:
- Make sure you have the following:
- 50g rye sourdough starter
- 1050g cracked rye
- 200g rye berries
- 1tsp salt
- 120g maple syrup
- 1tbsp butter
- Prepare the preferment
- In a bowl, mix the following:
- 50g rye sourdough starter
- 350g cracked rye
- 350g water
- Cover the bowl and leave for 24 hours
- Prepare the scalded rye
- Boil a pot of of water
- Put 200g of rye berries in a bowl
- Pour 350g of boiling water over the rye berrries
- Cover the bowl and leave for 24 hours
- Prepare the rye soaker.
- Combine the following in a bowl
- 150g cracked rye
- 150g water
- Cover the bowl and leave for 24 hours
- Add one litre (1000g) of water to the scalded rye, bring
it to a boil and simmer for approximately 1 hour until
soft.
- Strain the scalded rye and set it aside to cool.
-
In a large bowl combine the following:
- The preferment
- The rye soaker
- The scalded rye
- 550g of cracked rye
- 150g of water
- 1tsp salt
- 120g of maple syrup
- Mix for a few minutes.
- Cover the bowl and leave to rest for 30 minutes.
- Butter the pullman pan.
- Put the dough into the pan and gently press it down so it's
even.
- Let it sit for three hours.
- Preheat the oven to 150°C (~300°F).
- Brush the top of the dough with a little water.
- Fully wrap the pullman pan in two layers of aluminium foil.
- Place the pan bottom shelf of the oven and bake at this
temperature for an hour.
- Reduce the temperature to 120°C (~250°F) and bake for 13 hours.
- Turn off the oven and leave the pan in the cooling oven
for an hour.
- Take the loaf out of the pan.
- Wrap the loaf in parchment paper and let it sit for 24 hours.
Recipe adapted from The Bread She Bakes