First thing first: you will absolutely need this product – fermented rye malt. It is this powder that adds that sweet & sour almost umami flavor that distinguishes this bread from any other. I couldn’t find it on Amazon, but it is available on Etsy and ebay from several vendors. The delivery can be long (2-3 weeks), it may come from Kazakhstan or some other distant place.
Here is the picture:
The rest of the ingredients are all wildly available:
For Leaven(for the night):
- starter from the fridge – 70gr
- room temperature water – 70 gr
- rye flour – 70gr
For Brewing (for the night):
- Rye flour – 80 gr
- fermented malted rye – 25 gr
- ground coriander – 6 gr (1 1/2 tsp)
- boiling water – 250 gr
For Initial Dough:
- all leaven
- all brewing
- rye flour – 170 gr
- room temperature water – 50 gr
- yeast – 0.5 gr (optional)
For Final Dough:
- Molasses – 20 gr
- Room temperature water – 80 gr
- Sugar – 30 gr
- Salt – 10 gr
- Rye flour – 100 gr
- Whole wheat flour – 75 gr
- Coriander seeds (whole and/or crushed)
Directions:
The bread is done in 4 main stages:
- 1st stage – leaven:
- Mix your starter with room temperature water, the add rye flour, cover and leave overnight on the counter
- 2nd stage – brewing:
- Mix well brewing dry ingredients
- Add boiling water, mix well so everything is incorporated
- Place in 60° C or 140° F oven ( or on some heating pad) for 2 hours. Leave it in the oven after turning it off overnight
- 3rd stage – initial dough:
- In a big bowl combine leaven, brewing , flour and water. Add yeast if you want the dough to rise faster, I skip it.
- Cover with plastic wrap and put in a warm place (28° C or 82° F) for an 3-4 hours
- 4th stage – final dough:
- mix well water, molasses, salt, sugar till salt and sugar dissolve
- Add your wet ingredients to the dough
- Add both types of flour and mix the dough well with spoon or wooden spatula
- Cover with plastic and let it raise for another hour
- Prepare the baking form by covering it with the parchment paper
- Using wet hands extract the dough from the bowl, shape it a little and place into the baking form.
- Press the dough into all corners of the form with your wet hands
- Sprinkle with coriander seeds and press them a little
- Leave it to raise for an 1-2 hours
- You can bake it after raising or put in the fridge overnight.
- Preheat your oven to 250°C or 500° F
- Bake for 10 min then reduce temperature to 200° C or 450° F and bake for another 55-60 min
