The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

German Sourdough Rye

  • Pin It
xaipete's picture
xaipete

This is a very tasty bread with a light crumb and nice crunch from the soaked seeds. I would make it again. In spite of the German rye sourdough incorporated in it, which was very sour tasting, I don't really taste any sour. It is a lovely, soft sandwich-type bread with only a hint of rye flavor. I can't imagine anyone, including children, disliking it. There are a number of errors in the recipe. I have pointed those out below, and indicated my experience when making this recipe in case someone else wants to try it.


Leader's Flax, Sesame, and Sunflower Rye



This sunflower-crusted rye gets great chew from the flax, sesame, and sunflower seeds inside. Flax isn't familiar to most people, but it is one of my favorite bread-baking ingredients. The glossy, tiny golden brown seeds have a wonderful sweet nuttiness. Until I saw this bread at Tobias Maurer's bakery in Stuttgart, I wouldn't have believed it was possible to put so many seeds into one loaf. I had seen how an abundance of seeds can draw moisture from dough, drying out the bread as it bakes. Tobias showed me how an overnight soak softens the seeds, turning them into a gelatinous mass that does the opposite, moistening the dough as it bakes (Local Breads, p. 282).



From Leader's Local Breads:


50 g German rye sourdough


28 g flax seeds


28 g raw, white sesame seeds


28 g raw sunflower seeds


525 g water* (I will probably either reduce the water by 50 g the next time I make the bread)


5 g instant yeast


300 g unbleached bread flour (I used KA Bread flour)


200 g whole grain rye flour (I ground my own)


10 g salt


Topping: 28 g raw sunflower seeds


Soak seeds, except topping, in 175 g water and make German rye sourdough 12 to 24 hours before mixing dough. (I did not find that these formed a gelatinous mass after soaking overnight, but whatever they formed seemed to work perfectly.)


On baking day: Pour remaining 350 g water in mixer bowl and stir in yeast, soaked seeds, bread flour, rye flour, salt, and German rye sourdough. Using the dough hook, knead the dough on speed 2 for 8 minutes, let rest in bowl for 10 minutes, resume kneading for another 8 minutes. I had to incorporate a substantial amount of extra bread flour during the final kneading time owing perhaps to errors in the amount of water* specified in Leader's recipe, which is different in the ingredients column than in the text.


Transfer the dough to a lightly oiled container with a lid and let rise until double, about 2 hours.


Divide the dough in half, shape, and place in two 8 1/2 x 4 1/2 inch pans. (I got two, 1-1/2 pound loaves out of the recipe, but Leader indicates there would be two 17 ounce loaves.) Mist the loaves with water or brush with egg wash and sprinkle with remaining sunflower seeds. Cover loosely and let proof for about an hour until nearly double (mine were doming the pans).


Preheat the oven to 400º twenty minutes before baking and place the oven rack at the lower middle position.


Bake the loaves for about 35 minutes. (I got a lot of oven spring.)


German rye-sourdough: mix 50 g liquid levain, 100 g water, and 75 g rye flour. Let stand at room temperature for 12 to 24 hours. It is ready when it has doubled and tastes very tangy. It is alright to use if it has deflated (this was the case with me). This makes more sourdough than you need. According to the recipe, you can store the unused portion in the fridge until you are ready to use it again.


 

Rosalie's picture
Rosalie

I got a new digital camera, inspired by all the wonderful pictures on this web site.  But then I had to wait for photogenic bread.  Then I had to wait for an AC power supply after the wimpy alkaline batteries died.

German Sourdough Rye from Laurel's Kitchen Bread Book 

The bread is very dense - 6 cups rye flour and 3 cups whole wheat.  Inexplicably, it also calls for a mere 1/2 teaspoon caraway seeds.  I put in about a tablespoon, but I could have added more.

Also, with all that flour, it only makes two loaves.  But I like to make mini-loaves because I'm a single person.  So I made six mini-loaves, but each one of those was still 12 ounces.  I probably should have added some vital gluten.

It is, however, very good.

I was very excited with how well my sourdough starter was doing.  I've had bad luck with it, and thought I would finally have a success.  I was disappointed when the final dough called for yeast.  But that's a lot of rye for a sourdough to handle.  So I'll have to look for a sourdough-rising success next time.

Rosalie

Subscribe to RSS - German Sourdough Rye