The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Johannesen

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johannesenbergur

This recipe is inspired by quite a few recipes I've read the past few months. In my opinion this makes an excellent rye loaf.

Ingredients:

  • 300 g Cold water
  • 100 g 5-grain
  • 100 g Stale rye bread
  • 100 g Sourdough (click for my recipe)
  • 5 g Fresh active yeast
  • 10 g Sea salt
  • 200 g Whole rye flour
  • 200 g Graham flour
Pour the water into a bowl and dissolve the yeast. Put the grain mixture and the stale bread, which you have shreadded into tiny bits, into the water. Let it soak for 15 minutes or so.Add the sourdough and salt, mix. Start adding the flour, little by little to make it easier to get a smooth dough.Start kneading. The dough should be rather sticky and difficult to knead, unlike white breads. But you need to knead it for a while to heat up the dough and activate the yeast.Leave it to rise until doubled. I left it for 90 minutes and then I put it into the fridge over night. The next morning I took it out, shaped it into a loaf in a baking tin. Let it again rise to about double size. Just make sure it doesn't overrise and collapse on itself.Get your oven to max heat and place the loaf on the bottom shelf. Turn the heat down to 170 degrees celcius and bake for around 90 minutes, until it makes a hollow sound when you knock on the bottom.If you enjoyed the bread, repeat the process when it gets stale.
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