I’m a bit behind. Ulrike is already baking the May loaves and I’m still in April. After the rustic bread the light rye bread is the second I bake for the Mellow Bakers. My starter was not so active, so I added some more fresh yeast, even now I think this wasn’t necessary. It’s very difficult to get rye flour here. The only one I can find is whole rye flour. I think that’s why the crumb is not so open like for example the crust of Ulrike’s light rye bread.
Anyway we love this bread, and I will make it definitively again.
If you wonder about the spots on the crust. I used a sieve for proofing. ;-)
Below you find my instruction. The original recipe ask for caraway seeds, I omitted because we don’t like caraway seeds with marmalade for breakfast. ;-)
Light Rye Bread
makes 1 big loaf
110 g whole rye flour
90 g water
10 g active sourdough
635 g flour
370 g water
15 g salt
15 g fresh yeast (next time I will use only 10 g)
sourdough from above
Sourdough: Mix all ingredients together and Let it rise for 12-15 hours at room temperature.
Final dough: Dissolve yeast in 60 g of the water, with rest of the water dissolve sourdough. Add all ingredients except of the salt in the bowl of your food processor and knead on low speed for 4 minutes, add salt and for another 4 minutes on medium speed until you have a smooth dough. Cover and let rise for about 1 hour, if necessary make after 30 minutes one stretch and fold.
Shape dough into a round loaf and place with seam side down in a banneton. Cover and let rise for about 45 minutes or until doubled in size.
Preheat oven to 240 C.
Remove loaf carefully from banneton. Bake for 15 minutes, open oven door to release steam, reduce heat to 220 C and bake another 20 minutes. Remove loaf from oven and let cool on a wire rack.
In addition this is my submission to Susan’s YeastSpotting, the weekly showcase of yeasted baked goods and dishes.