- Prep time: 40 minutes + 4 hours for proofing
- Cook time: 50 minutes + 24 hours for cooling
- Servings: 1 loaf
- Difficulty: medium
- Course: baking
- Cookware: oval proofing basket, scale, KitchenAid planetary food processor
- Cuisine: Baltic
Ingredients
For brewing:
- 150 g boiling water
- 50 g whole grain rye flour
- 25 g dark ground malt
- 10 g cumin
For the dough:
- 200 g rye sourdough
- 150 g peeled rye flour
- 150 g whole wheat flour
- 110 g water
- 75 g plum jam
- 20 g honey or molasses
- 10 g salt
Cooking method
STEP 1
Prepare a brew. In a bowl mix all dry ingredients. Add very hot water, mix well. Cover the bowl, wrap with a towel.
STEP 2
Prepare dough. In the bowl of a food processor combine all ingredients except flour and salt. Mix with a fork. Add flour, salt and brew and knead for 10 minutes. Sprinkle the dough container with vegetable oil. Transfer the dough to a container, cover and leave the dough to rise for 2 hours at a temperature of 27-28C.
STEP 3
Sprinkle the work surface with flour. Remove the dough from the container and with wet hands gently form an oval shape. Sprinkle the proofing basket with starch. Place the bread carefully, seam side up. Cover with a towel and leave to rest for about 2 hours at 27-28C.
STEP 4
Preheat the oven to 250C. Place the bread pan in the oven and heat up. Turn the bread ready for baking out of the basket onto a sheet of parchment. Using a wooden skewer, make 5-6 punctures on top of the bread. Carefully transfer the dough to the hot mold and place in the oven. Bake bread for 15 minutes at 250C. Then lower the temperature to 220°C and bake the bread for another 30-35 minutes. Remove the finished bread, leave to cool on a wire rack, then wrap in a linen towel and set aside for 24 hours.
My tips and tricks:
While the traditional version is plum jam, try the apricot marmalade and toasted almonds – it’s delicious!
- 150 g boiling water
- 50 g whole grain rye flour
- 25 g dark ground malt
- 10 g cumin
- 200 g rye sourdough
- 150 g peeled rye flour
- 150 g whole wheat flour
- 110 g water
- 75 g plum jam
- 20 g honey or molasses
- 10 g salt
- Prepare a brew. In a bowl mix all dry ingredients. Add very hot water, mix well. Cover the bowl, wrap with a towel.
- Prepare dough. In the bowl of a food processor combine all ingredients except flour and salt. Mix with a fork. Add flour, salt and brew and knead for 10 minutes. Sprinkle the dough container with vegetable oil. Transfer the dough to a container, cover and leave the dough to rise for 2 hours at a temperature of 27-28C.
- Sprinkle the work surface with flour. Remove the dough from the container and with wet hands gently form an oval shape. Sprinkle the proofing basket with starch. Place the bread carefully, seam side up. Cover with a towel and leave to rest for about 2 hours at 27-28C.
- Preheat the oven to 250C. Place the bread pan in the oven and heat up. Turn the bread ready for baking out of the basket onto a sheet of parchment. Using a wooden skewer, make 5-6 punctures on top of the bread. Carefully transfer the dough to the hot mold and place in the oven. Bake bread for 15 minutes at 250C. Then lower the temperature to 220°C and bake the bread for another 30-35 minutes. Remove the finished bread, leave to cool on a wire rack, then wrap in a linen towel and set aside for 24 hours.