A classic German-style rye loaf
I have made this bread many times. A friendly everyday loaf. I usually bake this as a free-standing round boule, but once in a while a pan version seems easier. The inclusion of stale bread makes for a rich warm color of the crumb.
German-style rye loaf
- 170g whole-rye flour
- 140g water
- 15 mature rye sourdough, hydration: 100%
Combine the ingredients for the sourdough build and let stand at room temperature for 18-24 hours. It will look slightly inflated and develop a strong acidity.
- 50g stale bread, preferably rye, lightly toasted
- 100g hot water
Pour the hot water over the stale bread, stir and cover with plastic wrap. Make this the same time you prepare the sourdough build.
- 80g medium rye flour
- 200g strong white flour
- 6g fresh yeast
- 10g salt
- Enough water to make a soft dough (approx. 200g)
- Sourdough build
- Old-bread soaker
Autolyse: Combine the sourdough build, the old-bread soaker, the medium rye flour, 150g of the strong white flour and enough water to make a soft dough. Let rest for 20 minutes.
Sprinkle the yeast over the dough, add the remaining 50g of strong white flour, the salt and water to make a soft dough. Knead at second speed of an electric mixer fitted with dough hooks for about 3 minutes.
Let stand for 30-45 minutes in a warm place like the top of your oven. Because the amount of rye flour is greater than 50%, a short bulk fermentation is sufficient.
Shape into a boule (or a cylinder if you’re using a pan). Final fermentation: 1 hour in a warm place. Bake at 240°C for 15 minutes, then reduce heat to 220°C and bake for further 35-45 minutes. Let cool completely.