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Alpine Rye
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Alpine Rye

Alpine rye bread is a popular bread in Germany made with dark rye flour.

Prep Time
30 mins
Cook Time
1 hr
Additional Time
1 hr
Total Time
2 hrs 30 mins
Servings: 4 people
Course: Bread

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

    Cup of Yum
  1. Sourdough – Stir thoroughly let ripen at a warm temperature (around 30 °) dropping to room temperature for 12 hours.
  2. Add the old rye bread and water in a bowl and allow to soak for 40 minutes.
  3. 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.
  4. Shape round on the floured work surface in such a way that many creases appear on the underside of the dough clasp.
  5. Allow to mature with the end down in the floured fermentation basket for 60 minutes at room temperature.
  6. 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.
  7. Give a blast of steam. Bake the bread for 10 minutes at 240 ° C and then reduce to 215 ° C.
  8. 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.
  9. Let the bread cool completely before cutting.