|Stages:||Sponge, Soaker, Final dough|
|Leaven:||Rye sour culture, Instant yeast|
|Start to Finish:||22-28 hours|
|Hands-on Time:||30-40 minutes|
|Yield:||One 3 lb./1.36 kg loaf|
For a bread that many Germans consider to be a best of breed Lower Saxony rye, recipes for Oldenburg Rye are surprisingly scarce; in fact, it took me several months, plus the help of a German baking friend, to locate this recipe on the website of a large north German baking ingredients company.
The search was worth the hassle: this is a bread that combines the robust flavors and mouth-feel of coarse rye meal with the moist crumb of a stale-bread soaker and the intense sour of an 18-24 hour sponge.