TRADITIONAL OLD SLAVIC RYE SOURDOUGH BAKING

Wholegrain Rye flour is highly nutritious, and has been used in bread making for over 2000 years. 

Rye flour has very low gluten and lacks glutenin, - gluten-forming protein contained in Wheat flour that gives Wheat bread its structure. Therefore, 100% Rye dough can not hold the gas produced by the yeast during fermentation as well as Wheat dough, which results in more compact loaves. 

Rye flour, however, contains starch and pentosans (up to 8.5%), - gummy carbohydrates that swell (absbing the water up to 25 times their weight) and have the ability to hold the gases during fermentation, giving Rye bread its structure. 

Light (sifted) Rye flour, being rich in starch, produces lighter loaves. Rye Meal will produce densier bread.

Use fresh Rye flour, as it oxidates quickly.

TRADITIONAL LONG FERMENTATION 100% WHOLEGRAIN RYE BREAD RECIPE:

This family recipe is for the bread baked in bread tin (loaf pan). 100% Wholegrain Rye flour or Rye Meal are used. 

Quantities for flour and water may vary slightly, depending on the flours used. If using the Light Rye flour, use 1/2 cup less water. 

1 cup is 250 ml.

Yield: 3 loaves by 800 g.

1st Opara (1st Dough):
1 Cup flour,
2 Cups warm water,
1 Cup Starter

Mix well and leave in warm place for 2-4 hours to ferment. Stir from time to time to generate air circulation. 

2nd Opara (Increase):

1 Cup flour,

2 Cups water

Mix well and leave for further 4-6 hours to ferment. Stir regularly.

2nd Dough: 
2 Cups flour,
2 Table spoons salt,

1 Table spoon of Cold-Pressed Hempseed or Flaxseed oil (Olive oil can be substituted),

Optional:

Rye Malt brew: 1/2 cup,

Molasses: 2 Table spoon,

Dark brown/Raw sugar/Honey: 2 Table spoons,

Seeds: 2-3 Table spoons (ground Flaxseed, ground Caraway seeds).

Seeds for decoration: White and/or Brown Flaxseeds, Oat flakes, Pepitas, Sunflower/Caraway/Sesame seeds

Add salt, sugar, molasses, Rye Malt brew and oil to water, mix well. Add Opara, seeds and then, gradually, all flour.

Rye dough is very sticky. Mix it softly covering well in flour until a soft dough ball is formed. Shape the dough into loaves and transfer them to greased baking pans. Rye dough has the tendency to spread, so the bread baking pans with borders should be used.

Leave to proof for 6-12 hours.

Wet the loaves tops and cover with seeds (optional). Heat oven to 150 C before palcing the trays in. Bake for 1 hour.

Take the loaves out of oven and transfer on to a wooden board, rack or cotton towel, turning them upside to cool for 3-6 hours before cutting.