Name: Wholemeal Dark Rye and Potato Bread
Prep time: 24 h
Cook time: 55 min
Total time: 24 h 55 min
Yield: Makes 1 loaf
Ingredients: 45g/1½oz/2 tbsp black treacle/molasses; 60g/2¼oz/¼ cup rye sourdough starter; 60g/2¼oz/¼ cup cold water; 55g/2oz/⅓ cup chopped rye grains; butter or oil, for greasing; 8g/1½ tsp fine/table salt; 190g/6¾oz/1⅓ cups sunflower seeds; 235g/8½oz/heaping 2 cups wholemeal/wholegrain (dark) rye flour; 1 or 2 large baking potatoes (a floury/starchy, rather than waxy, variety); 10g/2 tsp fresh yeast; 200g/7oz/¾ cup plus 1 tbsp water

Preparation info

Makes
1
loaf

Difficulty
Medium
Ready in
25 hr

Appears in

Slow Dough, Real Bread

By Chris J L Young

Published 2016

About

This reminds me of a pumpernickel, though traditionally that would have a much longer sourdough fermentation and long, slow baking in covered tins. But don’t bake the potatoes for this recipe on their own: save energy and cook something else at the same time, such as another loaf, or tonight’s dinner.

Ingredients

For the Soaker

55g/2oz/⅓ cup chopped rye grains
60

Method

Cover the chopped rye grains with the water and leave to soak for 24 hours.
Heat the oven to 220°C/200°C fan/425°F/gas 7. Bake the potato for 1 hour or until soft, then leave to cool. Scrape the flesh out of the skin, mash it and weigh