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Rye Bread
- Makes
1
Loaf - Difficulty
Medium
By William Lander, Shaun Searley and Daniel Morgenthau
Published 2019
For our rye bread we use an extra-mature leaven, fermented for longer than usual, which gives it that uniquely delicious sour flavour. Be patient with the leaven.
Ingredients
240 g 100 g 300 ml
Method
Activate the leaven as above. For this recipe you want the leaven to be over-fermented, so leave it for at least 72 hours.
Combine the water and cracked rye together and simmer for 30–40 minutes. You should be left with a soft rye porridge. If there is still a little bite in the rye seeds then add a little more water and continue cooking. Take off the heat and chill.
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