Rye with toasted grains

Rye with toasted grains

My old trusty recipe with tiny modification

7 am


160g old starter

160g warm water

160g rye flour

Mix , cover and place in a warm place (I put it in the oven alongside a pot of very hot water or leave the oven light on) 


Scald, 7 am

80g rye flour 

240ml boiling water

1 tbsp ground coriander 

Mix until smooth, wait until no longer hot but stil very warm,  add 1 tbsp rye flour,  mix in, cover, place in the same spot as the preferment


3 pm


The preferment should start collapsing 

The scald should be smooth and have a pleasant gently sweet taste and smell 

All preferment

All scald

18 g salt

480 g rye flour 

320 g warm water

Sweetener and spices as desired ( I didn’t use any this time, I wanted simplicity )

Mix into soft, sticky, smooth dough

Cover, leave at rt 


Bulk ferment 1½ -2 hours 

Place in prepared pan ( it’s a lot of dough, use a large pan )

Final proof 1-1½ hours 


Bake without steam 

5 min 490°F,  30 min 425°F, 25 min 390°F or until brown and sounds hollow when thumped on the bottom

The modification was adding 30 g of toasted grains, scalded with all 340g of hydration water.  I did this in the morning and left together with preferment and scald until afternoon, when I made the final dough. This small amount of grain provided interesting taste nuance: bread smells and tastes a little bit like gingerbread with subtle caramel notes. Really nice 😋