Korntaler - Crunchy Bread from a "Floury German Kitchen"
10 g rye starter, 100% hydration
60 g water
100 g bread flour
115 g whole rye flour, or medium rye
120 g whole wheat flour
30 g flaxseeds
30 g millet
4 g salt
210 g water
all soaker and starter
105 g bread flour
6 g salt
60 g dried soybeans
40 g water, or more as needed
Mix together all ingredients for starter. Cover, and let sit at room temperature for 14-18 hours.
MIx together all ingredients for soaker. Cover and let sit at room temperature.
Pour boiling water over soybeans and let soak for 15 minutes. Drain, let cool, and chop coarsely. Dry on kitchen paper towel, and toast slightly at 170 C/325 F for ca. 20 min. Let cool.
Combine all dough ingredients, mix on low speed for 1-2 minutes, until ingredients come together, then 4 minutes on medium-low speed. Let rest for 5 minutes, then continue kneading for another 1 minute.
Ferment sough for 3-4 hours, or until it has grown 1 1/2 times its original size.
Shape dough into boule, place into banneton, seamside down, and proof for ca. 2 hours, or until it has grown 1 1/2 times. (Preheat oven after 1 hour.)
Preheat oven to 250 C/500 F, including steam pan.
Bake bread at 240 C/475 F for 10 minutes, steaming with 1 cup of boiling water. Reduce heat to 220 C/425 F, and bake for another 10 minutes. Remove steam pan and rotate loaf 180 degrees. Continue baking for ca 20 minutes more (internal temperature at least 93 C/200 F). Bread should sound hollow when thumped on bottom.
Let cool on wire rack.
The recipe was adapted from Nils Schöner: "Brot - Bread Notes From A Floury German Kitchen".