|Stages:||Sour sponge, Final dough|
|Leaven:||Rye sour culture, Instant yeast|
|Start to Finish:||13-15 hours|
|Hands-on Time:||20-30 minutes|
|Yield:||One 3-lb/1.35 kb loaf|
Odd name for a bread, The “Juicy One,” especially since this close-crumbed, rustic north German bread is anything but “saftig,” German, for “juicy. But if you consider its broader meaning (which survives in the Yiddish word zoftig) of “ripe,” “luscious” and “mouth watering,” then the description is spot-on, for this bread has a rich, mouth-filling texture and subdued sweet spiciness that showcases rye in all its glory.
Aside from an overnight sourdough sponge, the bread comes together quickly and easily. The dough mixes for 10-12 minutes, ferments for an hour and then undergoes a second mixing during which sunflower seeds are added. Proofing is short – 15 or 20 minutes – and the dense dough requires a bake of 1½ hours. Mix this dough in the morning and you can have finished loaves by noon.
Here’s the “mouth-watering” part: Together with the seeds, the rye meal – a whopping 91.5% of total flour content – produce a coarse-grained, intensely rustic chew. The flavor profile is mild and complex – more like a mellow Danish rye than a sour and robust north German bread. The relatively small amount of sour sponge contributes a hint of acidity to the finish, while the subtle astringency of caraway and citrus notes of coriander play against the natural sweetness of rye and syrup. This is an engaging bread with a distinctive personality, equally at home with a strong veined cheese like Stilton or Gorgonzola, smoked meat and fish, or a fermented sausage like sopressata.
Sponge (Day 1, Evening):
|Medium rye flour||70||2.45||100%|
|Warm (105°F/41°C) water||70||2.45||100%|
|Rye sour culture||10||0.35||14%|
Mix the sponge ingredients by hand, cover and ferment at room temp (70°F/21°C) until doubled in volume, 8-10 hours or overnight.
Final Dough (Day 2, Morning):
|Coarse rye meal||750||26.45|
|Warm (105°F/41°C) water||530||18.70|
|Beet syrup, light molasses or dark corn syrup||85||3.00|
|Coriander seed, ground||3||0.10|
In the mixer bowl, combine the final dough ingredients except for the sunflower seeds. Use the flat paddle at low (KA2) speed to mix until the dough is fully integrated and the coarse rye meal starts to break down, 10-12 minutes. Cover and ferment at room temperature for about 1 hour: the dough will have barely expanded.
Add the sunflower seeds and use the flat paddle at low (KA2) speed to mix the dough until the seeds are fully incorporated.
Use a plastic scraper and wet hands to transfer the dough into a well-greased 9″x4″x4″/23x10x10 cm. Pullman loaf pans or9″x5″x3″/23x13x8 cm standard loaf pan. Use wet hands and scraper to pack and shape the dough so that it forms a slight dome. Cover the pan and proof at room temperature until the dough has expanded to within 1 inch/3 cm of the rim of the pan, 15-20 minutes.
Preheat the oven to 480°F/250°C with the baking surface in the middle. Dock the loaf to a depth of 1 to 1½ inches/3-4 cm and bake for 15 minutes. Reduce the temperature to 355°F/180°C and continue baking for another 60 minutes, then turn off the oven and bake the loaf in the residual heat for another 15 minutes. Transfer to a rack and let stand at least 24 hours before slicing.
|Coarse rye meal||750||91.46%|
|Medium rye flour||70||8.54%|
|Rye sour culture||10||1.22%|