A condensed version of Perfect Loaf’s sourdough rye. Note: try using 75% of the quantities in the recipe, this is too much to fit in our pan.
- 47 g 100% hydration mature sourdough starter (20%)
- 234 g sifted rye flour (100%)
- 234 g water (100%)
- 65 g sunflower seeds (unsalted)
- 65 g pumpkin seeds (hulled & unsalted)
- 30 g flaxseeds (raw)
- 176 g whole grain rye flour
- 176 g whole grain spelt
- 234 g water
- 88 g dark beer
- 12 g salt
- 515 g mature leavain
Leaven & Soaker (day before baking)
- Mix all ingredients for leaven.
- Ferment for 10-12 hours at around 72-74°F / 22-23°C.
- Toast seeds on parchment paper in a pan. Save the parchment paper for baking.
- Soak in hot water for the same duration as leaven.
- Drain the seed mixture using a fine-mesh sieve, and set aside.
- Add leaven to mixing bowl with beer and water, stirring to dissolve the leaven.
- Add in all dry ingredients and the drained seed mixture.
- Mix well with wet hands or a spatula, there should be no dry bits of flour.
- Cover the bowl and let ferment for 30 minutes at 74°F (23°C) ambient temperature.
- Lightly grease pan.
- Scoop the dough into the pan.
- Smooth the top with wet hands or a spatula.
- Cover and proof for 1.5 to 2 hours at around 74°F (23°C). The dough should rise to about 1” below the top rim of your pan.
- Preheat the oven to 400°F (204°C).
- Place pan on a baking sheet lined with parchment paper you saved from the toasting.
- Use a lid for the pan, if you don’t have one, try 2 sheets of foil or steam the oven.
- Bake for 35 minutes at 400°F (204°C).
- Turn the heat down to 350°F (176°C) and bake for 1.5 to 2 hours until the internal temperature reaches 208-210°F (97-98°C). Check the loaf occasionally in the last 20 minutes to check for doneness.
- Remove lid and cool on wire rack until pan is cool to the touch.
- Gently remove the bread from the pan, wrap in a cloth, and rest on the counter for 24-48 hours. Be patient!