Oliver asked in December if I had a recipe for a aromatic bread with 90% rye. The orignal bread named “Irländer” is a whole grain bread baked with sourdough only and is originated in Mannheim. As I easily get stomach problems when eating to much rye, I always need someone to share a rye bread with. And so it took some time until a weekend I know that I would see my parents and my sister. Shared with three, the amount of rye bread left for me is perfectly 🙂
This bread has a moist crump and stays fresh for a long time. A so called “aroma stück” and sourdough makes the bread aromatic and the “aroma stück” buffers the acid peaks of the sourdough very well. A very harmonic bread.
- 50g whole rye flour
- 150g Water
- 1g diastatic Malz
- 50g fine rye meal
- 50g Water
- 5g sourdough
- Sourdough 1
- 100g fine rye meal
- 100g Water (40°C)
- Sourdough 2
- 250g whole rye flour
- 50g whole wheat flour
- 120g Water
- 10g Salt
For the “aroma stück” mix rye flour with diastatic malt and water. Heat to 65°C and keep the temperature for 2-3 hours. Bring to boil to inactivate the malt.
Mix the ingredients of the sourdough 1 and let it for about 4 hours at 30°C until it doubles its volume.
For the 2. sourdough mix all ingredients and let it rise for 14-16 hours at 20°C.
For the dough knead all ingredients for 20 min at slow speed.
Let the dough rest for 30 min, then knead again for 10 min.
Form the dough to a long loaf (works best on a wet surface) and turn it in rolled rye flakes. Place in a greased pan (25 cm length).
Proof the loaf for about 2-3 hours at room temperature.
Preheat the oven to 250°C.
Place the loaves in the oven. Bake for 30 seconds, then produce a lot of steam in the oven. Reduce the temperature to 200°C and bake for about 60-70 min.
Let the bread rest for 24 hours before slicing!