I was Going to show you a 100% rye bread but it didn’t seem to turn out right or that’s what i thought. So i made a different bread. This is a recipe of my own making. The Bread tasted great but still needs a few adjustments and i think i over proved it a bit towards the end i was in the meddle of something and lost track of time haha.
Triple grain sourdough
78 g wheat bran
60 g stone ground corn meal
20 g flax seed
135 g Boiling water
Cover for 12 hours
289 g Bread flour
189 g Freshly ground rye flour
328 grams freshly ground hard white wheat
44 g corn meal
504 g water
18 g salt
36 g molasses
260 g %100 hydrated sourdough starter
-Mix flour and water till combined and let it sit covered for 20-30 minutes.
- Then combine every thing except the soaker and knead with mixer for 6 minutes or by hand for 10 minutes till medium gluten is formed. it will be sticky so if you doing it by hand you will have to use the french fold style. Then mix in soaker till even combined with dough
- Place in oiled container in a warm spot for 2 hours with stretch and fold at 30, 60 and 90.
-Divide dough in half and preshape and cover for 20 minutes. Then shape and put in your floured banneton basket and prove for 2 hours. Score and bake at 425 for 15 minutes with steam and 400 15 to 20 minutes without steam.Rotate half way for even browning.