Baker’s percentages make recipes relatively easy to scale – if you have the mind of a calculator. Thus a simple formula is even better, should one decide to only bake one loaf. This is such a recipe, which I have created out of laziness, I am rather crap at doing calculations in my head. Take 3 parts cracked rye or very coarse rye meal, 2 parts medium rye meal and 1 part rye flour and a very hearty whole-rye loaf is born.
1-2-3-bread (1 big tin loaf)
- 300g cracked rye or very coarse rye meal
- 200g medium rye meal
- 100g rye flour
- 500g water
- 12g salt
- 6g fresh yeast
- 6g sunflower seed oil
- 1 tsp or mature rye sourdough culture, hydration: 100%
- A handful of rolled oats (optional)
1. Soak the 300g of cracked rye or very coarse rye meal with 300g of hot water and all of the salt. Cover and let stand at least 6 hours at room temperature.
2. Mix the 200g medium rye meal with the rye sourdough and 200g warm water. Cover and let stand at 18-24 hours at room temperature.
3. Mix all ingredients on slow speed for 5 minute, let stand for 10 minutes, mix for another 5 minutes. The dough should be sticky but not too loose.
4. Let dough rest for 30-45 minutes. Mix again on slow speed for 5 minutes.
5. Shape on a wet surface with wet hands. Roll in rolled oats and put into a deep bread tin lined with baking paper.
6. Proof bread for 45-90 minutes. It should increase its volume by a little less than 1.5 times its original size.
7. Bake at 240°C for 10 minutes with steam, then reduce heat to 200°C and bake for further 75-90 minutes. Let rest at least 12 hours before cutting and eating.