Rye does not behave like wheat. It has almost no gluten, so you are not building structure, you are setting a gel. Forget everything you know about stretch and folds. This is a dough you stir with a spoon and spread with a wet spatula.
Seeded rye tin loaf
One 900 g tin loaf · keeps 10 days wrapped
| Ingredient | Grams | Baker’s % |
|---|---|---|
| Whole rye flour | 300 | 60% |
| Cracked rye or rye chops | 200 | 40% |
| Water | 420 | 84% |
| Rye sour (100% hydration) | 150 | 30% |
| Sunflower seeds, soaked | 120 | 24% |
| Salt | 10 | 2% |
| Dark syrup or molasses | 30 | 6% |
Timeline
- Night before: soak the cracked rye and seeds in 200 g of boiling water.
- Morning: stir everything together into a thick paste. No kneading.
- Spread into a well-greased 900 g tin and smooth the top with a wet spatula.
- Proof until small cracks appear on the surface, 2–4 hours.
- Bake at 200 °C for 30 minutes, then 170 °C for 60–75 minutes.
- Wrap in a tea towel and wait 24 hours before cutting. Really.
If you cut it on the first day, the knife will come out coated in grey paste and you will be sad. Wait.
Slice it as thinly as you can. Butter, sharp cheese, pickled herring if you are brave, apricot jam if you are not.
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