Classic Dark Rye Bread

Step 1/5

• 77⅓ g whole-wheat rye flour
• 1⅝ g salt
• ¼ tsp molasses
• 64 ml water (lukewarm)

• large bowl
• bowl
• whisk

In a bowl, mix the flour with salt. In a separate, large bowl, whisk the molasses into the water until fully dissolved.

Step 2/5

• 18⅔ g sourdough starter

• rubber spatula
• kitchen towel

Mix half of the flour into the water with a spatula, you should have a paste-like consistency. Then mix in the sourdough starter followed by the remaining flour. Mix until no big clumps or flour is visible. Cover with a damp kitchen towel and allow to rest for approx. 4-8 hrs. The dough should visibly rise and should have built bubbles before moving onto the next step.

Step 3/5

• 6⅔ g rolled oats
• ⅛ tsp vegetable oil (for greasing)

• plate (large)
• loaf pan

Using wet hands, transfer the dough to a lightly wet work surface. Form the dough into a log that’s similar to the size of your loaf pan. Place the oats on a tray and roll all sides of the dough onto the oats, slightly pushing them in if necessary. Lightly oil the loaf pan and gently place the loaf into the pan. Cover once again with a damp kitchen towel and allow it to rise for approx. 1-2 hrs.

Tip:

Rye does not rise as significantly as wheat flours. It is ready once it has visibly risen by about a quarter and the top begins to show some small holes.

Step 4/5

• oven
• food thermometer (optional)
• wire rack

Preheat your oven to 230°C/440°C. Once preheated, transfer the loaf onto the middle rack and bake for approx. 45 min. or until it reaches an internal temperature of 98°C/208°F. After baking, remove the loaf from the tray and transfer to a cooling rack. Wrap it with a damp kitchen towel to retain moisture and allow it to rest overnight before slicing.

Step 5/5

• 30 g nutella® (for serving)

• serrated knife

Slice the bread and spread with 15 g of nutella® per serving.

Enjoy your meal!