Really Good Rye Bread

A slow-maturing, dense rye bread featuring beer, yoghurt, and caraway seeds for a complex sweet and sour flavor profile.

Baking Vegetarian Bread Rye Slow-Maturing

Estimated Nutrition

Calories

2405

kcal / serving

4810 kcal total

Carbs

460.2g

per serving

920.4 g total

Fat

29.1g

per serving

58.2 g total

Protein

71.3g

per serving

142.5 g total

Cook Time

minutes

Serves

loaves

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Fresh Yeast

Crumbled

tbsp

Black Treacle

Dairy

tbsp

Yoghurt

piece

Egg

Beaten for glaze

GrainsCereals

400

Rye Flour

800

Strong White Bread Flour

handful

Polenta

For dusting

Liquids

600

Beer

Strong beer

NutsSeeds

tbsp

Caraway Seeds

tbsp

Salt

To taste

OilsFats

tbsp

Olive Oil

Plus extra for greasing

Method

Warm the beer until tepid, crumble in the yeast, and rest for 15 minutes.

Stir in the rye flour and yoghurt, then set aside for 24 hours.

Mix caraway seeds, treacle, salt, and olive oil into the bubbly starter.

Add white flour and knead in a mixer or by hand for 10 minutes until elastic.

Place dough in an oiled bowl, cover, and let rise for one hour until doubled.

Preheat oven to 210°C and grease two baking trays with oil and polenta.

Shape dough into two round loaves, score the tops, brush with egg, and dust with polenta.

Bake for 40 to 50 minutes with a tray of water in the oven for steam.