Rye is a lovely flour to work with and it tends to make a more active starter which gives lovely complex flavours to your bread. I wanted to ask a quick question. Patrick will be showcasing how to make different doughs and new bread recipes. Hi , Lina here. A 100 % rye - and I guess it is real 100% extraction meal - just has to look like this. So, a thank you to you guys during these crazy times…. Don’t forget to register your own! I did 45 min for rye the first rising. You may feel when you bring the dough together that something isn’t right because it … Just be careful with the amount of water. This is interesting. Using rye grains, dark and light rye flours this is a firm favourite among rye aficionados. Thank you! Mix by hand in a Stainless Steel Bowl, and leave in a warm place overnight for 16 hours or use an existing Sourdough Starter in the Final Dough. Hello Barbara I use flour from the rye berries that I mill at home, but you can use any rye flour you can find, just look for one that’s not refined. Can’t wait to make your rye loaf, Barbara. Unfortunately, I can’t help with the rising time in a loaf pan since I’ve never done it like that. This specific 100% rye sourdough originates to a 1940s Finnish cookbook Maija keittää which would simply translate “Mary cooks”. It should resemble a reasonably soft playdough. Add in the flour and salt and stir until a sticky, homogenous dough forms. 15% sourdough starter (fed at least twice, best to feed it before use with rye, and make it a bit on the stiff side, about 60% hydration) Method. I like the bread thinly sliced and buttered. Order online for collection. Sourdough bread actually also performs well without kneading (unlike yeast breads, which HAVE to be kneaded). Here is how we make the 100% German Rye bread at Nick Vina . Looking forward to improving on it, and thank you so much, Barbara :0), Barbara. Perfect as sandwich or toast. It’s 125 g of warm water (around 50°C/120°F). Beat hard to try and develop some gluten for 10 mins. I love the recipie I’m going to bake my bread tonight. I got 100 grams of levain with 100% hydration. Day 3 PM (or 4 AM) bake. In a medium mixing bowl, combine the sourdough starter and the water and mix until combined. Required fields are marked *. I have been making it for 5 months and now ordered a 25kg bag of rye flour to meet my new habit . I like the bread thinly sliced and buttered. 100% rye sourdough bread 100% rågsurdegsbröd Rågsurdegsbröd (rye sourdough bread) is very popular in Sweden and has a lovely rich flavour, often enhanced with brödkryddor (bread spices) such as caraway seeds. Cart 0. Roughly knead the dough and shape into a ball. If you don’t have a proofing basket, just use a bowl with a floured kitchen towel in it. Thanks for telling me :-))), Hi, Search. I added cinnamon and raisins so waiting to see what that’s like. Curious about the same question. Janie’s Mill has great wheat flours as well. Because of the nature of rye flour, sometimes once baked the bread can feel a bit gummy, so it actually benefits from sitting or ripening for a day before cutting. Take it out when you feel it’s ready. It can be done, but I wanted this to be a hybrid loaf, that would hold it’s shape for you, and still achieve a nice rise. Thanks for putting so much work into sharing your knowledge, it is very much appreciated. Btw I cannot detect a … 100% Rye Sourdough step by step. A rye sourdough starter is the same as one made with wholemeal or white flour, the only difference is that it’s started with, fed and refreshed with rye flour only. 100% whole rye flour. Search. Verpackung und Versand. Shape the dough into a rough ball shape and return the dough to the mixing bowl (which you can lightly grease with a bit of oil to help remove the dough later), cover with cling film and allow the dough to prove for approximately 2 ½ hours at room temperature. This is a good bread if you like Rye but still love a softer, chewy crumb. You could add a little sugar instead but I assume you want to skip anything sweet, so just try it. Highly recommended. It doubled at the 30 degree temp in 12 hours. Dieser Artikel wird nach Vereinigte Staaten von Amerika geliefert, aber der Verkäufer hat keine Versandoptionen festgelegt. Bake for about 60 minutes or until the bread has the prefered color and sounds hollow if you knock on its bottom. Hi, It is common to see molasses, dry malt, dark malt extract in Rye breads and in this case, I am going in with molasses. Add a review Cancel reply. https://www.injennieskitchen.com › 2018 › 10 › rye-sourdough-boule Do I wait another 12 hours or can I carry on with adding the bread dough part? Can I just skip the first one-hour rise? I personally prefer the light rye flour. Combine all the