Saftig kerniges Roggenbrot

Another Bäko recipe I’ve wanted to try. Note the high amount of starter and the salt in the sourdough build. Especially in the warmer months, adding salt is a good way to slow down fermentation a little giving the baker increased control over acidity.

Speaking as ‘bread sommelier’, this bread has a long finish and the rather complex flavors really only come together after the bread has had a couple of days rest, preferably undisturbed and wrapped in paper. But that’s an unrealistic secneario because you know you want to cut into it as soon as it is cool enough to handle. I like to take two thick slices, slather them with wurst or put cheese on them and have them as breakfast or lunch with an enormous cup of tea, coffee or a big glass of orange juice.

Very coarse rye meal

Moist and grainy rye bread (makes 1 big loaf)

Salted sourdough ‘Salzsauer’

• 35g mature rye sourdough, hydration: 100%
• 180g very coarse rye meal, ‘chunky’
• 145g spring water
• 3.5g sea salt

Let stand at room temperature for 16-20 hours.

Soaker #1

• 180g very coarse rye meal, ‘chunky’
• 13g sea salt
• 145g hot water water

Let stand at room temperature at least 5 hours.

Soaker #2

• 120g sunflower seeds, lightly toasted
• 60g linseeds (flax seeds)
• 60g stale rye bread, cut into 1/2cm cubes
• 240g water

Let stand at room temperature at least 8 hours.

Dough

• Sourdough
• Soaker #1
• Soaker #2
• 240g rye flour, Type 1150
• 2g fresh yeast
• 30g dark beet syrup
• 100-150g water to make a moist dough, not too soft

Knead slowly for 30 minutes in a spiral mixer (I’ve used 5-minute-intervals of hand-mixing). Let dough rest for 45 minutes, then knead for 5 minutes again.
Desired dough temperature: 27-28°C
Final Fermentation: 60-70 minutes.
Bake in a big bread tin at 240°C for 20 minutes, then reduce heat to 180°C and bake for further 60 minutes. Let cool completely overnight, then cut in half. Store one half wrapped in paper while you eat the other one. Stays fresh for at least 1 week.

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