If you don't want your bread to be nothing more than solid cotton candy, then this recipe provides you with a very nutritious and tasty food. Rye has some advantages over wheat when it comes to food ingredients, but takes some knowledge to bake it into a soft bread. In this instructable I will first give you a short version how to bake this delicious bread, then explain all the details including particularised instructions about soaker, malting, prolonged proofing, steaming, sourdough starter and a little history. Then later the recipe in a long version.






Falling Heat


Recipe long version

Step 1: Recipe Short Version:


  • 200 grams whole rye flour
  • 120 grams sourdough
  • 90 grams soaker
  • 100 ml water
  • 1/2 teaspoon salt
  • 1 spoon vegetable oil
  • spices

Prepare the sourdough and the soaker on the previous day.

Mix flour, salt, 100ml water, add soaker and sourdough.

Knead 4 minutes, let rest 5 minutes.

Knead briefly again, put in lightly-oiled bowl.

Let dough ferment covered for 4 hours.

Let dough rise for 2 hours in a floured banneton, dapple the top with oil and cover.

Preheat oven to 260°C (500°F).

Score the dough, after sliding the bread into the oven, steam 3 to 4 times every 30 secounds.

Lower the heat to 220°C (430°F) and bake for 20 minutes.

Lower the heat to 200°C (390°F) and take out after 25 minutes.

Let cool down for 1 hour and let rest in storage until the next day.

<p>Okay, I'm not a baker...what's a 'soaker'?</p>
<p>I am sorry for the confusing layout of the instructable, but I wanted a quick access for advanced users right at the beginning, then explain all the knowledge needed at length for beginners, and then explain the recipe executed step by step. You can find a link to the soaker right in the <a href="http://www.gmf-info.de/vorteige.pdf">intro</a>, then the explanation in <a href="http://www.gmf-info.de/vorteige.pdf">step 5</a>, and finally the practical application in <a href="http://www.gmf-info.de/vorteige.pdf">step 19</a>. If you speak German you can even use an educational handout for bakers: <a href="http://www.gmf-info.de/vorteige.pdf">http://www.gmf-info.de/vorteige.pdf</a></p><p>I'm glad I could help!</p>
Vielen Dank!
<p>I've tried for many months to develop a leaven from Rye flour with no success. On the other hand I can achieve success about every 3rd try with wholemeal flour. I put my lack of success to the pest treatment this place has had. My previous home let me achieve success whenever I made bread. Do you have any suggestions?</p>
<p>Yeast is ubiquitously. There is the 7 cent brewery in Australia who made beer from yeast from belly button fluff. If you bake a bread with sourdough you can keep a part until the next time. Feed it regularly and it can last forever. I know a family with a sourdough from the Napoleonic era, that was passed through all generations. If you store it in the right place there is not much that can go wrong, unless your home has mould or you live by the sea.</p>
Thanks for your reply Joerg,<br>In over 15 years you are the first person to say living by the sea is the reason I've had no success growing more leaven. Thanks for that.<br><br>TA
<p>In the old days people with asthma were sent to the sea because the air<br> is free of spores. Additionally the spindrift creates an aerosol with <br>iodine which is antifungal and small salt crystals which induce <br>plasmolyse, killing all single-celled organisms. Buy a starter and feed <br>it in a room on the far side of the sea. You could even tell puratos.com<br> about your problem and buy a proper leaven from their sourdough <br>library.</p><p><a href="https://www.puratos.com/commitments/next-generation/product-heritage/sourdough-library">https://www.puratos.com/commitments/next-generation/product-heritage/sourdough-library</a></p>
<p>Great Instructable! I used to live in Germany and I truly miss the wonderful breads that are available in every city and town. I have many great memories of going to buy fresh bread from the bakery as a child. Thankfully I live in an area with a large Polish population here in New England, so there is a local bakery that makes the best rye bread. Now I have a recipe if I ever need one. Of course many of the ingredients are hard to get here in the USA as they aren't available in local grocery stores. King Arthur flour's website is a great source for ingredients for those of us that can't buy the ingredients locally. </p>
Hard to get? With this instructable you only need rye, water, salt, some oil and patience. But thank you!
<p>Yes, but in some countries it is really hard to find finely ground rye flower because their normal breads don't contain any rye and nobody knows what sourdough is, let alone instant sourdough. </p>
<p>Fantastic instructions. I am inspired to try this. </p>
<p>Go ahead!</p>
<p>LOOKS LIKE ART!!</p><p>I had to see it </p><p>Amazing. hopes it taste as good as it see`s.</p><p>WannaDuino!!!</p>
<p>Thank you. And it does!</p>
<p>Excellent! </p>
<p>Thank you.</p>
<p>Thank you for all the detail and baking science - it's great to know precisely what's going on. I will have to get some rye and try it out!</p>
<p>Knowing why you do it helps you doing it the right way. And yes, you only need rye and water, the other ingredients are just a combination of the two. Thank you, too.</p>
<p>I thank you for your introduction to making rye bread. I will have to digest it as you have given a great deal of information. Just the way you talk about it, you sound like an acquaintance of mine who is a German Master Baker. </p>
<p>Well I thank you! I guess he can give you even more advice.</p>
Ten bucks says nobody tries this recipe. Ha ha.
<p>Oh look, someone who also competes in the Bread Challenge has made an alt account ..</p>
<p>I didn't know sourdough was an ingrediant. I thought it was a bread. I guess you learn new things everyday. That bread looks delicious!!</p>
<p>In fact there are natural leaven, first leaven sponge, secound leaven sponge and ripe leaven sponge if you want all 4 stages of a sourdough. You take a storage leaven and continously feed it in bigger portions until you have the size you want to bake. From a practical point of view, a sourdough is always an ingredient of a sourdough when you feed it.</p>

About This Instructable




Bio: Polymath and idiot. Mostly idiot.
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