Lithuanian rye bread. Complexity level II (Pre-Pro).
(Level I - Enthusiast, Level II - Pre-Pro, Level III - Pro, Level IV - Bread Artist).
Ingredients:
• 100% hydration active rye flour leaven 520 g
• hot water 160 g – to brew rye malt
• dark rye flour 100 g
• whole wheat flour 200 g
• fermented rye malt 10 g
(Possible to buy here: [ Ссылка ]
I use this "С.Пудовъ Fermented Rye malt for Baking bread" which made exclusively for bread: [ Ссылка ] )
• brown sugar 12 g
• honey 12g
• oil 5g
• caraway seeds 5 g тмин
• sea salt 12 g
Instructions:
1. Make a rye leaven day before. Mix 250 g dark rye flour with 250 g water and 20 g rye active starter. Leave the mixture at room temperature for 6-10 hrs.
2. Mix 10g grounded dark malt with 5 g caraway seeds. Add boiling water, mix it, and bring the mixture to room temperature.
3. In a large mixing bowl, combine the ingredients in the following order: brewed malt with the seeds, leaven, sugar, honey, oil, all flour, and salt.
4. Mix for 5 min on medium speed. The dough should be sticky.
5. Spray the form for baking with a bit of olive oil.
6. Form the dough into the loaf.
7. Transfer the formed loaf into the form.
8. Using a silicone spatula, ensure that the bread surface is free of any cracks or uneven shapes. To do this, hold the silicone spatula in one hand, and place it over the bread. Gently press down, and then move the spatula from side to side. When finished, the bread should have a smooth and even surface.
9. The fermentation process should take 2.5-3 hours at a temperature of 27-30C (81-86F). You can turn the lights in the oven on.
10. The dough is ready to bake when it rises 2-3 times, and you can see some small holes on the surface. The dough has completely fermented when this happens.
11. Bake for 10 min at 250 C (480F). Then drop the temperature to 230 C (445F) and bake another 25-30 min. To prevent burning on the top, cover the loaf with aluminum foil if it starts turning dark brown.
12. You can check the temperature inside the loaf using a thermometer. The bread is ready when it reaches 100 C (210 F) inside.
13. Remove the bread from the oven and the pan. Using boiled starch in water suspension, brush the loaf top (¼ teaspoon starch, ¼ cup water).
14. Let it cool completely on a wire rack at least 6 hrs. After 12 hours at room temperature, rye bread yields the most outstanding taste and flavor.
