Ingredients
- sourdough starter50 g
- wholemeal rye flour350 g
- water350 ml
Procedure
Make up the pre-dough – mix the 50 g of sourdough starter, 350 g of wholemeal rye flour and 350 ml of water.
Cover the pre-dough with film.
Shake the 200 g of rye into a bowl and pour 200 ml of boiling water over it. Cover the bowl with film.
Pour 150 ml of boiling water over the 150 g of coarse ground rye and also cover it.
Dough and baking (days 2-4)
Shake the soaked whole rye into a pot of boiling water and cook for 1 hour until completely soft.
Once cooked, drain it and cool it.
Take 50 g of the pre-dough and store it in the refrigerator for the next bake.
Mix the remaining 700 g of pre-dough with the cooled cooked rye, soaked ground rye, 550 g of wholemeal rye flour, 150 ml of water, 22 g of salt and 120 g of maple syrup.
Stir the ingredients well with a wooden spoon.
Cover the bowl and let the dough rise for 30 minutes.
Grease well two bread moulds measuring 20 and 30 cm long.
Distribute the dough in both moulds – it should fill them a little over half way up.
Cover the moulds with cling film and let the dough rise for 3-4 hours.
The dough will not rise drastically, but it should rise a bit.
Preheat the oven to 150°C.
Brush the top of the dough with water.
Wrap both moulds in several layers of aluminium foil, then place in the oven.
After 1 hour of baking, lower the temperature to 120°C and bake for another 13 hours.
After baking, turn off the oven and leave for 1 hour so the bread slowly cools in the oven.
Cover both moulds with a cloth and leave at room temperature for another 24 hours.
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