rustic rye bread

Step 1/8

• 200 g flour
• 6 g fresh yeast
• 200 ml water

Combine flour, yeast and water to a wet dough and cover with plastic wrap. Let that sit over night on the counter.

Step 2/8

• 6 g sourdough starter
• 56 g whole-wheat rye flour
• 56 g water

Combine flour, water and sourdough starter in a jar with the lid loosely on. Let that sit over night.

Step 3/8

• 300 g flour
• 500 g whole-wheat rye flour
• 60 g maple syrup
• 4 tsp ground cumin
• 30 g salt
• 14 g fresh yeast
• 360 ml water

Combine the sourdough, starter dough, flour, yeast, rye flour, maple syrup and cumin. Knead and gradually add water. Knead for another 8 minutes before adding the salt. Knead for an additional 2 minutes. The dough should be stiff and dry.

Step 4/8

• oil

Let the dough chill in a slightly oiled bowl for an hour. Then pull and fold the dough around the clock 2 times and let the dough chill for another hour.

Step 5/8

• flour

• bowl
• tea towel

On a floured surface, shape the dough by pulling the sides into the middle and roll it up to a tight ball. Lay out a bowl with a floured tea towel and let the tight dough ball chill in there for 45-60 minutes.

Step 6/8

Preheat your oven to 480F (250C) and let your baking sheet heat up as well. Once heated, flip the dough onto the hot baking sheet and cut a score into the loaf.

Step 7/8

• heatproof bowl

Bake the bread with a heatproof bowl of ice for 15 minutes. Cut the heat back to 430F ( 220C ) and take out the ice. Let the loaf bake for another 25 minutes. You know it’s done if it sounds hollow when you knock on the bottom.

Step 8/8

Let the bread cool completely before cutting.

Enjoy your meal!