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🚀 Port 1965 » Food » Dark, malted rye bread

Dark, malted rye bread

Makes 1 loaf in a 3L baking tin

Ingredients, day 1

700 mL + 800 mL water
300 mL sourdough
1½ tbsp salt
2 tbsp dark malt flour
600 g rye flour
400 g rye kernels

Steps, day 1

In a bowl, combine 700 mL water, sourdough and salt. In another bowl combine rye flour and malt flour, then combine with the watery sourdough until smooth. Cover.

Soak 400 g rye kernels in at least 800 mL water. You can add a little sourdough if you like. Cover.

Let both bowls sit at ambient temperature for 8−12 hours.

Ingredients, day 2

200 g rye flour
100 mL water

Steps, day 2

From yesterday’s bowl take 300 mL sourdough and set aside for next baking.

Drain the rye kernels from yesterday in a colander or strainer. Combine with the ‘pre-dough’ from yesterday, then add rye flour and water, and stir until smooth.

Pour the dough into a 3L baking tin, cover with film and let it proof for 2−3 hours. You can sprinkle a little rye flour on top, just for decoration.

Bake at 175 °C for 1½ hour until the core temperature reaches 94−96 °C. Better bake it too much than too little, lest the bread gets pasty.

Let the bread cool off completely in the tin on a rack. If you want a crisper crust, you can wrap the bread in a kitchen towel and let it cool off on a rack.

Do not cut the bread until it had cooled off completely.