This is my first success with a 100% rye and it is a very easy recipe. Starting early, this recipe can be completed in one day. I will make this one again and again, with some minor tweaks along the way. I usually follow a recipe very closely the first time but tweak many ways with later experiments.
I started at 07:00 and took it out of the oven at 19:45 on the same day. I really like the timing because it has all night to cool and cure. I’ve found that rye breads need more than just a cooling period before they are ready to slice. Rush the timing and you’ll get a gummy center.
There is no kneading on this recipe and because it is 100% hydration, it is a sticky, sticky dough. Just one mixing (I used my dough whisk) and it’s ready for the BF in the pan. It is perfect for using a loaf pan. It’s almost like a very thick cake batter and you use a bowl scraper to get it into the pan.
The above pics show the dip in the top of the loaf, which usually indicates overproofing, so I’ll watch it more closely next time. The taste was intensely rye and it had a nice, moist and soft crumb. I’ve read that 100% rye breads have a much longer shelf life than wheat breads but I won’t be able to test that idea, since we don’t let it age very long.
Here are the ingredients:
350g Whole Grain Rye Flour (I used sprouted)
150g Rye sourdough starter (100% hydration)
6g salt (1 t.)
1 t. caraway seed (optional)
For the complete recipe, go to RootSimple.