Rye is a grass so the flour created from its seed has a lower protein level than strong bread flours, so less gluten is produced. Thus, a rye loaf made using 100% rye flour is usually quite dense and does not have a large rise compared to a standard loaf of bread. It can be difficult to work and the proving time is much longer than that for a white loaf. I like rye bread using 100% rye flour and I know that there a some who would prefer a rye loaf that is less dense and has an improved rise. So, I have created a recipe to address this using a sourdough starter instead of yeast. The flavour of this loaf is fantastic retaining the rye notes throughout. The recipe makes two 800g loaves (see footnote for measures to make a single 900g loaf. I bake my bread in a variety of tins ranging from a standard loaf tin to loose bottomed high sided cakes tins. Experiment and enjoy.
Here's a rough time guide; 08:30 make the dough and allow 4 to 6 hours rising time. Knock back and shape for the tin allow 4 to 6 hours second rise. So, you could be baking the loaves anywhere between 16:30 and 20:30. I often make the dough around 22:00 in the evening and let the first rise happen overnight.
Use the following measures for a single 900g loaf: 300g rye flour, 200g strong white flour, 10g salt, 350g sourdough starter, 250ml to 280ml cold water.
I hope you enjoy this bread too. - 29 Feb 2016