The possibilities for grinding grains to flour, meal or cracked grains and then bake with them seem endless and are a bit daunting for a home-grinding newbie like me. For a grainy and heavy rye bread, is it better to have chunky bits of pieces of rye grains throughout the loaf or is a finer meal needed to keep it all together? I wanted a heavy rye loaf with lots of soaked grains that would make the crumb heavy and soft. Starting point was the recipe for “Dutch Regale’s Corn Bread” in Maggie Glezer’s Artisan Baking. It was a success, I think. Some people eat this type of bread only. When asked why, they look at you with an intense gaze and say “It tastes good”. Sometimes a baker needs to take a break from all the stretching and folding and turn to flavor and nothing but flavor.
- 250g cracked rye
- 250g warm water
- 1 tbsp of mature rye sourdough, hydration: 100%
- 70g rye grains
- 130g boiling water
- 105g cracked rye
- 105g warm water
- 11g salt
- 195g water
- 260g cracked rye
- 50g mixed seeds or nuts, e.g. sunflower seeds, pumpkin seeds, pine nuts, hazelnuts
Prepare the Schrotsauer, Brühstück and the Quellstück and let them rest at room temperature for 16 hours, overnight.
Mix the dough for on slow speed for 30 minutes. I did this with a fork, stirring every 5 minutes. The dough will be incoherent, wet and sticky. Kneading impossible.
Spoon into a loaf tin and prove until it is slightly domed. It will grow by one third of its original size, or a little less. The dough should feel more firm than loose when pressed into it, or it will collapse in the oven.
Heat oven to 200°C, put the tin into the oven and reduce heat to 150°C. Bake for about 3 hours. Invert onto a cloth and let cool completely overnight.