Seeded rye
Example entry. Sunflower and flax soaker. Dense in the best way; slices thin for rugbrød-style lunches.
- Hydration
- 82%
- Levain
- 25%
- Yield
- 1 × 1,200 g
- Total dough
- 1,200 g
Formula
| Ingredient | % | Grams |
|---|---|---|
| Bread flour | 60% | 301 g |
| Whole rye flour | 40% | 201 g |
| Water | 82% | 412 g |
| Levain (100% hydration) | 25% | 126 g |
| Salt | 2% | 10 g |
| Seed soaker (sunflower, flax) | 30% | 151 g |
| Total | 239% | 1,200 g |
Want a different size? Scale it with the dough calculator.
How it went
- SoakerSeeds soaked overnight in equal weight of water.
- MixEverything at once. Rye doesn't need folds, just a good mix.
- Bulk2 hours at 26 °C.
- Pan & proofInto an oiled tin, proofed until cracks appeared on top (about 1 h 30 min).
- Bake230 °C for 15 min, then 200 °C for 45 min. Rested a full day before slicing.
The result
Example entry. Moist, sliceable crumb and a nutty flavour that got better on day two and three.
Next time
- Try 50% rye.
- Add a spoon of dark syrup for colour.