|Stages:||Sponge, final dough|
|Leaven:||Sour culture, yeast|
|Start to Finish:||14-16 hours|
|Hands-on Time:||30-40 minutes|
|Yield:||One 4 lb. (1.8 kg.) loaf|
I find myself drawn to heavy, rustic rye breads, and this one, which I adapted from the formula of a north German baker named Albert Schäfer, really lives up to its name. This is a coarse, chewy, quintessenial rye bread with a moist and tender crumb, great mouth feel – thanks to the seeds and coarse rye meal – and an intensely tangy finish that provides a lovely counterpoint to the sweetness of the spelt or wheat.