Advertisement
1
LoafMedium
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.
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.