German Rye Sourdough Bread
This is my adaptation of the traditional German Vollkornbrot. I used white starter instead of rye starter and added nigella seeds instead of caraway seeds. The crust is chewy and the crumb is tender, wetter and stickier. The flavour is earthy with the sour taste. It is delicious plain or with cheese and savoury dishes as it is with fruits and sweet things.
- Makes 2 Loaves
- sourdough starter - 230g (white wheat)
- rye white flour - 680g
- strong wholemeal wheat flour - 210g
- water - 450g (lukewarm)
- nigella seeds - 1 tablespoon
- sea salt - 17g
- vegetable oil - 2 tablespoons
- Put the flour, salt, starter, seeds and water into a bowl. Mix well with a tablespoon until it forms a sticky dough.
- Cover with a clean cloth and let it rest for 2 hours.
- Grease two loaf pans with vegetable oil. Put the dough in the loaf pans (half the dough to each pan). Cover with a clean cloth and let it rise in a warm place. Leave it for about 3-5 hours, until doubled.
- Slash the top with a sharp knife and brush the water over the loafs.
- Preheat the oven to 230°C.
- Bake the breads 40 minutes, until golden and well risen. If the breads turns brown to quickly, lower the temperature.
- Once it’s done, remove from the oven and place on a wire rack to cool.