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Sponge Rise: 8-12 hours Final Rise: 3 hours
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Bake time: 40 min
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Ingredients
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Method
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Sponge:
200 g (7 oz) light rye starter from this recipe
200 g (7 oz) dark rye flour
150 ml (0.26 pt) 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 8-12 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
2 tbsp honey
170 ml (0.3 pt) water
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Pour the water into two glasses - 85 ml per glass. Add the salt to one glass and stir to dissolve, add the honey to the other glass and stir to dissolve.
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Add the honey and water to the sponge and stir to combine.
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120 g bread flour
100 g light rye flour
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Add the flours to the sponge.
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Add the salted water and stir to combine well all the ingredients.
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The dough should be very thick and sticky.
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Line the bread tin with baking paper. I used a Pullman Loaf Tin with a lid, for 900 gr loaf, dimensions: 8.39 x 4.8 x 4.33 inch (21 x 13 x 11cm).
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Transfer the dough into the tin lined with baking paper and even the surface of the dough with wet palm or a spatula.
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Cover the tin with a plastic wrap or bag and leave to rise for 3 hours.
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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.The bread should make the hollow sound if it's baked inside. Cool on a wire rack at least 1 hour. The loaf of bread weighs 830 g. Serve with unsalted butter or charcuterie of your choice.
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