Dark, moist and made almost entirely from rye, this is a perfect loaf for a Brotzeit. Instead of remembering the whole recipe, I memorize a few properties: 80% rye, 1/3 of rye included in the sourdough made from rye meal, a soaker made from linseeds, oats or other assorted grains. In this case I added a handful of Styrian pumpkin seeds too.
If you want the crumb color to be a dark brown, use an old-bread soaker or a specially toasted flour called “Quellmehl”. I purchased mine on-line at the very good Adler Mill. Or add a very dark beer.
- 30g linseeds
- 50g oats
- 65g rye meal
- 200g hot water
Combine ingredients for the soaker and let stand covered for about 12 hours. You can make this the same tine you prepare the sourdough for the dough.
- 130g sourdough made from coarse rye meal, hydration: 100%
- 70g rye flour, Type 1150
- 50g strong white flour
- 7g “Quellmehl” or 50g old-bread soaker
- 7g sea salt
- 3g fresh yeast
- Enough warm water to make a moist dough, consistency should be like mashed potatoes (the dough will be barely shapable)
- A handful of Styrian pumpkin seeds
Bulk Fermentation: 30 minutes
Final Fermentation: 1 hour
Bake-off: 10 minutes at 240°C, 50-60 additional minutes at 210°C. A bold bake is required because the dough retains a lot of water.