Hi all

I know this question has been asked many times, but can someone propose a simple 100% rye recipe?

I trade  twice weekly at a farmers market and currently bake a 40% rye but have had plenty of requests for a 100% rye. Any suggestions? I would prefer a sourdough rye formula but willing to try a fresh yeast (commercial) version if available. I would prefer to bake the loaf in pans to keep the shape but will also consider a free form loaf, provided it doesn't spread flat before the bake, as is wont with rye dough. I bake in a flat deck electric oven (my main bread oven) but also bake in my fan assisted convection oven. I mix in a commercial spiral mixer and use a prover cabinet to ferment dough at correct temps.

Need a simple recipe that doesn't require a gazillion (that's millions of millions of millions!) of complicated steps. I currently use Hamelmans recipe for all my sourdough bread as well as his baguette recipe, which goes down a hit here in Johannesburg South Africa.

Salut

Paul