90% Rye Loaf Bread "Grindelbrot" [Bakery Recipe]

1. 1

   Mix the ingredients for the sourdough (it's will be quite stiff).

2. 2

   Let 'ripen' for 12-18 hours at room temperature.

3. 3

   Mix salt with warm water until dissolved.

4. 4

   Pour over the breadcrumbs.

5. 5

   Let stand in a warm place for 1 hour.

6. 6

   After 12-18 hours, the sourdough should have some cracks and be ready to use.

7. 7

   In a large bowl, add the breadcrumbs + water mix, then the 550 g rye flour and 100 g bread flour, then place the sourdough on top.

8. 8

   Mix and squeeze the ingredients together with your fingers

9. 9

   After it comes together and some of the stickiness has subsided, it's ready to shape.

10. 10

    Press out into a rectangular s until as thick as the back of your hand.

11. 11

    If using dried fruits & nuts, gently press them into the dough.

12. 12

    Roll it up towards you (photo shows dough without fruits and nuts), and when almost all the way to the end, flatten out the end so it's the same width as the rest of the roll.

13. 13

    Press out the very edge to taper it a bit to make a seal.

14. 14

    Roll the rest of the way and with the edge facing down, press down gently so it seals.

15. 15

    To decorate the crust with seeds or flakes, prepare a clean, moist towel.

16. 16

    Roll the sides and top of the dough on the towel to wet it a little.

17. 17

    Then roll the dough into a tray filled with plenty of seeds (poppy, sesame, etc.)

18. 18

    or flakes (oats, rye, etc.)

19. 19

    - they will stick to the moistened dough.

20. 20

    Gently lay each dough log into a loaf pan - it's hard to put it in straight so slightly bend the loaf into a U-shape and lay it in.

21. 21

    The sides will rest and fill out while rising.

22. 22

    Let rise in a warm place for about 3 hours (35C) - or until it's risen to about the same height as the loaf pan.

23. 23

    Bake at 230C for 30-35 minutes with steam.

24. 24

    If you want to add a little more color to the crust, remove the bread from the pans and bake for a couple more minutes.

25. 25

    (Note: the baker's recipe uses 230C bottom heat and 200C top heat for the first 20 minutes, then uses 235C bottom heat and 220C top for the last 10 minutes - not sure what the equivalent is in a home oven, so keep an eye on the bread).

26. 26

    After baking, gently tip the pan over and let the loaf slide out (if still in the pan).

27. 27

    Let cool completely before cutting.

* Per serving · 4 servings · Values may vary.