Prep Time: 22 h | Cook Time: 1.5 h | Servings: 1| Difficulty: Medium
4 cup cup rye flour
260 g starter
360 g water
1 tbsp salt
½ tbsp garlic powder ( optional )
½ tsp caraway ( optional )
½ tsp smoked paprika ( optional )
1 cup seeds or nuts ( of your choice )
Step 1 Sponge :
Mix in a large bowl 2 cups of flour, water and starter. Mix it well, cover with a plastic bag or another bowl and let ferment for (8-10 hours)
Soak the nuts of your choice in water (8-10 hours)
Step 2, Seasoning:
Drain the nuts/seeds and add to the dough/sponge
Add another 2 cups of flour to the sponge and mix well
Add seasoning. The only seasoning i would recommend you not miss is salt, the rest is optional, so be creative.
Cover it with cover with a plastic bag or another bowl and let ferment for (4-6 hours )
Step 3, transferring to the tin:
Line a baking tray ( 30 cm long x 10 cm wide x 7 cm deep ) with baking paper
Transfer the dough carefully using a silicone spatula, smooth out the top of the bread using your hand and water.
Wrap the tin with a plastic bag and proof for 5 hours ( rise in the tin ).
Step 4, time to bake:
Remove the bread from the plastic bag and place in a cold oven.
Set the oven immediately to "normal baking" 160C / 1 hour 30 min
Notes: Do not cut the bread , let it sit for 3 hours before cutting, better if you can wait overnight.