Sourdough 100% Rye Bread

Preparing levain: 10 – 12 hours
Proving time: 3 – 4 hours
Baking time: 50 minutes

Ingredients:

Levain: 

• 30 g (1 oz) rye starter (100% hydration)
• 100 g (1/2 cup + 2 Tbsp) rye flour
• 100 mL (1/4 cup + 3 Tbsp) water

Malt mixture:

• 40 g (1,4 oz) malt
• 20 g (2 Tbsp) rye flour
• 140 mL (1/2 cup + 1 Tbsp) hot water (±90°C)

Dough:

• 220 g (7,7 oz) all rye levain
• 250 g (1 cup + 1 Tbsp) water
• 200 g (7,05 oz) all malt mixture
• 350 g (2 cups + 1/4 cup) rye flour
• 10 g (2 tsp) salt
• 45 g (1/4 cup) pumpkin seeds
• 15 g (1 Tbsp + 1 tsp) sesame seeds
• Dry apricots, damson optional

Directions:

1. Levain: combine rye starter, water and rye flour. Leave on for 10 – 12 hours at room temperature.
2. Malt mixture: mix flour, malt and hot water. Leave for at least 30 minutes.
3. Dough: dissolve the levain in water. Add rye flour, malt mixture, salt, pumpkin seeds and sesame seeds. Combine all ingredients by kneading a sufficiently sticky dough until smooth for 1 – 2 minutes. You can add some damson or dried apricots.
4. Leave the dough at room temperature for 3 – 4 hours.
5. Grease a baking dish with unsalted butter and form the fermented dough with hands soaked in water.
6. Cover the dough with a damp towel and leave the dough in a warm place for 1 hour.
7. Bake with steam for the first 10 minutes at a temperature of 250°C (482°F). After releasing steam, bake for 40 minutes at 200°C (392°F). When the bread has cooled, remove it from the mold and wrap it in a linen or cotton towel. Leave the bread overnight to make it taste much better.