Sourdough Rye Bread

Name: Sourdough Rye Bread
Cuisine: Japan
Ingredients: sourdough starter; 300 g (10½ oz) mixed whole grains (rye, barley, spelt, and/or buckwheat); 800 g (1¾ lb) rye flour; 150 g (5¼ oz) mixed bran (preferably including some chopped dried figs); 4–5 dL (1¾–2⅕ c) soft water; 30 g (1 oz) sea salt; 1 bottle (12 oz) unfiltered wheat beer

Preparation info

Difficulty
Easy

Appears in

Umami

By Ole Mouritsen

Published 2014

About

Ingredients

300 g (10½ oz) mixed whole grains (rye, barley, spelt, and/or buckwheat)
sou

Asia
Japan
Bread
Vegetarian

Method

Soak the grains for 24 hours in plenty of water. Drain them well.
Mix the sourdough starter and all of the other ingredients in a bowl for 10–15 minutes or until the dough forms a soft ball. A standing mixer is almost indispensable, although this can be done by hand with a lot of muscle power. Pay attention to the water amount: Too little water will result in a