Gersterbrot

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Mix 265g Medium Rye, 265g warm water, 27g rye starter. Ferment for 10-12 hours.

Step 2

Combine sponge with 175g white rye flour, 140g high-gluten flour (first clear), 100g medium rye flour, 180g warm water, 14g salt, 4g instant yeast. Mix at low KA2 speed until pulls away, 7-8 minutes. Cover and ferment 30-45 minutes.

Step 3

Turn dough onto floured surface, knead and form into oblong. Place in load pan. Proof 60-75 minutes. Use a blowtorch to scorch top crust until black flecks appear.

Step 4

Bake at 500F with steam for 15 minutes. Then bake without steam 400F for 35-40 minutes more. Bake at 350F for another 10-15 minutes.