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Preparing time Sponge rise: 12 hrs Bread dough rise: 2 hrs
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Bake: 40 min plus extra 5 minutes without the tin
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Ingredients
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Method
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Sponge:
200 g light rye starter from this recipe
200 g dark rye flour
150 ml tepid water
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Mix the starter, flour and water in a glass bowl. The sponge should be dense and sticky. Cover with foil and set aside for 12 hours. It's good to make the sponge the evening before the bake day and leave to rise overnight.
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The bread dough
1 tbsp salt
100 g dark rye flour
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Add the salt to rye flour.
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2 tbsp barley malt syrup
1 tbsp honey
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Dissolve the honey and malt syrup in water.
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Add half of the liquid to the sponge and combine well.
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120 g bread flour
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Add bread and dark rye flour with salt to the sponge and mix.
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Add the rest of the liquid and mix to get sticky, dense dough. You can use a standing mixer but don't overmix the dough, just combine the ingredients.
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Transfer dough to the baking tin lined with baking paper, cover with the foil and let it rise 2 hours. The dough should reach the edge of the tin.
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Preheat the oven to 230ºC. Pop the bread into the oven. After 15 min, lower the temperature to 200ºC. Bake 40 minutes. Remove from the oven and the tin. Remove the baking paper and return the bread to the oven for further 5 minutes.
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The bread should make the hollow sound if it's baked inside. Cool on a wire rack at least 1 hour. Serve with unsalted butter or hard cheese of your choice.
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