Tom Jaine's German Sourdough Rye Bread
I'm indexing the bread recipes in all my books (quite a task) and I'm getting a chance to see what all recipes I have. In one book, "Making Bread at Home" by Tom Jaine, I found this 100% whole grain recipe: German Sourdough Rye Bread.
Your starter uses 60g wholegrain rye flour, 1/4 cup water at 110 degrees, and a pinch of caraway seeds. You leave that at about 80 degrees for two days, stirring twice a day. As always, I used my oven with the light on.
Then you make the leaven using 2 tablespoons fo the starter, 1 1/4 cups water at 110 degrees, and 300g more of the rye flour, leaving that for eight hours at about 85 degrees. Again, I used the oven with the light on. 80 degrees, 85 degrees, I take what I can get.
Finally you take 500g wholewheat flour, 300g rye, 15g fresh yeast (I used 8g active dry), 1 3/4 cup water at 110 degrees, 2 teaspoons salt, and the ripe leaven. You mix the dry ingredients and make a depression to add the wet. I was surprised that there was no more mention of caraway seeds, so I just added 1 tablespoon - maybe it should have been 2 (I like caraway). I also added 1/2 (I think) cup gluten for two reasons: I really wanted this to succeed, and I have it in my arsenal so I may as well use it. After you get it all mixed together, you let it rest for ten minutes in a warm spot, then you knead for at least ten minutes.
Next it rises at about 85 degrees for 1 1/2 hours until "nearly doubled". I was so surprised at how well my concoction rose!
Finally you shape. He has you dividing into two loaves and baking them either together in an 8.5x4.5x2.5 inch pan or separately in two 7.5x3.5x2.25 pans. I divided them into eight mini-loaves. The shaped loaves rise for 30-45 minutes, and the oven heats to 450 degrees.
You place them on an upper rack and bake for 20 minutes (15 for the two smaller pans) at each of 450, 400, 350, spraying three times in the first five minutes. I just realized that I misread these instructions and didn't bake as long as the recipe called for, but they turned out fine (200+ internal temp) because they were mini loaves.
I simplified the directions, believing all you artisans can fill in between the lines.
Anyway, not bad.
Nellie and my German Sourdough Rye Bread: Nellie considers my German Sourdough Rye Bread by Tom Jaine