Easy and tasty whole rye and wheat

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Martadella on 22 Feb 2022 at 17:19

Day before, afternoon:

2 cups whole grain rye flour, 1 teaspoon of rye starter from the fridge, enough water to form a ball of dough; cover and leave to ferment in a lukewarm spot 

Baking day, late morning:

All preferment,  2 cups whole wheat flour,  2 cups whole rye flour,  enough water to form very soft dough, salt to taste (around 2-2½ teaspoons), favorite seeds (flax, etc.)

Let ferment until nicely expanded 

Place in prepared pan, let fully

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proof,  brush with thin dough,  sprinkle with more seeds

Bake covered with another pan in descending temperature 475/425/390°F, about 1 hour 

Beautiful looking loaf and such a nice, even crumb.  Sounds like a very straight forward method too!

Beautiful loaf, it is well fermented with a lovely crumb.  I love the diagonal stripes of seeds on the crust.

Benny

Seems to be a breeze to make!!! I have to try it! Could you tell me what ''Bake covered with another pan in descending temperature 475/425/390°F ''mean???

Gaelle

So sorry for the late response! Descending temperature means you start at the highest temp and then gradually descend. I usually do it in 15-20 min periods. Sometimes only 10 minutes at the highest temp and then 20 at the medium one and 30 at the lowest

So sorry for the late response! Descending temperature means you start at the highest temp and then gradually descend. I usually do it in 15-20 min periods. Sometimes only 10 minutes at the highest temp and then 20 at the medium one and 30 at the lowest