@isabel_paige

The Storyteller

Isabel Paige

#sponsored Be kind to yourself this year. Using Zocdoc is FREE - visit https://www.Zocdoc.com/isabel to find and instantly book an appointment with a top-rated, in-network doctor today. THE BEST RYE BLACK BREAD RECIPE 400g rye flour 50g crushed rye berries (milled on a coarse setting or blended in a dry blender) 150g rye starter (you can use at least 30% up to 50%) 400g water 12 g salt Seed mix 150g seeds 100g crushed rye 250g water 75g maple syrup 1 Tablespoon molasses TO MAKE RYE STARTER: the night before you plan to mix dough I mix 40g of starter with 60g of water and 30g of bread flour and 30g of rye flour (I add the entire amount to the dough) FOR THE BREAD: start with mixing water and starter and then add flour and mix until combined. Then it rests for 30-60min and while I rest it I toast the seeds on a skillet for around 10 minutes, and then add maple syrup, molasses and water and cook until thick (5-10 minutes) let cool for around 20-30 minutes Add the seed mixture to the rested rye dough. The seed mixture can be warm but not hot when you add it. Mix in the salt. Wet hands and place the dough into a buttered loaf pan, top with seeds and allow to ferment and rise for 5-8 hours. Bake at 440 f for 30 minutes then turn it down to 400 for the rest. Bake until a thermometer inserted reaches 195. If it’s browning on top during the bake cover with foil. Average bake time is 75 minutes for me Let the bread rest overnight before slicing!