De lüttje Ollenborger (Updated 13 May 2010)
The inclusion of very coarse rye and an old-bread-soaker make it a strongly flavored rye-based bread with pronounced acidity.
Recipe in English:
De lüttje Ollenborger (‘The small one from Oldenburg’)
Rye meal sourdough
- 350g very coarse rye meal
- 350g warm water
- 35g mature rye sourdough, hydration 100%
- all of the rye meal sourdough
- 140g medium rye meal
- 110g whole-wheat flour
- 100g whole-rye flour
- 7g malt
- 15g sea salt
- 3,5g fresh yeast
- 70g stale rye bread, cut into 1cm pieces
- 280g warm water
Soak the stale bread in the warm water until soft, about 2 hours. Next, combine all other ingredients.
Mix on slow speed for 20 minutes. The dough will be wet first and gradually firm up a little.
Let rest for 1 hour.
Mix on slow speed for additional 5 minutes.
Bake at 250°C for 15 minutes, then reduce heat to 210°C and bake for furhter 60-80 minutes.