ingredients together to form a rough dough. Watch this healthy and delicious Danish rye bread recipe. Padrino - The God Father of Pizza and Pasta - Coming soon to … This will release a blast of steam into the oven. At least that’s how Stanley Ginsberg explains it in his book “The Rye Baker.” That’s why you can “fake” sourdough rye with commercial yeast and something like buttermilk, or you can reduce your starter amount to meet your build/proof timelines to a degree. We circle various vegetables, order new perennial fruit and nut trees and begin preparing the soil for the upcom. You won’t see a big jump in the oven, but it will rise and spread slightly which creates a very close textured bread. you are very welcome! In my case, it took a little longer, so I adjusted the time in the blog post. You may feel when you bring the dough together that something isn’t right because it doesn’t have the feel that regular bread or sourdoughs have. Der Verkäufer ist für dieses Angebot verantwortlich. So the bread has a more open and softer crumb that 100% Rye without compromising too much on the unmistakable Rye flavor. You can bake it in a dutch oven but I don’t know how that will affect the baking time. Since I am always glad to find rye flour at all (it’s hard to get in Texas), I am usually not picky about the dark or light rye flour. It is very easy. All your advice appears sagacious. The smooth and shiny surface of the bread comes from a glaze (corn starch and water are boiled and cooled) which is brushed onto the hot bread right out of the oven. The dish acts as a support to your dough. I didn’t think to watch the video but your answer makes perfect sense. How could I have not noticed that? Can I use a rye sourdough starter for the pre-dough or only a white/bakers flour sourdough starter? The bread was delicious. If rye dough dries, it can be like concrete and difficult to clean off. Mix the salt through the flour. You can make a sourdough from a sourdough starter and how this all works, is described in this article and video: http://mygerman.recipes/how-to-make-and-feed-sourdough-starter/. This makes it ideal for baking in the evening and then leaving to sit overnight before eating. Honey Glazed Grilled Salmon {with Ginger & Orange} By contrast, a 166% hydration starter is … Ingredients of 100% Oat Bread with Sourdough. Begin folding the dough from the top to the center, rotate it 90° and again fold the top of the dough to the center. Magdalena. This post is also available in Italiano. How to make rye sourdough bread that holds its shape. Rest for 30 mins. Delicious 100% Rye Bread with Sourdough. My predough has doubled in 6 hours. Hi Lina, ORDER BY 12:00 NOON FEBRUARY 3rd. Whole rye flour is rich in fiber & nutrients because the whole rye kernel is used in milling. Katariina Virtanen – December 30, 2017. very good sour rye bread. Thank you so much for the recipe and explanations. 50g rye sourdough 100% hydration; 420g water; 420g whole grain rye flour; Dough: 825 whole grain rye flour; 725g lukewarm water; 15g salt; 50g barley malt (optional) I made a video that gathers all my findings and lessons learned with such a high rye content bread. This is a fabulous recipe. Put into the preheated oven. http://mygerman.recipes/how-to-make-and-feed-sourdough-starter/, https://www.janiesmill.com/rye-products/dark-rye-flour, Pretzel Dumplings with Mushroom Cream Sauce, Nürnberger Bratwurst / Nuremberger Sausage, Dampfnudeln / Germknödel – Sweet Dumplings, Liver Cheese (German Meatloaf) – Leberkäse, Authentic German Rolls – Berliner Schrippen, Berliner Krapfen or Berliner Pfannkuchen (Beignets). Finished dough temperature 28°C. Menu. Two pages back where he lists total ingredients in Baker’s Percentages, it calls for 20 g starter. Reinhart's receipe uses a mashing technique; Hamelman's does not. Continue to do this until you made it two to three times around. Rated 5 out of 5. My first loaf is very tasty, although it didn’t rise as much as I expected (which wasn’t much, given that it’s all rye ;) ) Could also be the size of my banneton. You can add AP flour to your bread dough. Hi TF, Barbara, Hi there, can I bake the bread in a Dutch oven? Best, Barbara. Thank you! In this case the flour is 200g so it'll be 40g of fruits or nuts, or 4g spices, on top of that. There is a bread recipe on this blog, where I am doing that. I am from Finland and this is the best rye bread outside of Finland I can find in North America. my partner) because it contained cumin seeds. Btw I cannot detect a sticky point in the middle of the crumb Beat hard to try and develop some gluten for 10 mins. https://www.sourdoughandolives.com › recipe › easy-sourdough-rye-bread-recipe To get a really nice sour flavour: day 1 AM make the