In January a reader asked me about a recipe for dark bread with lots of rye, but without Sourdough. I needed time to think about a recipe, but finally a recipe began to form in my head. As rye needs acid for baking, I choose butter milk as liquid. The complex flavour is created by a rye poolish and a soaker made out of dried whole grain bread crumbs. The bread is in the style of a dark farmers bread with 70% rye. The buttermilk adds a noticeable but mild acidity like you would find in a mild sourdough bread.
To create the fine cracked pattern on the crust, the loaf are turned on the peel already 20 minutes prior baking and left uncovered. This results into a slight drying of the skin of the loaf and as is spread a bit during this time as well, it will create cracks on the surface. Adding steam after 30 seconds of baking will enhance the effect as well.
After all, it is a good bread with a moist, regular crumb and a thick, flavourful crust. And as it is made without sourdough it is although a nice start for bread baking beginners who want a easier start into rye breads.
Rye Bread without Sourdough
yields 1 Bread of about 1 kg
- 150g Whole rye flour
- 300g Buttermilk
- 1g fresh yeast
- 60g dry bread crumbs, preferably whole grain
- 160g Buttermilk
- Rye poolish
- 200g Rye four Type 1150
- 150g Flour Type 1050
- 40g Buttermilk
- 9g fresh yeast
- 10g Salt
For the rye poolish dissolve the yeast in the water and mix with flour. Let rise for about 14-16 hours.
Bring the buttermilk for the soaker to boil. Some protein flakes will form, but just ignore that fact. Stir in the bread crumbs. Let cool down to room temperature.
For the dough mix all ingredients for 5 min (either by hand or with kitchen machine).
Let the dough rest for 45 min.
Form the dough to a round loaf (works best on a wet surface), flour its surface and place it in a well floured proofing basket.
Proof for 40 min.
In the meantime preheat the baking stone to 250°C.
Turn the loaf on a well floured bread peel and let proof for another 10 min uncovered. Cracks on the surface will form during this time.
Place the loaves in the oven. Bake for 30 seconds, then produce steam in the oven. After 10 min, release the steam and reduce the temperature to 180°C and bake for another 50 min.