Alpenroggen (rye mix) and Waldstaudenroggen (whole rye) – these two rye types are my personal rye heroes.
The idea was to create an extremly aromatic and juicy rye pleasure. The result: Alpenstaude (mixing the names) 4550. 4550? 45% of total flour was used to build the levain (sourdough) – both rye types in equal parts (50%). So 4550!
I have chosen a quite high hydration and I enhanced that even more by incorporating an old bread soaker. Together with soaked sun flower seeds this fella will guarantee a super long lasting freshness while being a highly aromatic and juicy taste adventure.
And no worries about the water amounts, it is supposed to be baked in a loaf pan. There is no need for a mud wrestling session with your dough!
- 250 g Alpenroggen (rye flour, type 1600) available at bongu.de
- 250 g Walstaudenroggen Vollkorn (rye flour, whole grain) available at bongu.de
- 18 g Rye starter active
- 470 g Water excluding grain and old bread soaker
- 100 g Sunflower seeds roasted
- 50 g Old bread dried and milled
- 11 g Salt
- 5 g Oil
TA (Hydration) 214 (114%)
112g Walstaudenroggen Vollkorn (rye flour, whole grain)
18g Rye starter
Mix well all sourdough ingredients (dough temperature around 28 degrees Celsius) and let it rise in a high bin or container in a warm place for roughly 10 hours (your sourdough should have doubled at least within this timeframe)
100g Water (boiling)
Soak the old bread in the boiling water and stir well. After that, cover it and store it in your fridge until you'll use it.
200g Water (
Roast the seeds (without oil) for some minutes in a pan. Now soak them in the indicated water amount, let them cool down, cover the bowl and let it rest in the fridge until you'll use them.
Old bread soaker
138g Alpenroggen (rye flour, type 1600)
138g Walstaudenroggen Vollkorn (rye flour, whole grain)
Mix sourdough, the old bread and the grain soaker with the indicated water (45 degrees Celsius) for 10 minutes with your kitchen-machine (low speed level). At the end of the mixing process, add salt and oil, followed by the drained sunflower seeds (make sure to drain them about 1 hour before mixing in order to allow them to acclimatize to room-temperature level) . Let the dough rest about 25 minutes before you proceed further.
Before slicing the bread make sure to let it cool down for at least 1-2 hours. For an even more enhanced and intensive taste, let it rest for 24 hours before slicing!
The indicated recipe quantities are for 1 loaf of approximately 1.160g.
The indicated hydration (114%) does already include the water amount for the old bread soaker.
Do you have specific questions or issues? Contact me via the contact form. I am happy to help you.