German Rye Bread

This bread couldn’t be any more different than its sourdough cousin, the Tartine Country Loaf. It’s dense, nutty, and best eaten thinly sliced. Instead of a white and whole wheat combo, the primary grain in this bread is rye. Rye bread is darker in color and surprisingly easier to make than sourdough bread, which requires much more mixing.

I love thinly slicing this bread and eating it with avocado, olive oil, and salt. If you are feeling very German-inspired, you can try it with some fresh cheeses as well.

Ingredients:

Leaven:

• 70g Sourdough starter

• 70g rye flour

• 70g water (100F)

Dough:

• Leaven

• 460g rye flour

• 320ml water (100F)

• 17g salt

 Method:

1. Mix the leaven 12 hours before starting the dough and let rest at room temperature covered with a moist cloth

2. Mix all dough ingredients in a KitchenAid for about 10 minutes

3. Let dough rest in a bowl at room temperature for 9-12 hours until dough has risen and is bubbly

4. Let dough rest in fridge for 12 hours

5. Take out after 12 hours and form to a ball, using some extra flour, trying to not to let much air go out of the dough

6. Let the dough rest for an additional 30 minutes

7. Pre heat the oven and cast iron combo (i.e. a dutch oven, or a cast iron pan with cast iron lid) to 500F

8. Transfer to cast iron combo and bake for 40 minutes with the lid, and another 15 minutes without the lid