Don’t be surprised by the massive looks of this rye-wheat bread – it is extremely delicious with a full, hearty flavour!
With this recipe we want to make our first steps with a higher amount of rye flour than wheat flour in the loaf. Just as a note: If you haven’t baked with rye flour before please keep in mind that doughs made with it have a completely different texture compared to wheat or spelt flour ones. You might first need to get used to working with it.
It is well worth the effort as breads including a high amount of rye flour have totally different flavours and textures. Another plus is, that they have longer shelf life of about 4 to 5 days.
Things to know before you start
|Steps||Work time||Waiting time|
|Levain||~5 minutes||12-16 hours|
|Bulk Fermentation||–||30 minutes|
|Bake||~5 minutes||45 minutes|
Baked and cooled off after about 16 to 20 hours, but you should wait 22 more hours before you cut into the bread. Breads with a high amount of rye flour develop a better taste by waiting 24 hours after being baked before cutting in.
A simple recipe with just a few steps but working with a high amount of rye flour can be tricky so we would place the difficulty between simple and advanced.
|40 g||Sourdough starter – Preferably from pumpernickel flour|
|195 g||Rye flour|
|195 g||Water – 55°C (122°F)|
- Mix your starter with the ingredients above
- Store sealed for 12 to 16 hours at 20-22°C (68-71,6°F)
|6 g||Yeast – Fresh|
|230 g||Water – 50°C (122°F)|
- Mix salt and crumbled yeast with water in a separate bowl to dissolve
|215 g||Rye flour|
|230 g||All-purpose flour|
|–||Dissolved salt, yeast and water mixture|
- Mix all of the mentioned ingredients together with a stand mixer for 10 minutes on speed level one and 2 minutes on speed level two
- The dough shouldn’t stick too much to the bowl at the end of the mixing
3. Bulk Fermentation
- Cover the dough and let it rest for 30 minutes at 24°C (75,2°F)
- Dust your oval proofing basket with a bit of potato starch (rye flour is also fine)
- Put your previously shaped dough seam-side-up in the dusted oval proofing basket
- Cover it with a towel
- Let it proof for 1 hour at 24°C (75,2°F)
- Gently take your loaf out of the proofing basket by flipping it upside down on a pizza plate covered with parchment paper
- Coat it with water on top and all sides
- Preheat oven for ~45 minutes on 250°C (482°F) with the upper and lower heat function
- Put the loaf in the oven, create steam and bake for 45 minutes
- Let the steam out after 2 minutes by opening the oven door for ~45 seconds and closing it again
- After 10 minutes lower the temperature to 220°C (428°F)
- Let your loaf cool for at least 2 hours on some kind of grid
- As mentioned in the beginning you should really wait 1 day before you cut into the bread for an even better taste
CrustQuite soft and dark crust with a full flavour and spiciness.
CrumbEven though this bread looks quite massive, the crumb is very soft and moist but firm. It is a great addition to the dark crust.
TasteThis rye-wheat bread has a very full and hearty taste without being too oppressive.
Goes good with
The hearty flavour perfectly goes with all kind of cold cuts like for example ham or cheese. Personally, we really love fresh bread covered with a little butter and salt. Also, scrambled eggs are perfectly going with this bread.
It may surprise you but apart from all the hearty things we listed above, this rye-wheat loaf is also the perfect base for sweet spreads like chocolate creams or marmalade. Those are just our ideas so please find your very own way to enjoy this wonderful bread.
This recipe was inspired by Roggenmischbrot 65/35.