Friesisches Schwarzbrot - Friesian Rye
STARTER:
100 g rye meal
26 g whole wheat or rye mother starter
200 g water, lukewarm
INTERMEDIATE DOUGH:
all starter
100 g rye meal
100 g whole wheat flour
150 g water, lukewarm
FINAL DOUGH:
all intermediate dough
100 g whole wheat flour
6 g salt
10 g honey
8 g molasses
25 g flaxseeds
25 g sesame seeds
25 g sunflower seeds, toasted
50 g water, lukewarm (or more, as needed)
sunflower seeds for topping
DAY 1
Using a large spoon, stir together all starter ingredients in a bowl. Leave at room temperature, covered with plastic wrap for 4 - 6 hours (or overnight). When the starter has fully developed, use it or refrigerate (take out 2 hrs. before using).
DAY 2
In the morning, using a large spoon (or stand mixer with paddle attachment), mix together all ingredients for intermediate dough until well combined. Cover and ferment at room temperature.
In the evening, using a large spoon (or stand mixer with paddle attachment), mix together all ingredients for final dough, adding lukewarm water until dough has consistency of cake batter. Fill dough (up to 3/4) in lightly oiled medium sandwich loaf pan (9"), smooth with wet rubber spatula, sprinkle with sunflower seeds, cover and refrigerate overnight.
DAY 3
Remove dough from refrigerator 2 hrs. before using.
Preheat oven to 475 F (with steam pan). Bake bread at 450 F (steaming with 1 cup boiling water) for 15 minutes, remove steam pan, reduce temperature to 375 F and continue baking for another 15 min.. Rotate 180 degrees, and continue baking for another 20 - 30 minutes (internal temperature 200 F). Mist with water while hot, and let cool on wire rack.
Updated 9/23/13