CookEat Recipe
Overnight Rye Bread
Four loaves of mixed wheat and rye bread with caraway seed and an overnight sponge.
Method
Steps
Step 1
Dissolve fresh yeast in a little of the warm water. Mix with remaining water, wheat and rye flour, two heaping teaspoons salt and caraway until a cohesive dough forms.
Step 2
Cover and leave in a warm place overnight until risen. Knead firmly 12–15 minutes, adding only enough flour to handle if excessively sticky.
Step 3
Divide into four equal portions, shape rounds and rest covered ten minutes. Form loaves or rings, cover and proof about one hour around 27°C until expanded.
Step 4
Transfer dough to baking tins, sprinkle a little cornmeal on each loaf top, then score each loaf. Brush the surface with water.
Step 5
Bake in a preheated oven around 200°C, avoiding opening the door for the first 20 minutes, for about 50–65 minutes until browned and baked through. Brush lightly with water and dry in the turned-off oven five minutes. Cool before slicing.
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