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

Buy the flour:

 Cotswold Spelt and Rye Flour
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Malted Cotswold Rye Flour
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Organic Dark Rye Flour
Matthews Stoneground Light Rye T997 Flour

Baker: Sophie Carey

Makes: 2 Loaves
Prep time: 24 hours
Bake time: 1 hour
Flours used: Stoneground Wholegrain Dark Rye

Method:

  1. 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
  2. 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
  3. Leave to rest for 20 minutes
  4. 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
  5. Bake at 230 degrees celsius for 40-50 minutes and then leave to cool overnight

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