100% sourdough rye bread

Overview

There are many recipes for making rye bread, but few use 100% rye flour. Rye contains a special kind of gluten, but the content is very small (only 6%-8%). Therefore, it is difficult to form the structure of bread. It is difficult to make better bread without adding a large amount of high-gluten flour. There’s a lot of knowledge packed into sourdough rye bread. Rye flour is high in natural sugars and dextrins, as well as pentosan, which increases the strength and extensibility of the protein and can make the dough sticky if mixed for a long time, as you would for wheat bread. In addition, natural yeast starter can provide an acidic environment and slow down the speed of enzymes breaking down sugar during the mixing process. During fermentation, enzymes gradually release the sugars in the grains. If mixed and fermented, the bread will taste sweet and creamy, and the chew will be very different from other breads. It seems that I caught a glimpse of something wrong with my bread in this passage, but I don’t know if the cracks on the surface of the bread are normal, and I don’t have a picture to show it. This bread is best made with a variety of rye flours, from fine gluten-free rye flour to coarse rye and even cracked rye. This recipe uses a blend of grains and a suitable soaking solution to increase enzyme activity. There weren't that many kinds of rye flour, so I had to stick to the only rye flour I had on hand. What difference the results will make, only God knows. . . . Since the dough contains very little gluten, the crumb is very firm and doesn't have the large, irregular holes found in standard hearth-fired bread. It is indeed a very dense bread, and people who don’t like whole grains probably won’t like it too much. . . . .

Tags

• baking
• old man
• breakfast
• afternoon tea
• students
• caraway seeds
• clear water
• fermentation starter
• gluten-free rye flour
• warm water
• whole rye flour
• salt

Ingredients

Steps

1. 1 Solid rye starter: 25 grams of fermented starter, 32 grams of gluten-free rye flour, 14 grams of water

   

2. 2 Mix the starter and rye flour in a bowl, add appropriate amount of water,

   

3. 3 Stir into a ball. Fermentation at room temperature,

   

4. 4 Double the volume of the dough, place it in the refrigerator, refrigerate overnight, and take it out to warm 1 hour before use.

   

5. 5 Soaking liquid: 14 grams of coarse whole rye flour, 28 grams of water

   

6. 6 Pour the rye flour and water into a bowl,

   

7. 7 Mix well, cover with plastic wrap and leave at room temperature overnight.

   

8. 8 Dough: 96g gluten-free rye flour, 3g salt, 3g caraway seeds, 45g warm water

   

9. 9 Place rye flour, salt, and caraway seeds in a bowl and mix.

   

10. 10 Add starter and soaking liquid, pour in appropriate amount of warm water, and stir evenly.

    

11. 11 Place in bread machine and stir.

    

12. 12 Form into a smooth dough, place in a large bowl, cover with plastic wrap, and ferment at room temperature for about 4 hours.

    

13. 13 The dough will double in size,

    

14. 14 Take it out gently to avoid exhaust,

    

15. 15 Arrange it into an olive shape, put it on the baking tray, and ferment for about 2 hours,

    

16. 16 The dough has grown 1.5 times,

    

17. 17 Surface cuts,

    

18. 18 Place in the oven, middle layer, heat up and down to 220 degrees, steam bake, or spray water on the inner wall of the oven every 30 seconds. After three times, close the oven door and bake for about 25 minutes,

    

19. 19 A crust forms on the surface and comes out of the oven.