Source: Ye Olde Bread Blogge
- 150g coarse rye meal or chopped rye
- 150g boiling water
- 125g whole rye flour
- 125g water
- 10g rye sourdough starter (hydration 100%)
Mix flour, water, and sourdough and let stand 18-24 hours.
- 100g dark rye flour (type 1150)
- 150g whole rye flour
- 100g strong white flour
- sourdough starter
- rye meal soaker
- ~350g water
- 6g yeast
- 10g salt
Proof yeast in ~75g of the water and mix with other ingredients. Fold for 5-10 minutes by hand. Desired dough temperature: 28C. First rise: ~1 hour
Pour dough into a lined baking tin, and let rise ~1 hour or until almost doubled in bulk.
Bake at 250C for 10 minutes, then reduce temperature to 190C and bake for a further 60 minutes. Remove from oven and let rest for 10 minutes in tin. Then, remove bread from tin and baking paper. Let rest 12-24 hours before cutting in order to allow the crumb to stabilize.
Bread turned out well--dark, mildly sweet, and somewhat sour. Next time, I would reduce the hydration a bit to firm up the crumb.