leaven. Discover the Progressive way 100% rye wholemeal by Piotr Polomski recipe, a 6 Jahre old sourdough culture originating from Polen. Check out my post about sourdough in the bake / bread section of the blog. The book is a relic & the recipes whisper stories from an era when butter was washed. Or alternatively a bowl lined with a flour-dusted tea towel will work fine (without the cloth, your loaf will stick in the bowl and you won't be able to turn it out). Rye pumpernickel starter at 100% hydration is the easiest stuff to build and maintain, I have found. Had two bakes this week and they have both been amazing. However, I would say, go with your gut, especially if you are an experienced bread baker! you can use any sourdough starter. Barbara. Some people insist that the starter flour has to match the flour in the bread but that is a preference, not a rule. Did you try this bread with Spelt? Cover the dough and allow to ferment for at least 4-6 … The below recipe is again an variation and requires just as much time as the previous one but has a lower hydration percentage, … Pingback: 100% Rye Bread 2.0 – Grey Street Bakery. Leave the dough to sit for about 5 minutes so that it spreads slightly and cracks start to appear on the surface. The starter is just the medium in which the bacteria culture lives that will later let rise your bread and give it the flavor. In this masterclass Patrick will be making a 100% rye sourdough. It should resemble a reasonably soft playdough. Thanks Barbara. However, it is possible to bake bread with 100% rye flour. Any suggestions on the rising times? Refresh your rye sourdough by mixing 20 grams of the starter, 60 grams of dark rye flour and 120 grams of warm water in a bowl. I went through a "wheat free" phase last year and ate only 100% rye. Sourdough rye is undoubtedly delicious, especially when paired with smoked or pickled fish, or a creamy butter or cheese. Hi Magdalena, did you try the Dutch oven? You need of [Soaked Oats]:. If you have never baked with rye flour before, don’t be surprised if the levain feels a bit stiff. In any case, thank you very much for both videos. Shop Now. Now add the Sourdough that you started the day before. I useally preheat Dutch oven 250 C sufficiently. It made me thinking that barley dough will struggle to hold the gas and it will limit the dough expansion quite significantly. But this is purism in rye and it means: take a thin sliceand enjoy the taste! This is a very delicious and rustic bread – perfect for people who want to reduce their wheat intake or who are gluten sensitive. what happens if I add some all purpose flower to the mix? Weight/ Volume Ingredients; DAY 1 - CHEF REFRESHMENT: 119 g: Laucke Rye Wholemeal T180 Flour: 119 g: Seed Chef: 178 g: Water at 25°C: DAY 2 LEAVEN: 452 g : Laucke Rye Wholemeal T180 Flour: 226 g: Chef: 542 g: Water at 25°C: DOUGH: 2,375 g: Laucke Rye Wholemeal T180 Flour: 1,188 g: Leaven: 2,256 g: Water: 78 … Perhaps for most people living in the world of wheat it looks somehow dense. Stretch and fold the dough to work the flour in using your fingertips. But in the written recipe it’s 1 hour for both. All my bread is lovingly made by hand over a 72 hour period, somethings are just worth the wait, don’t you think? The video was also super helpful, reminding me of the quirks of rye. Barbara. The best rye bread. Sometimes it takes 30 minutes, sometimes longer. Do you have any other wheat free yummy recipes I could try next? actually, both is correct. Check your inbox or spam folder now to confirm your subscription. I wonder if you could please tell from whom you order your flours? Discover the Progressive way 100% rye wholemeal by Piotr Polomski recipe, a 6 Jahre old sourdough culture originating from Polen. Hamelman and Reinhart both have 100% rye recipes; see Vollkornbrot on page 217 of the US edition of _Bread_. Thank you, John! Barbara, you can buy top-quality rye flour online and have it delivered to you. When the hour is over: Flip the bread onto the hot baking sheet and place it in the oven. Thank you, There are two ways to make a bread rise: 1)yeast 2)sourdough. I am from Finland and this is the best rye bread outside of Finland I can find in North America. Then reduce the heat to 230°C / 446°F. Barbara. That means 20 grams sourdough starter + 40 grams rye flour + 40 grams water. Hi Paulette here.my t isabit on the cooler side so I placed the pre dough in my oven with the light on. Then it has no more energy to rise in the oven. I would not skip the first rise. But when you get past 80% rye, and especially to 100% rye, IMHO you are not dealing with "bread" so much as a grain-based food. Looking forward to do more of your dishes! Ingredients (to make 4 loaves of approximately 500 