Martadella's blog

I used 500g Prairie Gold whole wheat flour and, initially, 400g water, 4 g yeast and 10g salt. After autolyse decided to gently and gradually add 100g more. 

Inspiration from here https://przepisynadomowyserichleb.blogspot.com/2017/02/niemiecki-chleb-zytni-razowy.html?m=1

Sour preferment:

200g Bob's Red Mill 10 grain hot cereal

200g lukewarm water 

20g g old rye starter from the fridge 

2g salt

Adapted from KAF No-Knead Harvest Bread

700g bread flour (Walmart)

300g white whole  wheat flour (Prairie Gold) 

20g salt

7g dry yeast 

800g cold water 

100g pecans,  chopped

100g dried cranberries, cut in 3-4 pieces 

Mix roughly,  let rest 20 minutes,  then 3-4 SF every 20-30 minutes. Mix fruits and nuts into the dough now, or laminate them later

Bulk ferment 2-3 hours, depending on your room temperature 

Divide in 2, form loaves, place in two clay bakers with covers

1000g 00 flour (Ana Napoletana from Walmart)

680g cold water

10g salt (12g in the summer) 

1-5g dry yeast, depending on the temperature (this time I did 5g)

Day before in evening put everything except salt in a small bucket, mix into a rough dough.  Let rest 30-45min. Add salt. Stretch and fold a couple of times.  Let stand at room temp for 1 hour then move into a cold place (in my case it was a cool basement, around 14°C)

In the morning divide in 200-210g pieces, form balls, refrigerate until ready to bake

Taking it easy and testing some yeasted recipes. This one is from KAF website https://www.kingarthurbaking.com/recipes/marble-rye-recipe

Slight modifications:

Less caraway. 1 tablespoon is just to assertive 🙂

Instead of potato flour I used small boiled and mashed potato (68g)

Didn't use milk powder, instead I added 4 heaping tablespoons of plant based kefir (from homemade soy milk) 

I made dark and light doughs separately.

In a small jar I put a handful of raisins, a handful of dried sd rye cubes and some lukewarm water. I let it ferment in a lukewarm spot for 3 days. Third day evening, I added water to volume of 650ml. I fed it with a couple tablespoons of rye flour. In the morning I added more flour, to the consistency of pancake batter.  It fermented about 5 hours, then started collapsing.  At this moment I made the proper dough using all purpose flour and salt.  Didn't add anymore water. Bulk ferment was 2 hours, final proof probably around 1 hour.

Little experiment :

Flatbread with olive oil, hemp seeds, garlic, oregano and creamy cashew sauce 😋

I used Prairie Gold whole wheat white flour and refrigerated, unfed rye starter

400g whole grain white flour

290 g cold water

6g salt

20g old inactive rye starter

I made the dough at 7:30pm, kept something like 12 hours at 65°F, then about 5 hours in my oven with a light on. The dough was extremely soft and stretchy. Next time I plan to use more active starter and shorter fermentation time

https://przepisynadomowyserichleb.blogspot.com/2017/02/chleb-zytni-penoziarnisty-atgalski-otwa.html?m=1

I modified timing to fit the procedure in my schedule. I should have also bake at slightly lower temperature,  because the crust tastes a little too darkly.

Other then that this is a great tasting bread, slices incredibly thin and stays fresh for a very long time.

Extremely flavorful and tasty. Amazing crust! 

Stage 1

100g rye flour

100g lukewarm water

10g rye starter

Mix into a ball, let ferment 12-16 hours,  until expanded, spongy and light colored inside and smelling acidic

Stage 2

All of the above 

650g lukewarm water

650g rye flour 

100g sunflower seeds 

100g flax seeds

30g salt

Bread spices, if desired (I used ground caraway)