Here in the Czech Republic, for some reason you can't buy rye kernels. Believe me, I've searched and searched and trawled through ingredient websites. So sliced or broken rye kernels are on the shopping list when I'm in Denmark - and on the wish list when a friendly visitor asks if I need anything ‘from home’. My boss brought me some grains recently and I set about adapting my otherwise ‘rye seed-free’ rye bread recipe. Here's the result, which I'm very happy with! It will be a real soft rye bread. In this recipe, I leave the sourdough on the counter for 3-4 days. It peaks and falls within the first 12 hours, then it ferments. This gives a better baking result.
A homemade soft kernel bread with lots of fibre and soft, delicious kernels!
Homemade wholemeal rye bread with soft kernels - Soft kernel rye bread
The recipe is for 1 rye bread weighing approx. 1400 grams before baking.I always bake 2 or 3 at a time to make the most of heating the oven.
Ingredients
3-4 days before baking day
- 50 g Rye sourdough starter
- 110 g wholemeal rye flour (coarsely ground or finely ground, as long as it contains all parts)
- 110 g water
The day/evening before baking day
- 1 tbsp the above sourdough starter
- 300 g Cut or broken rye kernels
- 100 g mixed seeds/kernels (e.g. sunflower seeds, flax seeds and pumpkin seeds)
- 475 g water
Baking Day
- 150 g Cold water (if you don't have malt flour, you can use dark not too sweet beer + water, 50/50)
- 260 g rye flour
- 25 g dark malt flour Can be substituted with rye flour
- 18 g salt
Method
3-4 days before baking day
- Dissolve your sourdough starter in 110 grams of water. Add 110 grams of rye flour and mix thoroughly. Then remove 50 grams so that you also have sourdough starter for the next batch. Store in the fridge.
- Leave the sourdough starter covered on the kitchen counter until the next day. Then place it in the fridge until you need it
The day/evening before baking day
- Mix 475g water, 300g rye grains and 100g other grains, preferably in the mixing bowl in which you will make the bread.
- Take a tablespoon of your sourdough starter and stir into the mixture
- Leave it covered until the next day.
Baking Day
- Add the other ingredients and mix together - I use a stand mixer. It should be thoroughly mixed, but not over kneaded. I let mine run on medium speed for about 5-7 minutes. I use a K-spatula or similar.
- Grease a rye bread tin thoroughly - a tin of about 3 litres is suitable. It should be fairly high so that the bread doesn't get broad shoulders from rising too far over the edge. I use baking spray instead of "manually" greasing - it works really well.
- Pour the dough into the mould and "knock" it down thoroughly by slamming it down on the table a few times.
- Smooth the surface with a WET spatula, sprinkle with decorations if desired and cover (e.g. with cling film or a cut plastic bag). You can also place it under an inverted plastic box.
- Let it rise by about 30-40% in height. This takes 3-8 hours, depending on the temperature in your kitchen. When there are some very small holes in the surface (like the head of a pin), it's ready.
- Place the bread in a cold oven set to 180°C, fan off. To avoid getting an overly thick and hard crust, I cover it with aluminium foil after about 20-30 minutes. It's up to you...
- The total baking time is around 1 hour and 45 minutes, maybe 2 hours. You can check with a thermometer after 1 3/4 hours - the temperature in the centre should be 98°-99°.
- Remove from the mould and cool. When the bread is lukewarm, I wrap it in a slightly damp tea towel and leave it until the next day.
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