Yield: Yields two loaves.
I’ve developed this recipe using a finely ground organic rye flour. If you use a different rye flour, use the same amount by weight and adjust the liquid in your starter. In most cases, you will have a coarser flour and will need to add less water. Start with about 1 cup of water and then go by feel: you want a mixture that holds its shape yet squishes easily between your fingers when you make a fist. You’re looking for a consistency similar to papier-mâché or the soft, silty sand at the edge of a lake when you mix the starter.
Make Ahead Tips
The leftover starters will keep for up to a week in the refrigerator.
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I used this recipe to make one large loaf in my new Emile Henry bread baker (which I buttered and lightly floured). Once the starters were ready, I mixed it all up in a large stainless steel bowl, covered with wet tea towel and put in the pantry overnight. The next morning I deflated it and let it rest for half an hour. I did the stretch and fold once with some flour on the counter, and then dumped the lot into the EH bread baker. Let rest another 45 minutes on top of the stove with the cover on. Baked as per the recipe, but the final bake took a good 35 minutes before the internal temp got to 200. Considering it’s late October in Canada, it also seemed to take a really long time to cool (or was I just impatient to try it), but it is really nice bread. Instructions about the starter could have been a wee bit more specific, and would also be great to have a video or some pics to help with the folding, but other than that, really great recipe, thank you.
This authentic rye bread did not disappoint! The only change I made was to use my own aged starter which I've had for years. I will make again with a small amount of caraway seed as I love the flavor. Thanks David for a wonderful formula!
This is THE bread recipe I have been searching for for years! It is absolutely the closet thing to the bread I used to know in Germany..Thank you David for publishing it. I have referred many people to your website.Margo Nordstrom
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