Turn down the oven to 180c and bake a further 10 minutes. I planned to mix part dark rye part medium or white rye and part something else in this case freshly milled spelt. Mix everything with your hands until all flour is. Let the dough rest for an hour. Combine the milk yeast and flour.
1 4 cup water warm to the wrist 1 package 2 1 4 teaspoons yeast instant not rapid rise yeast 1 2 teaspoon. 8 grams 1 tbs. Omit if making sourdough leavened version rye flour. In the past my rye bread was composed of 100 dark whole grain rye. 245 grams 1 3 4 cups bread flour.
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Rye bread comes in many shapes and sizes and this sourdough rye bread is based on the german style mischbrot using part rye and part wheat. Ingredients 1 cup sourdough starter 1 cup rye flour cup bread flour cup water cup water 1 cup rye flour 1 cup bread flour tablespoon salt 1 tablespoon white sugar 1 tablespoon olive oil 1 tablespoon caraway seed cup water 1 teaspoon salt. The mixture will be thick. 70 grams 1 3 cup omit if making the instant yeast version instant yeast. 245 grams 1 3 4 cups molasses.
44 grams 2 tbs. When the ten minutes are done carefully remove from the moulds and bake bottom side up for another 5 minutes. Making the bread dough put the boiling water into a large bowl and add the rye flour salt and honey and mix it all together. Cover with plastic wrap and place in a warm at least 70 f place for three days stirring occasionally. Mix and leave uncovered for 48 hours in a warm but not hot stirring once or twice along the way.
Baking dark rye bread bake the bread at 220c for 20 minutes. Add salt and perform one stretch and fold. 400 grams 1 3 4 cups sourdough starter. The mixture will thin out slightly. Baking dark rye bread bake the bread at 220c for 20 minutes.
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400 grams 1 3 4 cups sourdough starter. Now add the sourdough that you started the day before. Turn down the oven to 180c and bake a further 10 minutes.
