Rye and Malt Sourdough

An impressive rye and malt bread recipe from Justin Gellatly. Using a sourdough starter, this beautiful bread is great with smoked seafood or garlic sausages.

Bread, Cake, Doughnut, Pudding
By

Introduction

If you are using the rye grain you will need to start this bread a day in advance, as you need to leave it to soak for 24 hours.

Makes one 1kg loaf
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min

Ingredients

100g rye grain and 80g water (optional) or you can use 100g rye flakes
500g rye flour, plus extra for dusting
220g sourdough starter (see recipe link below)
1 tbsp liquid malt extract
300g water
15g fine sea salt

Essential kit

You will need an electric mixer with a dough hook attachment.

Instructions

If using the rye grain, first preheat the oven to l80°C/fan l60°C/gas 4. Put the rye seeds on a baking tray and toast until golden brown (15-20 minutes), shaking occasionally. Pour them into a metal bowl and straight away pour the water over them. Leave for 24 hours, then drain.

Put the flour; rye flakes or soaked rye grain (reserving some for the top), sourdough starter; malt extract and water into the bowl of an electric mixer with a dough hook attachment and mix together on low speed for 2 minutes, until a ball is formed – it will be a bit sticky Leave for 10 minutes to rest, uncovered, in the bowl, then add the salt, turn on the mixer again and mix for a further 4 minutes on medium speed. Take the dough out of the bowl and put it on a lightly floured surface. Shape it into a ball (it will be quite sticky and a little hard to handle), then place in a floured bowl, sprinkle it with more flour and cover. Leave to prove for 3 hours, then shape it into a tight ball again. Place it top down in the floured proving basket/bowl and leave to prove for 2½ hours.

Preheat the oven to 200°C/fan l80°C/gas 6.

Sprinkle some rye flour on the top of the sourdough, then gently turn it out on to a baking tray and shape it into an oval loaf roughly 25cm x 15cm. Sprinkle it with a little more rye flour and the reserved rye flakes or grain and place it in the oven. Splash a few tablespoons of water in the bottom of the oven (to make some steam), then close the door quickly Bake for 40 minutes, then turn down the oven to l80°C/fan l60°C/gas 4. Take the loaf off the tray place it directly on an oven rack and bake for a further 20 minutes. Remove from the oven and place on a rack to cool. Best to leave until the next day before eating, as the crumb can be a bit soft and ‘gummy’.

Great with smoked fish or for making a sandwich with garlic sausage and plum ketchup. Also makes amazing croutons.

Preparation time: 40 minutes
Proving/resting time: 5½ hours
Cooking time: 1 hour

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