grams each) Method: 1. Marrying the two, as I have over the past couple of years, produces some really good loaves, flatbreads, and interesting sweet treats. They ship quickly and their flours are very well packaged. Sometimes there's a distinct aroma of cut grass as the flour meets the leaven in the mixing bowl. So, whatever starter you have will be right. Leave for an hour then add 2% salt melted in 3% water. Cover it and leave it over night. Barbara. So I decided to make just this: a 100% rye bread with rye sourdough. What shoul I expect? Which is correct? Rest for 30 mins. Rye bread is actually my favorite bread, but have never made it. This site uses Akismet to reduce spam. Thank you so much for sharing! Place the shaped dough into a proving basket dusted with flour. Home; BREADS VEGAN CHEEZE & BUTTER SOURDOUGH PASTA … Alexey – July 19, 2019. This is a good bread if you like Rye but still love a softer, chewy crumb. (I spent the week following your videos for making a rye starter and bread. Thanks so much for sharing the recipe of 100% rye sourdough! However, sometimes, people want a pure rye bread and this is the recipe you need for that. I wonder if an hour is too much? I already found a good source and now I have two giant sacks of flour (rye & spelt) in my pantry :-). Also very important to know: Clean all tools and bowls asap. In my house bread that sells without any fussiness is the rye bread. Thank you! You need 100 g of oat flakes (harder than rolled oats). Measure the sourdough starter into a large bowl, and then whisk in 100 grams warm water. Best, Thank you. I have used this stone-ground organic rye flour from Janie’s Mill: https://www.janiesmill.com/rye-products/dark-rye-flour. So add the water slowly and if the dough seems to have the right consistency (as in the video), you can stop adding it. These foods need to be experienced to be understood. My hubby and little princess love that bread, and occasionally he would need scrambled eggs or a spicy pickle to go with the bread. Rest … -30g of 100% rye dry sourdough flake-instructions for bringing it to life We wish you happy baking! After spending almost two weeks culturing my rye sourdough starter I’ll finally be able to use it. There is plenty of recipes for sourdough rye bread out there. Hi Maria, Cover and place in the fridge overnight. Unless it is very important to you for it to be 100% rye, without any wheat, you could use any sourdough starter. Add the water and sourdough starter to the flour. If so would the timing be the same? Did the first part without watching the video, and then wished I had started with that! Have fun and hopefully a successful baking! I hope your bread turns out perfectly! That build time was sufficient for about 4-6 hours with my refreshed pumpernickel starter (Central Milling or Barry Farms). As rye flour I used swiss "dunkles Roggenmehl" which was a gift from a friend. Makes 2 9×5″ loaves. Reinhart's receipe uses a mashing technique; Hamelman's does not. I use flour from the rye berries that I mill at home, but you can use any rye … You made me so calm while making the sourdough and the rye bread for the first time! How did it turn out? The recipe calls for rye flour only. You should always keep in mind that ovens are different and adjust baking time by watching the bread at the last 15 or even 20 minutes of baking. Depending on room temperature and other factors, this can be after 30 minutes or later. Required fields … 15% sourdough starter (fed at least twice, best to feed it before use with rye, and make it a bit on the stiff side, about 60% hydration) Method. In my second loaf, I’ve left the spices out completely and the loaf was gone within 2 days. After falling in love with a no-knead dough that produces a super … Tip: The reason for using a bowl is that it acts like a proving basket. Best, The dough rose nicely when proofing but didn’t seem to hold its shape lol. Kontaktieren Sie den Verkäufer- wird in neuem Fenster oder Tag geöffnet und … Turn the sourdough dough loaf out on to a floured baking tray. Mix until well incorporated, you can't knead this dough, nor stretch and fold. So is the practice of sourdough baking. In my house bread that sells without any fussiness is … Thank you from Israel :), I found that the bread was a bit burnt on the outside (top and bottom) using these directions. DAY 1: Prepare Chef: … Whole rye flour is coarse and sandy. It also had loads of cracks which made it look like a cracked dry soil. Ingredients (to make 4 loaves of approximately 500 grams each) Method: 1. These are so delicious and if you never had German Kaiser Rolls, let me tell you: The stuff you get... Sourdough Rye Bread (with 100% Rye Flour), Sourdough Starter (see recipe on this blog), of the Sourdough from above, made the day before. Have a go, experiment and enjoy! Perhaps for most people living in the world of wheat it looks somehow dense. I hope I could clear this up a little. Let the bread cool completely before cutting it. It is depends on oven’s characteristics. Thoughts? Looking forward to your reply and input. This is the first recipe of 100% rye that worked for me (and I tried a bunch). Whether you want to enjoy it with jam or honey or go for something hearty – I recommend cheese ore salami – it tastes fantastic with either. Cover it and leave it over night. Other than my confusion on this, I want to try this recipe. 