Alpine Rye
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Prep Time
30 mins
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Cook Time
1 hr
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Additional Time
1 hr
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Total Time
2 hrs 30 mins
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Servings
4 people
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Course
Bread
Alpine Rye
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Alpine rye bread is a popular bread in Germany made with dark rye flour.
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Ingredients
- sourdough bread
- 280 g wholemeal rye flour
- 280 g water 45 °C
- 30 g rye bread slices
- 3 g salt
- rye bread old
- 100 g rye bread old, finely ground
- 200 g water
- Main dough
- 593 g sourdough bread
- 300 g bread old, soaked
- 420 g rye flour alternative: alpine rye flour, dark rye flour 1370
- 200 g wheat flour
- 360 g water 25-30 ° C
- 25 g honey
- 17 g salt
- 9 g yeast
Instructions
- Sourdough – Stir thoroughly let ripen at a warm temperature (around 30 °) dropping to room temperature for 12 hours.
- Add the old rye bread and water in a bowl and allow to soak for 40 minutes.
- Mix all ingredients in the mixer for 9 minutes at low speed. If 1370 rye flour is used, I would reduce the bulk water amount to 340 g. Let the dough rest for 45 minutes.
- Shape round on the floured work surface in such a way that many creases appear on the underside of the dough clasp.
- Allow to mature with the end down in the floured fermentation basket for 60 minutes at room temperature.
- Preheat the oven well to 240 ° C with top / bottom heat, baking stone recommended. Rush onto the inserter, let the folds open briefly (about 1 minute) and shoot immediately into the oven. Bake for 2 minutes without steaming until the skin of the dough has stabilized and further cracks have appeared.
- Give a blast of steam. Bake the bread for 10 minutes at 240 ° C and then reduce to 215 ° C.
- In this way, the baking time for this stately bread is reduced to 50 minutes, which ensures an aromatic, crispy crust and a really juicy crumb.
- Let the bread cool completely before cutting.
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