Sour 100% rye bread

Name: Sour 100% rye bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Cuisine: En
Ingredients: Dough; 240 g Boiling water; 60 g 1150 Rye flour; 200 g Rye leaven at 21C/70F; 50 g Water at 19C/35F; 200 g flour; 100 g flour; 1 teaspoon Sea salt

Other

8 servings

Very Easy

1 h 5 m

Ingredients

Dough
240 g Boiling water
60 g 1150 Rye flour
200 g Rye leaven at 21C/70F
50 g Water at 19C/35F
200 g flour
100 g flour
1 teaspoon Sea salt

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Preparation

Preparation15 min

Cook time50 min

Cool the boiling water until it reaches 90C/194F. Quickly whisk in the rye flour trying to avoid too many lumps forming. Cover the bowl and leave for 1 hour (or up to 24 hours). This gelatinized mixture will give the crumb of the loaf some elasticity.
Whisk the rye leaven into the cold water, then whisk in the gelatinized rye mix (saving 1 tablespoon to brush over the loaf).
Stir this with the dry ingredients until you have a soft sticky paste. Tip this dough out on to a lightly oiled work surface and knead gently into a ball. Cover and let rest for 10 minutes.
Shape the dough into a baton or a ball. Place the loaf seam-side-up on a floured cloth or baking paper, pulling the cloth up around the dough to hold its shape or proof it on a basket.
Leave to rise at room temperature for 5 hours or until the loaf has almost doubled in size. Preheat the oven to 210C/410F.
Carefully upturn the loaf on to a tray and brush with the gelatinized rye mix. Spray the loaf lightly with water, and bake for 50 minutes.
Leave to cool on a wire rack. When cold, wrap tightly in baking parchment, and leave for a day before slicing. Spread the bread slices with desired toppings.

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