Nordic dark rye loaf (Rugbrød)
Ingredients
Pre-ferment:
125g active sourdough starter 100% hydration
230g Stoneground Wholegrain Dark Rye
290g cold water
Soaked Seeds:
200g mixed seeds
200g boiling water
Day 2:
Pre-ferment
330g Stoneground Wholegrain Dark Rye
2g dried yeast
12g salt
2tbsp black treacle
220g water
Oats for sprinkling
Baker: Sophie Carey
Makes: 2 Loaves
Prep time: 24 hours
Bake time: 1 hour
Flours used: Stoneground Wholegrain Dark Rye
Method:
- Make the preferment by mixing all ingredients until combined, and leave in a large bowl covered with cling film. In a separate bowl pour the boiling water over the seeds and cover. Leave both out on the counter overnight
- The following day, mix the preferment with the rest of the ingredients for about 6 minutes - the dough will be sloppy and wet, almost like a thick cake batter
- Leave to rest for 20 minutes
- Grease your loaf tins and coat the sides and base with rolled oats and assorted seeds. Divide your dough evenly between the two tins and top with more seeds/oats. Leave to prove again for 40 minutes
- Bake at 230 degrees celsius for 40-50 minutes and then leave to cool overnight
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