TRULY 100% Rye bread

Name: TRULY 100% Rye bread Recipe
Yield: 26
Ingredients: This is a sourdough recipe....make the sourdough by mixing 2.5 grams rye flour and 50 grams warm water. Cover and keep warm for 24 hours. DAY TWO Add 25 grams whole rye flour and 50 grams warm water to day one's mix. Cover and keep warm. DAY THREE Add 25 grams whole rye flour and 50 grams warm water to day two mix cover and keep warm. DAY FOUR Add 25 grams whole rye flour and 50 grams warm water to day three mix cover and keep warm. DAY FIVE Mix 50 grams of rye sourdough starter which comes from DAY ONE TO FOUR....mix it with 150 grams whole rye flour and 300 grams lukewarm water. Keep warm and cover overnight. DAY SIX in a large bowl add take 440 grams of the mixture previously made (there will be leftover mix) and add 330 grams of rye flour 200 grams lukewarm water and 5 grams of salt. Mix thoroughly grease large bread pan put dough in greased bread pan with wet hands sprinkle alittle rye flour on top cover with cling film and place in fridge for 10 hours take out and bring to room temp in 3 hours.....heat oven to 240c....bake 10 mins then turn heat to 220c and bake for 45 min. Cook on wire rack...wrap in cling film and let rest for a day.

Number of Servings: 26

Ingredients

This is a sourdough recipe....make the sourdough by mixing 2.5 grams rye flour and 50 grams warm water. Cover and keep warm for 24 hours. DAY TWO Add 25 grams whole rye flour and 50 grams warm water to day one's mix. Cover and keep warm. DAY THREE Add 25 grams whole rye flour and 50 grams warm water to day two, mix, cover and keep warm. DAY FOUR Add 25 grams whole rye flour and 50 grams warm water to day three, mix, cover and keep warm. DAY FIVE Mix 50 grams of rye sourdough starter which comes from DAY ONE TO FOUR....mix it with 150 grams whole rye flour and 300 grams lukewarm water. Keep warm and cover overnight. DAY SIX in a large bowl add take 440 grams of the mixture previously made (there will be leftover mix) and add 330 grams of rye flour, 200 grams lukewarm water, and 5 grams of salt. Mix thoroughly, grease large bread pan, put dough in greased bread pan with wet hands, sprinkle alittle rye flour on top, cover with cling film and place in fridge for 10 hours, take out and bring to room temp in 3 hours.....heat oven to 240c....bake 10 mins then turn heat to 220c and bake for 45 min. Cook on wire rack...wrap in cling film and let rest for a day.

Directions

Serving Size: 1 slice

Number of Servings: 26

Recipe submitted by SparkPeople user DAVIDCLINE.

Servings Per Recipe: 26

Nutritional Info Amount Per Serving