Danish sourdough rye bread
This recipe, from the Copenhagen cellist friend produces scrumptious pumpernickel-style rye bread: wonderful for supper with Danish pickled sardines or perhaps a dry cheese for example Emmenthal or Gruyere - and just four ingredients: rye, water, salt and sourdough.
You may make your personal sourdough starter (lots of advice on the internet) but it's susceptible to the vagaries of whatever wild yeast transpires with strike lucky inside your dough. I've had excellent results using the Russia culture available by catalog shopping in the Wild Yeast Loaves of bread in Cardiff. (If you cannot be bothered with proper sourdough then quit this recipe and check out utilizing a lactic acidity-added get-wealthy-quick sourdough rye flour mix from Wessex Mill .)
Rye flour is simple to acquire: I personally use Dove Farm Rye flour can be bought in enlightened supermarkets. The recipe also requires cut rye grains that also goes named kibbled rye . I purchase it from Wessex Mill (who also sell excellent multi-grain bread flour). If you cannot think it is you can substitute rye flakes. Whole rye grains you can purchase from health food shops for example Infinity Foods.
The quantities here make enough for any single 8 (20 cm) square cake tin or two smaller sized loaves as with the image. The 200g of sourdough starter would still work with double the amount quantities. Now i make use of a special rye-bread tin that is a straight-sided shoe-box shape: Avoi Professionel rugbrødsform.
Inside a large bowl mix together:
- c. 200 g sourdough starter(see above).
- 500g rye meal
- 100 g whole rye grains
- 150 g cut rye grains (kibbled rye)
- 750 cc water (ca. 37).
- 1 teaspoon. salt
Leave covered (if at all possible at 20 -25) not less than 12 hrs. The mix should then actually cover 50% bigger, spongy and also have a scrumptious sour smell. Remove c. 200 g from the mixture for starter for the following batch. Retain in a loose-fitting (CO 2 created!) container within the fridge up until the next baking session (within ten days).
- 150 g cut rye grains
- 350 g rye meal
- 2 teaspoon. salt
- 200 cc water.
Alternative dough: if you're not baking for somebody with wheat allergy, you'll be able to result in the rye bread less inclined to be crumbly by substituting 100 or 200g say of strong white-colored flour for a few of the rye.
Stir well. The dough ought to be concerning the stiffness of freshly mixed concrete. It shouldn't be simple to stir. Adjust with water or rye meal.
Line your baking tin(s) with baking parchment. Press the dough lower in to the tin (otherwise there might be holes within the bread). Fill no greater than 3 cm in the top. Make use of a fork to prick the dough.
Original baking method. It's my job to spray the top of dough with water to prevent it becoming dry. Allow the dough rise (c.4-5 hrs) before the dough has risen a couple of cm. Whether it increases a lot more it'll collapse during baking. Rising time varies, sometimes 2 hrs sometimes 6-8. Cover the tins loosely with aluminium foil and bake for 25 min inside a 250 oven at then turn the high temperature lower to 180 and bake for more 1.5 hrs.
Go ahead and take bread out and take away in the forms, put on a rack. Take away the baking paper very carefully. The bread easily will get broken when still hot. Once the bread continues to be slightly warm, wrap it inside a dish-towel/kitchen cloth and set it inside a plastic bag. Keeping in certain moisture helps you to soften the crust which otherwise can be difficult to carve.
Wait until the following day before cutting the bread.
Alternative baking method. Now i perform the second rising inside a switched-off oven, having a kettle of boiling water inside a pan towards the bottom. This gives a perfect rising atmosphere - warm and moist without any problems from the top becoming dry. The dough only takes an hour or so to increase, after which I simply switch the oven onto 160C and bake it for several hrs. You are able to leave the bread to awesome within the turned off oven. It's difficult to overcook it! So that you can perform the whole process from beginning the 2nd rising in absentia while using oven timer. This process creates a more dark more caramellised loaf. I expect you can prepare it also longer (possibly in a a level lower temperature) to have an even more dark loaf.