Rye Core Family Loaf

A juicy, compact rye bread with a scald – reduced to the essentials, aromatic, and family-friendly.

Preparation

1. Prepare the scald: Mix 50 g of rye flour with 200 g of water in a small pot until smooth. Heat while stirring until a thick, pudding-like consistency forms. Cover immediately and let cool completely.
2. Dissolve the yeast in 270 g of water. In a large bowl, combine 500 g of rye flour, salt, yeast water, and the cooled scald.
3. Mix the dough for 5–6 minutes with a sturdy spoon or on low speed until no dry spots are visible. Rye dough will be more pasty than elastic.
4. Cover the bowl and let the dough rest at room temperature for 45–60 minutes until it has slightly risen.
5. Lightly grease a loaf pan or line it with parchment paper. Transfer the dough into the pan, smooth the surface with wet hands, and optionally score lightly lengthwise.
6. Let it rise again for 30–40 minutes until fine cracks appear on the surface.
7. Preheat the oven to 230 °C (450 °F) with top and bottom heat. Place the bread in the oven, briefly steam or place a small heatproof dish with water on the bottom of the oven.
8. Bake for 10 minutes at 230 °C, then reduce to 200 °C (390 °F) and bake for another 35–40 minutes.
9. Remove the bread from the pan and, if necessary, bake for an additional 5 minutes without the pan for a stable crust.
10. Let cool completely, preferably allowing it to rest for several hours so that the juicy, compact crumb can set properly.