BBD #34 – Bread with rye

In German there is a saying Ende gut, alles gut, means all’s well that ends well. That was my daily motto yesterday. All started bad. I wanted to grind barley grains for this month´s Bread Baking Day. When doing so I discovered the grains were alive, many of small inhabitants. Yuck!!!

Swathi of Zesty South Indian Kitchen – the hostess of Bread Baking Day #34 – luckily allows us to bake with different grains. So plan B – rye. But then the mill get jammed. Oh boy, what a day! Plan C – I used the coffee mill for grinding. Of course a coffee mill is less powerful then a flour mill. That´s why I just ground 50 g of rye instead of the intended 100 g.

At the end of the day I was rewarded with the following wonderful tasty loaf! So I can confirm: The saying Ende gut, alles gut is completely true. :-)

Bread with rye
makes 1 loaf

450 g flour
50 g rye coarsely ground
50 g sourdough starter
6 g fresh yeast
325 g water
11 g salt

Place all ingredients in the mixer bowl and knead on low speed for 4 minutes, and mix another 5 minutes on a higher speed. Cover and let rise for 90 minutes, fold twice, once after 30 Minutes and again 30 minutes later.

Shape dough into a long loaf (direction how to shape you find here) and place with seam side up in a banneton. Cover and let rise for about 1 hour or until doubled in size.

Preheat oven to 230 C.

Remove loaf carefully from banneton. Slash and bake for 15 minutes, open oven door to release steam, reduce heat to 230 C and bake another 20 minutes. Remove loaf from oven and let cool on a wire rack.

In addition, this is my submission Susan’s YeastSpotting, the weekly showcase of yeasted baked goods and dishes.

More recipes and entries in English.