I got eight years old (!) leaven into care, so I slowly discover the secret and beauty of homemade bread. I found an amazing and simple recipe on the web page nuselskakuchta.blogspot.com, the result is guaranteed, absolutely fantastic and impossible to compare with the purchased bread. This bread has so crispy crust and soft, fluffy crumb that everybody becomes instantly addicted!
Ingredients for fermentation:
- Rye leaven
- 350g rye flour
- 350ml of water
Final dough ingredients:
- 150-200g rye flour
- tablespoon of honey
- caraway seeds
- ground coriander
In a bowl, mix 350g of rye flour with the same amount (in weight) of water and stir in the rye leaven (I usually add 2 tablespoons). Cover the bowl and let the dough ferment for 10-12 hours in warm place. The fermentation time depends on the temperature in the room, the dough should be beautifully bubbled and doubled in volume.
Once the dough is fermented, stir in 150-200g flour, a tablespoon of honey and a pinch of salt. Compared to the original recipe, I also add 1 tablespoon of caraway seeds (crushed or whole) and 1 tablespoon of coriander. Thoroughly mix all the ingredients together, knead the dough and let it prove for 1.5 hours.
Then shape the loaf and leave it to prove for another 1.5-2 hours in the bowl lined with floured cloth or linen. There is no need to fold the dough like you do when using wheat flour. Once the loaf has almost doubled in size, it’s ready for baking.
Preheat the oven to 250°C or little less if using hot air program. Gently place the leaf on to a flour-dusted baking tray, pour a glass of water on the bottom of the oven and close the door quickly to keep the steam inside. After 10 minutes lower the temperature to 230°C, after another 10 minutes to 200°C and bake for another 35 minutes. Allow the finished loaf to cool on a rack for at least 6 hours.
The result is really worth it! The loaf is relatively small, but it doesn’t matter because the fresh and crisp bread is the best. Be careful, it’s very addictive 🙂