There is a wonderful sourdough German rye bread recipe in Emmanuel Hadjiandreou’s book How to Make Bread. A version of this recipe can be found on the Root Simple website.
This is a great recipe for someone who works all day. The steps are basically:
- Mix the rye starter the night before, and let it stand on the bench to ferment.
- Next morning, mix the remaining ingredients and place them in a basket to rise (no kneading required).
- Bake when you get home.
If you don’t have a proofing basket, use a bread tin. The squarish slices are great to make lunch on.
I modified the recipe by replacing the teaspoon of caraway seeds with:
- 4 teaspoons coriander seeds
- 2 teaspoons caraway seeds
- 2 teaspoons fennel seeds
Soak the seeds overnight in water then discard the water before adding to the bread mix. These seeds make the bread much more aromatic.
