Frisian Rye
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Primary Build:100 g dark rye flour90 g unfed sourdough starter200 g warm water---Soaker:100 g assorted seeds (I used a mix of hemp, poppy, pumpkin, sunflower, quinoa, amaranth, chia, sesame and flax)100 g boiling water---"Sponge" Dough:all the "primary build"100 g dark rye flour100 g whole wheat bread flour200 g warm water---Final Doughall of the spongeall of the soaker100 g dark rye flour100 g whole wheat bread flour50 g warm water10 g honey
Stir together all "Primary Build" ingredients in a bowl. Cover and let stand (at room temperature) for 4-6 hours (or overnight).
Combine "Soaker" mixture in a bowl, cover and let stand at room temperature 8-24 hours.
After "Primary Build" is established, mix the ingredients for the "Sponge Dough" until well combined. Cover and let stand at room temperature for 4-6 hours. If needed, place (covered) in the refrigerator overnight and let stand at room temperature 1 hour before proceeding.
Finally, stir together the ingredients for the "Final Dough", adding warm water until dough has the consistency of thick muffin batter.
Fill a well-greased 9x5" loaf pan 3/4 of the way with the dough. Cover and let proof 5-6 hours, or proof at room temperature 3 hours and refrigerate overnight. (If refrigerating dough, remove from refrigerator 3 hours before baking.)
40 minutes before baking, place a baking stone (if you have one) on the lowest oven rack and preheat the oven to 475 F.
10 minutes before baking, fill a 9" square metal pan with hot water and place on the bottom of the oven.
Place the loaf pan on the stone and immediately turn the oven to 450 F. Bake for 15 minutes, then remove the pan of water, reduce temperature to 375 F and bake another 15 minutes (until it holds its shape when removed from the pan).
Remove bread from the pan, transfer to a piece of parchment and slide onto the baking stone.
Bake 24 minutes, rotating loaf every 6 minutes so that each "long" surface of the loaf touches the stone.
The final bread should be caramelized and crisp on all sides.
Cool on wire rack. For the first 24 hours, keep in a paper bag to prevent mould and steam development, then it can be wrapped in aluminum foil or plastic and refrigerated.
Serving Size: 1 loaf, 20 thin slices
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Combine "Soaker" mixture in a bowl, cover and let stand at room temperature 8-24 hours.
After "Primary Build" is established, mix the ingredients for the "Sponge Dough" until well combined. Cover and let stand at room temperature for 4-6 hours. If needed, place (covered) in the refrigerator overnight and let stand at room temperature 1 hour before proceeding.
Finally, stir together the ingredients for the "Final Dough", adding warm water until dough has the consistency of thick muffin batter.
Fill a well-greased 9x5" loaf pan 3/4 of the way with the dough. Cover and let proof 5-6 hours, or proof at room temperature 3 hours and refrigerate overnight. (If refrigerating dough, remove from refrigerator 3 hours before baking.)
40 minutes before baking, place a baking stone (if you have one) on the lowest oven rack and preheat the oven to 475 F.
10 minutes before baking, fill a 9" square metal pan with hot water and place on the bottom of the oven.
Place the loaf pan on the stone and immediately turn the oven to 450 F. Bake for 15 minutes, then remove the pan of water, reduce temperature to 375 F and bake another 15 minutes (until it holds its shape when removed from the pan).
Remove bread from the pan, transfer to a piece of parchment and slide onto the baking stone.
Bake 24 minutes, rotating loaf every 6 minutes so that each "long" surface of the loaf touches the stone.
The final bread should be caramelized and crisp on all sides.
Cool on wire rack. For the first 24 hours, keep in a paper bag to prevent mould and steam development, then it can be wrapped in aluminum foil or plastic and refrigerated.
Serving Size: 1 loaf, 20 thin slices
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 118.4
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 5.3 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 4.2 g
- Protein: 4.1 g
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