Scandinavian Style Rye Bread (Rugbrød)
To those who live in Sweden, Norway or especially Denmark, you will be aware how popular and important rye bread is. Dark, dense, heavy, full of seeds: not your average sourdough loaf.
My problem is that when i add my flours after soaking the seeds, the rising from my starter essentially stops. Possible reason: salt content? Imbalance between flours? Too wet/dry?
Recipe:
250g starter (equal weight water and wheat flour)
80g cracked rye
80g cracked wheat
60g sunflower seeds
40g oats
10g brown sugar
10ml kulør (colouring )
350g water
Soak for about 12 hours .
140g rye flour
140g wheat flour (high gluten)
15g salt
Rest 2 hours
Put in loaf tin
Rest 1 hour
Oven @ 180°C, about an hour, until internal temperature is above 97°C .
Anyone with experience/knowledge of making this style of bread ?
This is my go to recipe for this kind of bread. I've never refreshed my SD starter in advance. LIke him, I've never measured anything, only used his textures. I've varied virtually everything (kind of rye flour, added all sorts of other flours to vary the flavor, added lots of different kinds of seeds and grain berries, and different amounts of salt. My product is always wonderful.
Try it with your ingredients. But be willing to wait many hours for the rise. Don't be in a hurry.
https://www.youtube.com/watch?v=P7eLOtMzaGI
If your dough isn't rising, then you might either have issues with your starter, your temps, and/or your time frame (so I would second the "Don't be in a hurry" suggestion).
Your formula and process is a bit odd, based on all the one's I've seen (which are all pretty close to what is shown in the video). You have a high percentage of starter, and no flour added in your first stage. I would fix that first.
I also have watched the video in scouring the internet for resources on this bread, as it is so different than typical wheat breads and it was challenging at first. The process in the video is a good one (but I wrap my loaf in plastic after it has cooled and let it sit for a day or so).
Keep at it, take notes and pictures, and post them here for more detailed feedback.
Go right to the source-Stan Ginsberg (who is a long time poster on TFL.) and his site "The Rye Baker". He has a book of the same name that you might like. Use his name to see if you can find some of his many posts here. He also responds to posts placed on his website.
http://theryebaker.com/category/nordic/
This is the recipe I liked from his site.
This is one I used for the pics above (it is a bit lower than many in the percentage of rye chops/cracked rye; it lacks pumpkin seeds which are common but not ubiquitous; and it uses some whole wheat flour (where many use just whole rye flour, or add a bit of whole spelt flour); but is otherwise pretty typical):