Has been on my baking list for a while. And what better time to post than now, Real Bread Week, the international celebration of additive free loaves. As I write this blog, bread heads, near and far are posting their favourite bakes to encourage people to buy real bread from their local independent bakeries; bake their own real bread and support the charity behind the Real Bread Campaign.
This loaf is made from 100% dark rye flour, the perfect loaf to adopt the ‘scalded flour’ technique. This method is familiar to me because it is used in a number of Swedish loaves. There are plenty of good reasons to use this method when baking rye bread. Let me explain….
As a physical process, scalding is nothing more than mixing the flour with near-boiling water and letting it stand for a period of time, at room temperature. During that time a series of physical and chemical changes happen, which influences the flavour profile and texture of the baked loaf for the better. Amylase enzymes, naturally present in the dough peak at high heat, so scalding wholegrain rye flour, (abundant in natural amylase) kills off any naturally present bacteria and yeast. Thus creating a sweeter bread. As the dough cools the amylases are free to convert the starches to simple sugars.
Sunflower Rye Sourdough Bread (100% Rye)
This involves a little of your time, over two days. Beginning in the evening on day one, simply make a loose leaven (125% hydration). Then follow with the mixing of the dough, this takes no longer than 20 minutes, cover and leave at room temperature, until the morning.
First thing the next day, incorporate the leaven into the dough, with the salt and caraway. This takes a little effort. Squidge, push and twist the leaven into the dough until it’s smooth, with no lumps, however don’t panic, it is a sticky mess. Time to rest for an hour, covered with a cloth.
Shaping the dough couldn’t be more simple, sprinkle the work surface with rye flour, roll and shape into a round, making sure that one side is smooth, this will be the side that goes, face down into the banneton basket, lined with a muslin cloth, dusted with rye flour. Sift more flour on the surface of the dough. Now leave to prove for 90-120 minutes, depending on the temperature of your kitchen. Cracks will appear on the surface of the dough when it’s ready to bake.
Sfbi's Finnish Rye
This sourdough should be baked at a high temperature, for just under an hour. The idea is to have a deeply caramelised crust. Now for the bad news, this loaf shouldn’t be sliced for 24 hours, the crumb needs to set properly before devouring.
This involves a little of your time, over two days. Beginning in the evening on day one, simply make a loose leaven (125% hydration). Then follow with the mixing of the dough, this takes no longer than 20 minutes, cover and leave at room temperature, until the morning.
First thing the next day, incorporate the leaven into the dough, with the salt and caraway. This takes a little effort. Squidge, push and twist the leaven into the dough until it’s smooth, with no lumps, however don’t panic, it is a sticky mess. Time to rest for an hour, covered with a cloth.
Shaping the dough couldn’t be more simple, sprinkle the work surface with rye flour, roll and shape into a round, making sure that one side is smooth, this will be the side that goes, face down into the banneton basket, lined with a muslin cloth, dusted with rye flour. Sift more flour on the surface of the dough. Now leave to prove for 90-120 minutes, depending on the temperature of your kitchen. Cracks will appear on the surface of the dough when it’s ready to bake.
Sfbi's Finnish Rye
This sourdough should be baked at a high temperature, for just under an hour. The idea is to have a deeply caramelised crust. Now for the bad news, this loaf shouldn’t be sliced for 24 hours, the crumb needs to set properly before devouring.
This involves a little of your time, over two days. Beginning in the evening on day one, simply make a loose leaven (125% hydration). Then follow with the mixing of the dough, this takes no longer than 20 minutes, cover and leave at room temperature, until the morning.
First thing the next day, incorporate the leaven into the dough, with the salt and caraway. This takes a little effort. Squidge, push and twist the leaven into the dough until it’s smooth, with no lumps, however don’t panic, it is a sticky mess. Time to rest for an hour, covered with a cloth.
Shaping the dough couldn’t be more simple, sprinkle the work surface with rye flour, roll and shape into a round, making sure that one side is smooth, this will be the side that goes, face down into the banneton basket, lined with a muslin cloth, dusted with rye flour. Sift more flour on the surface of the dough. Now leave to prove for 90-120 minutes, depending on the temperature of your kitchen. Cracks will appear on the surface of the dough when it’s ready to bake.
Sfbi's Finnish Rye
This sourdough should be baked at a high temperature, for just under an hour. The idea is to have a deeply caramelised crust. Now for the bad news, this loaf shouldn’t be sliced for 24 hours, the crumb needs to set properly before devouring.
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