Food for the (Gluten Intolerant) Soul

Ingredients

Fermentation Stage (First Stage):

• 50g Rye Starter at room temperature
• 150g Stoneground Wholemeal Rye Flour
• 300g Water at 30°C

Final Loaf Preparation (Second Stage):

• 400g First Stage Proof at 30°C
• 150g Stoneground Wholemeal Rye Flour
• 150g Light Rye Flour
• 8g Salt
• 180g Water at 30°C
• 100g Mixed Seeds

Instructions

Fermentation Stage (First Stage):

1. Mix Ingredients: Combine 50g rye starter, 150g stoneground wholemeal rye flour, and 300g water at 30°C in a bowl. Mix thoroughly until combined.
2. Ferment: Cover the bowl and place it in a warm location (approx. 30°C) for 8 to 12 hours or overnight. The mixture will be a sloppy dough at this stage.
3. Starter Maintenance: Before proceeding to the next stage, set aside 50g of the first stage proof as the starter for your next loaf. Store it in the fridge if you do not plan to bake immediately. It will keep for two to three weeks.

Final Loaf Preparation (Second Stage):

1. Combine Ingredients: In a large bowl, combine 400g of the first stage proof, 150g stoneground wholemeal rye flour, 150g light rye flour, 8g salt, and 180g water at 30°C. Mix well. The dough will be soft and wet, not suitable for kneading.
2. Add Seeds: Gently fold in 100g of mixed seeds until evenly distributed throughout the dough.
3. Prepare Baking Tin: Pour or scoop the dough into a well-greased “1lb” baking tin, filling it to about two-thirds of its volume to allow space for the loaf to rise.
4. Proof: Dust the top of the loaf with some flour, then cover it with an inflated proofing bag or shower cap to prevent drying out. Let it rise in a warm place for approximately 2 to 3 hours, or until the dough has risen to the top of the tin. I am using https://amzn.to/3LGmTpE iron steel pan and love it.
5. Preheat Oven: Preheat your oven to 240°C.
6. Bake: Place the loaf in the preheated oven. After 10 minutes, reduce the heat to 220°C and continue to bake for an additional 40 minutes.
7. Check for Doneness: Remove the loaf from the oven and invert it to remove it from the baking tin. Tap the base with your knuckle; if it sounds hollow, the loaf is done. If not, return it to the oven for another 5 to 10 minutes.
8. Cool: Once baked, allow the loaf to cool on a wire rack. Resist the temptation to cut into it immediately. It is best left to cool for about an hour.

Enjoy your delicious 100% sourdough rye loaf with mixed seeds!