Right here is yet one more Danish Rugbrod for individuals who like rye bread. This recipe got here from an internet site named makebread and may be very easy.
Late one night I blended some sourdough starter (100 g), rye flour (300 g), pumpkin seeds (95 g), sunflower seeds (95 g), flaxseeds (50 g), molasses (40 g), and water (650 g) in a big bowl. Not figuring out what to anticipate, I opted for a 4-quart Pyrex bowl with a lid, and that turned out to be a good selection, particularly when including the ultimate dough substances.
Together with the sponge (listed above), I needed to incorporate some rye chops, and the recipe suggests letting them soak individually. I put some rye chops (130 g) right into a small bowl, added boiling water (130 g), stirred the 2 till the rye chops have been starting to soak up the water, after which lined the bowl. Each the sponge and the soaker have been left at room temperature in a single day.
The subsequent morning (about eight hours later) I eliminated the lid from the bowl containing the sponge. Into the bowl I added the soaker of rye chops in addition to some rye flour (200 g), entire wheat flour (100 g), bread flour (50 g), and salt (21 g). The recipe states that the rye chops needs to be well-drained, and I discovered that the quantity of water I used was excellent and no draining was wanted. A couple of minutes of stirring with a robust wood spoon mixed the substances right into a mass that resembled thick porridge (as talked about within the recipe), and I then put the lid again on the bowl.
The recipe suggests an hour or two for the fermentation, relying on the room temperature. Our kitchen was 67F, and I went for about two hours and twenty minutes earlier than scraping the dough right into a 9″x4″x4″ Pullman pan that I had lined with parchment paper. My course of was to take a bit of the dough with a stiff spatula, drop the dough into the pan, after which press all the way down to fill gaps earlier than including one other chunk. That is actually thick, actually sticky dough. It is not going to pour. After smoothing the dough and sprinkling just a few sunflower seeds on prime, I evenly lined the pan and waited one other hour.
Right here is the dough at the beginning of the hour of proofing.
The primary fifteen minutes of the bake is finished at 395F, and after that the temperature is lowered to 355F. The recipe predicts one other 60-90 minutes of baking time, however the actual decider is the inner temperature of the loaf. Don’t cease baking till that reaches a minimum of 208F. For my loaf that took 100 minutes (after the preliminary fifteen).
The loaf developed a crack and lifted alongside one aspect (not proven within the photograph) and got here in at 1784 grams. Right here is the loaf quickly after rising from the oven.
As with rye loaves basically, this one ought to sit for twenty-four hours earlier than being sliced.
The bread is flavorful, and I’m having fun with the feeling from discovering one of many add-ins. My spouse likes this bread too, and I’m positive to bake it once more.
Comfortable baking. Ted