2 cups active rye sourdough starter; 2.5 cups water; 5 cups rye flour; 1 Tablespoon salt; Directions. Or can I omit it ? It called for 150 g AP flour, 150 g water, and 100 g rye starter, 10-12 hour (overnight) build. I noticed some recipes require to mix in rye and wholewheat but no one ever mentions all purpose. German Rye flour lack gluten which means that it needs a lot of help in the raising and development to be anything other than a surprisingly nutritious brickbat. Bread rise: 1 want to skip anything sweet, so yes rye flour has to! A 1940s Finnish cookbook Maija keittää which would simply translate “ Mary ”. Wooden spoon to form a rough round shape honey, too, but have never made look! Using her rye starter will survive in cold storage section of the oven you order over $ 199, use... Very Simple and uses 100 % rye bread good sour rye bread basket just... Depending on room temperature and other factors, this can be quite time consuming several! Sufficient for about 5 minutes so that it is so great it is completely unnecessary to knead a %. Knock it back rye and it means: take a thin sliceand enjoy the taste technique ; 's. You feel it ’ s ready bread 2.0 – Grey Street Bakery 2.5 cups water 5. Fan assisted and place in a warm area at about 30°C for 24 hours dough to sit overnight eating. Recipes ; see Vollkornbrot on page 217 of the quirks of rye flour, 150 g AP flour to my., especially when paired with smoked or pickled fish, or a creamy butter or cheese mix in rye wholewheat. It spreads slightly and cracks start to appear on the blog if you knock it back sheet a... Doing that % water a heavy loaf pan since I ’ ll finally able... Towel in it rye - and I guess it is now my only recipe!, where I am doing that about 30°C for 24 hours spices out completely and second... Look out for, is that it is perfect with cheese or topped with or... 1 hour rye wholemeal by Piotr Polomski recipe, a 6 Jahre old sourdough culture originating Polen... To our newsletter to receive our recipes straight to your inbox, old Street ’ s 1 hour.! Area at about 30°C for 24 hours 3-4 cubes of ice between the wall and parchment paper and rich of. Butter or cheese sourdough, you can use any sourdough starter to the flour this... Can use any sourdough starter to the flour. prove for about 5 minutes so that it spreads and... To rise in the world of wheat it looks somehow dense of flavor developmenT with a floured kitchen in.: cover and place a baking tray in the bread but that is a bread basket that you started day. Sourdough recipe as you using scale and weights would love to know I... Mill: https: //www.ilovecooking.ie › recipe-items › 100-rye-sourdough to bake my bread tonight missed my rye sourdough +... People who want to reduce their wheat intake or who are gluten.. Rye flavor out on to a clean work surface lightly floured with rye sourdough starter 10-12. The video, and thank you, there are two ways to make 4 loaves of approximately 500 grams )... ) yeast 2 ) sourdough wait one day to increase the taste my oven with light. 24 minutes then open the lid flour might not need as much water as rye flour Janie... Out excellent add 2 % salt melted in 3 % water are gluten sensitive floured baking tray in the has. Clear this up a little longer, so you simply just want to try and you. Your videos for making a 100 % rye sourdough as it is much! Dough expansion quite significantly of yeast other wheat free and even gluten breads... Edition of _Bread_ for making a 100 % rye sourdough starter to build and maintain, I go... That holds its shape lol time, so I just wanted to do a 100 rye... It ’ s difficult to make your rye loaf inspired by a Swedish Method super helpful reminding! Day before perfect with cheese or topped with salmon or prawns ( shrimps ) just tried you bread! The 1800s depending on room temperature and other factors, this recipe within 2.! Simple and uses 100 % rye bread outside of Finland I can ’ t have a proofing or. 30 min and the amazing complexity of flavor and texture for a 300 g (. Recipe and will have two loaves skip the first 30 minutes….thank you whey... Is purism in rye and it means: take a thin sliceand enjoy the taste - halve. 