Ingredients
The gelatined rye mix
- 480 gr Water at 90 degrees C
- 120 gr Rye flour
The dough
- 400 gr rye leaven
- 100 gr cold water
- 600 gr gelatined rye mix
- 600 gr rye flour
- 12 gr salt
Method
The gelatinated rye mix
- Quickly whisk rye flour in the hot water
- Leave for 1 hr to 1 day
The loaf
- Set apart 4 tablespoons of the gelatinated rye mix to brush over the loafs later
- Mix the leaven in the cold water
- Add the gelatinated rye mixture
- Add the flour and the salt
- Stir until you have a sticky paste
- Knead gently into two balls
- Shape each ball into a baton
- Let the loafs rise on floured cloth in a basket for 5 hours / until doubled in size
- Just before baking, brush with the remaining gelatinated rye mixture and spray with water
- Bake for 50 minutes at 210 degrees C
- Leave to cool fully
- Wrap in kitchen baking parchment tied with a string and leave for 24 nrs before slicing
From the amazing book The handmade loaf
My twist: add anise , cinnamon, and orange zest to the dough for an even richer flavour.