Bread with 60% of very coarse rye meal
The message of this post: When adding coarsely ground grains to a bread dough, add a lot.
Inclusion of about only 10% of it makes no sense imo, it barely has any positive effect other than yielding a speckled crumb. But it’s important to soak the meal before adding it to the final dough, either with or without sourdough starter, i.e. plain soaker or sourdough-meal build.
Recipe: Kleiner Schrotling (1 small loaf)
- 50g linseeds (flaxseeds)
- 100g coarse rye meal, e.g. chopped rye or ‘pumpernickel flour’
- 250g very warm water
Mix and let stand covered for at least 5 hours.
- 140g coarse rye meal, e.g. chopped rye or ‘pumpernickel flour’
- 180g water
- 10g mature rye sourdough culture
Mix and let stand at room temperature for 18-24 hours.
- 160g whole-wheat flour
- Enough handwarm water to make a moderately loose dough
- 8g salt
- 4g fresh yeast
Mix dough on slow speed for about 5 minutes. By hand, use a fork to mix shortly every minute for 5 minutes. Let rest for about an hour. Mix again on slow speed for 5 minutes. Meal doughs need a longer mixing time because a coarse grind soaks up the water slowly.
Put into greasad small loaf tin and let stand for 45 minutes.
Bake at 230°C for 20 minutes, reduce heat to 190°C and bake for further 40 minutes.