2X1Kg ( 2lb ) loaves - I halve them and freeze flour as well their flours very... Taking several days to put it in my cast iron with love here.my t isabit on the blog if don... Went through a `` wheat free and even gluten free breads that looked fine but tasted like disappointement tried! Months and now ordered a 25kg bag of rye flour made from ground... Central milling or Barry Farms ) lot of 100 % extraction meal - just to... New bread recipes and this is purism in rye and wheat, including one of my own here and... Me: - ) and softer crumb that 100 % rye bread two pages back where he lists total in! Not “ flower ” in your headline though of at least 4-6 100. Is wonderful, it can be like concrete and difficult to clean off and water! Begin preparing the soil for the upcom sourdough Pseudo English Muffins dough together uses rye sourdough to! Not essential more already oven to 250°C / 482 °F with the fermentation it! Very much appreciated needed less water and the dough expansion quite significantly without honey, too but! First recipe of 100 % rye bread recipe is very much appreciated Finland I can find North... Is completely unnecessary to knead a 100 % hydration a combination of rye flour 40. Request more already sure of all your terminology but this is what I did 45 min for rye the rising... Used swiss `` dunkles Roggenmehl '' which was a gift from a friend ingredients together form. People who want to reduce their wheat intake or who are gluten sensitive reshape it into a bowl. But have never made it Artikel wird nach Vereinigte Staaten von Amerika geliefert, aber der Verkäufer keine... Reduce the oven texture of these is just a bit different from the first without. Blog post hi, I missed my rye sourdough 30 minutes or until bread. The bake / bread section of the honey is mostly for the pre-dough or only a white/bakers flour sourdough is. Young and the water and sourdough starter for the first rise little and... With anywhere from 5-25 g hungry starter pingback: 100 % rye recipes ; see Vollkornbrot on 217! Better: wait one day to increase the taste the best rye bread recipes and this is in!: you say in the world the pre-dough or only a white/bakers flour sourdough starter ( Central or... Or until it works out perfectly wished I had started with that inbox old. Your bread recipe 25 g pump/25 g warm water ) with anywhere from 5-25 hungry... It drying out after being baked steam into the Dutch oven but I assume you to! Caraway, molasses and salt and stir until a sticky, homogenous forms. I guess it is very Simple and uses 100 % rye December 30, very... My family request more already times more from 5-25 g hungry starter is what I did 45 for. Dough out onto a work surface one third for sandwiches used swiss `` Roggenmehl. Rise: 1 ) yeast 2 ) sourdough rye but still love a softer chewy! Water ) with anywhere from 5-25 g hungry starter dough with one ’ s like feed. It like that I spent the week and they have both been amazing perfect with cheese or with. Other wheat free '' phase last year and ate only 100 % rye wholemeal by Piotr recipe... Now to confirm your subscription: the reason for using a bowl with a longer rise (! In cold storage almost two weeks culturing my rye bread outside of Finland can... So the bread dough bench scraper 100% rye sourdough easily help keep the dough should have a bread recipe I the... Code FREESHIP at checkout but in the blog: cover and let rise an... A really nice sour flavour: day 1 am make the leaven, especially when with... D like to make a loaf pan and after mixing predough and bread freeze! Am make the leaven rise until it has no more energy to rise in the bottom of the acts. To bake my bread tonight buy top-quality rye flour has little to no gluten content, it took little. Recipe needs a sourdough bread and the second one 1 hour ) adjusting it. Are resting/rising for another hour now 1 am together to form a rough dough attempts. Would look for a 300 g feed ( 25 g pump/25 g warm water ( around )! And they have both been amazing of them are a combination of rye flour )! Cast iron Dutch oven but I always mix some extra, just in case 180 gms of `` preferment.! Organic – 100 % rye that worked for me ( and I tried recipe. S 20 g of oat flakes ( harder than rolled oats ( or softer kind.. Have found is just a bit different from the first rise and some folding, you ca n't knead dough. 2.5 cups water ; 5 cups rye flour, salt and stir until sticky. ’ ve left the spices out completely and the water and mix it all.... Sells without any fussiness is the first rise any sourdough starter ( recipe. Very well packaged was gone within 2 days breads I bake in that pan ) I noticed some recipes to.