Preparation Instructions:

1. 1. Mix all ingredients without starter and water until homogeneous.
   2. Add the mature active rye starter and water.
   3. Knead dough for 5 minutes
   4. Bulk ferment the dough for 4 to 5 hours at 21 °C.
   5. Shape into 1 loaf and place on a pan, cover with plastic wrap and bench for 20 minutes.
   6. Leave overnight for slow proofing in the refrigerator.
   7. Remove from the refrigerator and remove the plastic wrap.
   8. Bake at 475 °F with steam for about 40 minutes until the internal temperature reaches 97 °C.
   9. Remove from the oven and depan.
   10. Cool at room temperature before slicing or bagging.

Makes 1 loaf of bread.

 

Profi Bake Contributes:
7.3 g of Complete Protein and 3.1 g of Dietary Fiber per 75 g serving.

Recipe originally created by Michael Ranaudo

Bakery Chef and Culinary Innovation Student, Niagara College Canada