60% rye with apple-juice-soaked rye grains
This is a moist rye loaf, that keeps well and has some extra bite because of the addition of boiled and soaked rye grains. Let the grains boil for up to an hour to get them really soft. I prefer them not quite as soft. As the quantity of rye increases, the dough loses its ability to hold trapped gases inside its gluten network provided by the strong white flour. That’s why the bulk fermentation is short. A rye dough that (accidentally or purposely) was given the time to almost double in the first rise and which is then knocked back down by shaping it, will be sluggish and have inferior volume.
As with most rye sourdough breads, the flavor will not be there before the loaf has had a rest of at least 12 hours. The flavor will not be that of apple juice, which is used here to give it a fruity nuance. Oui.
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60% rye with apple-juice-soaked rye grains
Sourdough build
- 120g rye flour
- 100g water
- 10g mature rye sourdough, hydration: 100%
Mix and let stand at room temperature for 18-24 hours.
Rye grain soaker (makes 250g soaked rye grains)
- 100g rye grains
- Boiling water
- Apple juice
Boil the grains in water for about 30 minutes, or 60 minutes to get them very soft. Drain and soak in apple juice for at least 12 hours.
Dough
- Soudough build
- Rye grain soaker
- 200g water, warm
- 120g rye flour
- 160g strong white flour
- 10g sea salt
- 4g fresh yeast
Mix the water with the strong white flour and the yeast and let stand covered at room temperature for 90 minutes. Add all other ingredients and mix to a soft and sticky dough.
Bulk fermentation: 30 minutes
Final fermentation: 60 minutes
Bake at 250°C for 10 minutes, with steam, then reduce heat to 190°C and bake for further 80 minutes. Let cool on a wire wrack and cut the next day.
Oh and here’s a Wies’n-Cam by the Bavarian Broadcasting Service 
