Sourdough Danish Rye/Rugbrød på surdej
Stage 1 sponge (day one, morning):
- wholgrain rye flour 63g
- warm water 63g
- whole rye starter @ 100% hydration 7g
Left to mature for 10-12 hours.
Stage 2 sponge (day one, evening):
- stage 1 sponge
- wholegrain rye flour 422g
- warm water 422g
- salt 25g
- blackstrap molasses 31g
- seed mix (pumpkin, sunflower, flax and sesame) 192g
Covered and left to stand overnight for 10-12 hours.
Final Dough (day two, morning):
- stage 2 sponge
- cracked rye 315g
- whole-wheat flour 148g
- beer 201g
Mixed, portioned out into loaf pan (2/3rds full) and final proofed for 3-5 hours till it reached the rim and the top showed numerous bubbles.
Brushed with water and baked at 225°C till ready (60-70 minutes).
Thank you Stanley.
1. Quite high percentage of salt. If we include the cracked rye then it comes in at 2.6%. If we don't (as it's not exactly flour) then it comes in at 3.9%. I did make too much dough so put aside 200g ish to make a rye roll and when I had it with peanut butter (which does have a little salt) it's a tad too salty. Still a lovely tasting bread all the same but if I were to repeat it I think I'd drop the salt %.
2: Interesting enough the salt is added into stage 2 of the recipe making it 6% in the preferment. We're always told that salt will inhibit the activity of the starter. However the preferment rose very well indeed!