Description
This recipe makes 3 loaves. Why so much? Because the shelf life is so long and you will definitely want more than one loaf. These also freeze really well.
Ingredients
LEVAIN
100 grams (1/2 cup) active sourdough starter
470 grams (3 3/4 – 4 cups) rye flour
470 grams (2 cups) warm water
SEEDS
65 grams (1/2 cup) unsalted sunflower seed
65 grams (1/2 cup) unsalted pumpkin seeds
195 grams (1 cup) rye kernels
25 grams flax seed (2 tablespoons)
2 1/2 (+/-) cups boiling water for soaking
NOTE: You could sub the sunflower seed, flax, and pumpkin for more rye kernels for a more traditional loaf (may need more boiling water as the rye soaks up water and sunflower and pumpkin seeds do not). Or you could omit the seeds altogether, but if you do, you may want to reduce the salt to 20 grams.
DOUGH
1040 grams Levain
280 grams (2 1/3 cups) rye flour
400 grams (3 1/3 cups) high protein flour
585 grams (a scant 2 1/2 cups) warm water
60 grams (3 Tablespoons) unsulphured molasses
24 grams (5–6 teaspoons) salt
Soaked seeds, drained
Variation:
Sub 175 grams dark beer (I’ve used Old Rasputin) for the Molasses and subtract 115 grams of warm water in the dough for a total of 470 grams.
Instructions
Start the Levain (I do this in the evening)
In a large mixing bowl combine the active starter with 470 grams of rye flour and water. Let this mixture ferment for 12 hours at room temperature (or 24 hours in a cool place like a cold garage or refrigerator). The bowl should be large enough to accommodate all the ingredients in the later steps.
Soak the Seeds
At the same time that you start the levain, combine all the whole seeds in a bowl and cover them with boiling water. Let sit at room temperature to soak and soften until ready to use them.
Make the Dough
Drain the seeds and allow them to drip dry in a sieve while you prepare the rest of the dough.
Add the water and molasses (or beer if you are trying that variation) to the levain and stir to dissolve. Add the remaining dry ingredients and the drained seeds. Mix the dough with your hands or a spatula until all the flour is well incorporated. This dough will resemble wet concrete at this stage.
Bulk Fermentation
Let this dough ferment for just a short while longer. About 30-60 minutes. Do not stretch, fold, or kneed it.
Proof
Generously oil or butter 3 loaf pans. Divide the dough between the 3 loaf pans. Smooth the top over with the back of a spoon or a spatula or wet hands. If desired, you could sprinkle or decorate with more seeds. Cover with a lid or plastic wrap for another 2 hours.
Bake
Preheat the oven to 300 F. Set the loaf pans on a baking sheet and bake the loaves for 2 1/2 – 3 hours (see note). If they are getting too brown, cover with tin foil around the second hour. Remove from the oven and allow to cool for about 1 hour in the pan. Then remove the loaves from the pan and set them on a drying rack to cool the rest of the way.
Once completely cooled, wrap them tightly to store. The loaf is even better the next day, but who can wait that long. That’s why you made 3 of them😉. They will last 10-14 days on the counter or you could freeze them.
Notes
BAKING TIMES
In my research for this recipe, I have seen baking times for this type of bread vary widely from 1-3hours and at temps of 400-300 F. I have baked a similar rye sourdough at 400 F for 1 hour and 15 minutes with good results. When testing this recipe I baked some loaves for 2 hours and some for 3 hours at 300 F. The loaves baked for 2 hours were slightly wet in the middle, whereas the loaves baked for 3 hours were not. In the end, I went with the baking time that Magnus Nielson recommends in “The Nordic Baking Book”, but you should know that there is a lot of flexibility here with the baking times. As with all loaves, they should sound hollow when you tap them and this one benefits from some deep browning and caramelization of the outside.