 465 ml - 500 ml
2nd proofing - with more flour
- 600 g 100% whole rye flour
- 350 ml water
- 1 tablespoon salt
Instructions
Pre-proofing - making the sourdough
- Take the sourdough starter you saved from the last cycle, about 50 g - 100 g, from the fridge to return to the room temperature,
- Mix the starter with 465 g - 500 g of 100% whole rye flour and the equal amount of water in a large bowl.
- Let the mix sit in a warm room temperature (about 25 - 30 C) for 15 to 24 hours.Take about 50 g of mix for future cycle and keep it in a fridge.
2nd proofing - making the bread dough
- Mix the sourdough with 600 g of 100% whole rye flour, 350 ml of water, and 1 tablespoon of salt and let it sit for another 3 hours. It should rise and increase in size by about 1/3 to 1/2.
- Spread additional rye flour on a board and knead the dough for about 15 minutes.
- Divide the dough into two balls. Dust two brotforms (bread proofing baskets) with rye flour and place the divided doughs.
- Let them sit for 30 - 45 minutes until the doughs show small cracks.
Bake the bread
- Pre-heat the oven to 482 F (250 C). Flip the doughs onto a baking sheet and bake for 45 - 50 minutes in n "all around" heat, i.e., bake from both top & bottom.
- To make sure it's fully baked, knock the bottom of the bread. It should sound like nocking on wood.
Tried this recipe?Let us know how it was!