Another rye bread. There are many variations on the rye bread in Northern Europe. Again, I seem to not have mastered the strong rye breads: the crust was too hard. I’ve since read online that many rye crusts are hard and there are lots of tricks to getting the perfect loaf and other opinions that state that the crusts are meant to be hard. If it’s too hard to cut though, well, that’s too hard for me.
- Recipe chosen for black rye bread
- Cooking method: Oven
- Faithfulness to recipe: Mostly. I didn’t use malt powder.
- Met expectations? Only partially. The taste was quite good, especially with the honey and the rye combination, but the crust was again too hard compared with the inside of the bread. The instructions to soften the crust with a damp tea towel only helped slightly.
- Would cook again? Not in a hurry; maybe one day when I have a lot of time.
- The taste test rated on a score of 5: 2.5 – this was done due to the tough crust.
- 150 grams sourdough starter
- 200ml boiling water
- 35 g (about 4 tablespoons) malt powder (optional)
- 380 g rye flour (preferably coarsely ground)
- 100 ml warm water
- 2 tablespoons sugar
- 1 tablespoon honey
- 10 g salt
- 50 grams wheat flour (plain/all-purpose flour)
- sunflower oil
You will need to make the starter 5 days before you plan to bake this bread, and you will need to feed it each of those 5 days.
The instructions for the starter and the bread are found together as part of the recipe I used.