Rye‑wheat bread
Description
Perfect with tea and coffee. To make a healthy yeast‑free bread, you first need to develop a starter. After preparing the pre‑ferment, add any seeds or nuts of your choice to the dough. I used a mix of flax, sesame, sunflower, and pumpkin seeds. Although the whole process will be long, no special effort is required from you; the hardest part is waiting until the bread is ready to eat. For more details, serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
To bake bread, we first need to prepare a rye starter.
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Step 2
In a small container, mix 8 g of rye flour and 15 ml of clean water. Cover with a lid or plastic film, but in a way that allows air to reach the container. Place the container in a dark, warm spot. For the next three days, add 8 g of flour and 15 ml of water to the starter, stir, and then, loosely covered, set it aside until the next day. It is advisable to add the flour at the same time each day. On the fifth day the starter will be ready. The starter can be kept in the refrigerator and used whenever you feel like baking bread.
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Step 3
When the sourdough starter is ready, prepare the levain. To do this, add 100 ml of warm water and 80 g of rye flour to the starter, stir, cover with plastic wrap, and place it in a warm spot for 12 hours.
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Step 4
After 12 hours you can prepare the starter. Add 125 ml of warm water to the starter and mix.
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Step 5
Then add the malt syrup.
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Step 6
Now add 50 g of wheat and 50 g of rye flour. Mix, cover with plastic wrap and let it sit for another 12 hours.
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Step 7
After 12 hours the starter has risen and you can make the dough. Add 200 ml of warm water to the starter.
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Step 8
Then add the seeds, bran, and salt.
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Step 9
Finally, add 165 g of rye flour and 200 g of wheat flour. Knead a sticky dough, cover with plastic wrap and let it rise in a warm, draft‑free place for 2–3 hours.
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Step 10
The dough should double in size. If you have a special loaf pan, transfer the risen dough into it, having first greased the pan with butter and dusted it with flour. If not, place the dough on a generously flour‑dusted work surface, dust the dough itself with flour, and shape a loaf of the desired shape. Let the dough proof in the pan for 2 hours.
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Step 11
Preheat the oven to 240 °C and place a heat‑proof container with water on the bottom rack. Bake the bread for 35 minutes, then turn off the oven and leave the bread inside for another 20 minutes. Cool the finished bread on a rack. It is recommended to taste the bread no sooner than 12 hours later.