Coarse Rye Bread
A dark traditional German sourdough bread made with coarse rye flour, molasses, and caramel color.
Ingredients
water
12 oz
fresh yeast
0.25 oz
fermented rye starter
10 oz
coarse rye flour
5 oz
clear flour
1 lb 3 oz
salt
0.5 oz
malt syrup
0.25 oz
molasses
0.5 oz
caramel color (optional)
0.38 oz
Instructions
1
Mixing
Dissolve the yeast in the water. Add the starter and mix to break up the sourdough. Add the coarse rye flour, clear flour, salt, malt syrup, molasses, and caramel color. Mix on low speed for 5 minutes to form the dough. Do not overmix.
2
Fermentation
Rest for 15 minutes, then divide.
3
Shaping
See pages 121-124. Only proof until 3/4 full.
4
Baking
Bake at 425°F (218°C), using steam for the first 10 minutes.
