Swiss dark flour and rye loaf
- 170g rye flour
- 330g Swiss dark flour
- 10g fresh yeast
- 335ml sparkling mineral water
- ½ teaspoons sugar
- 1 teaspoon salt
- 2 teaspoons olive oil
- Mix the yeast in with 100g of the rye flour and 135ml water and the sugar or honey to form a batter.
- Leave to rise overnight in the fridge.
- The following morning, remove from the fridge and bring up to room temperature.
- Add the remaining 70g rye flour, all of the Swiss dark, the remaining 200ml water, salt and oil.
- Knead according to your chosen method.
- Shape into a ball and allow to rest, covered, until doubled in size.
- Gently deflate the dough and repeat the previous step.
- Shape the dough as desired or place in a loaf tin.
- Cover and prove until it has increased by about two thirds.
- Place the loaf in the oven and then turn on the oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]
- Bake until the loaf is golden brown (about 40 minutes, but check after 30) and allow to cool on a rack.
- Adapted from a recipe by Leslie Wilson
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