Recipe: Hanne Erlandsen

Method

1. Prepare the sourdough starter (step 1):

   Combine the wholegrain rye flour, water and active sourdough starter in a container. Cover and leave at room temperature for 15–24 hours. We want to develop a well-fermented acidic starter, which is important for achieving good structure and crumb in bread made with 100% rye.

2. Prepare the preferment (step 2):

   In a large bowl, combine 200 g of the starter from step 1 with the whole-grain rye flour and water. Cover and let it ferment in a warm place for 3–4 hours, or until visibly active with bubbles appearing all the way through the dough.

3. Mix the final dough (step 3):

   Add the sifted rye flour, water, preferment, salt, and honey to your Wilfa Probaker mixing bowl. Using the dough hook, mix on low speed (30%) for approximately 4 minutes. Increase to low-medium (40–50%) and mix for another 1–2 minutes, until all the ingredients are well combined.

   Rye dough is naturally sticky and will not develop the elastic structure associated with wheat dough. Avoid adding extra flour to make it firmer. Cover the dough and let it rest for 30–40 minutes.

4. Shape and final proof:

   Dust your work surface generously with sifted rye flour. Add the dough and divide it into two equal pieces if making two loaves. For one large loaf, leave the dough whole.

   Gently shape the dough into a round. Use extra flour as needed, but avoid kneading the flour into the dough. Place the loaves in bannetons dusted with lots of rye flour.

   Cover and leave at room temperature for 1–2 hours, or until they have noticeably increased in volume.

5. Preheat the oven:

   Preheat the oven to 250°C (480°F). The bread can be baked on a baking steel or a regular baking tray. If using a baking steel, preheat it for 1 hour.

6. Prepare for baking:

   Carefully flip the loaf out onto a piece of parchment paper. Dust with rye flour and leave the loaf sitting uncovered for 15 minutes. This allows the surface to dry slightly, and you’ll start to see tiny cracks forming through the coating. This is what creates the beautiful rustic pattern associated with traditional rye breads.

7. Bake:

   Transfer the loaves to the oven and introduce steam. Bake at 250°C (480°F) for 10 minutes, before you carefully open the door to release the steam. Reduce the temperature to 210°C (410°F) and continue baking.

   • Two medium-sized loaves: approximately 35–40 minutes.
   • One large loaf: approximately 60 minutes.

   Baking times may vary depending on your oven. The bread is ready when it has developed a deeply browned crust and reached an internal temperature of 98–100°C (208–212°F).

8. Cool and allow the crumb to set:

   Allow the loaf to cool completely. Then wrap it in linen or a clean kitchen towel and leave it for 12–24 hours before slicing. The interior of rye bread continues to stabilise after baking, and slicing it too early can result in a sticky or gummy crumb.