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