Frisian Black Bread / Fries Swartbrot

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Step 1

Mix 167g medium rye flour, 333g warm water, 20g rye starter. Ferment overnight 10-12 hours.

Step 2

Add sponge to 167g medium rye flour, 167g bread flour, 250g warm water. Ferment for 6-8 hours

Step 3

Add sponge to 167g bread flour, 12g salt, 28g honey. Mix at low KA2 for 6-8 minutes to make a heavy batter. Ferment 30-45 minutes.

Step 4

Pour dough into loaf pan, and proof 30-45 minutes

Step 5

Bake at 460F for 20 minutes, then lower temperature to 375F and bake for 75-80 minutes. Let stand for 24 hours.