Sourdough rye bread
Recipe for one rye bread:
50 g. Flaxseed
50 g. Sunflower seeds
50 g. Sesame seeds
150 g. Broken or cut rye kernels
175 g. Water
100 g. Sourdough (must be ripe and sour)
100 g. Pre-dough if you have.
Measure out all your ingredients and place in a large bowl or kettle. Place a cloth over and let the mixture stand at room temperature until the next day.
150 g of rye flour
150 g. Water
15 g of salt
1 tbsp. malt syrup or 2 tbsp. dark syrup
Stir the ingredients from day 1 through and add the rest. Find your greased rye bread tin and put all the dough in it - except one deciliter, which you put in a small glass with a lid. This is your dough for the next time you bake rye bread. The pre-dough is put in the fridge. The rye bread is left to rise in a warm place until it is visibly raised. It typically takes from 2-6 hours.
Bake your rye bread in a 165 degree oven for approx. 1 hour.
Once the bread is baked, take it out of the mold immediately and cool completely on a baking sheet before packing it in a closed bag.
The reason why sourdough should be sour and ripe in a sourdough rye bread is due to the following:
When one is interested in having sufficient acid in the rye sourdough, it is to protect the rye starch during the baking process.
If there is not enough acid present, the starch is converted via enzymes in the starch grain into sugars that cannot be baked through.
After this, there is also not enough starch left in the dough to soak up all the moisture, and the bread will become sticky.
The enzyme that, in the absence of acid, is given free rein is alpha-amylase, which is able to convert the starch into maltose, a sugar like sugar.
When the concentration becomes too high, it is that the bread becomes more or less sticky, as you can not bake water and sugar.
In extreme cases, what is called a dough edge will occur in the bread. It is a 1-1½ cm high strip of unbaked bread at the bottom of the loaf.