Nils Schöner's 60% Rye with Apple Cider Soaker
For my mother-in-law. I've made this before (example, see here), and I've altered the amounts to fit my pans before, too. This time, I went back to the original recipe for the weights. That was probably a mistake, and I'll hear about it when my wife's mother receives it.
I won't have a crumb shot of this one, but as I say, I've made it before. It just happens to be my mother-in-law's favourite, and she is tired of me trying to bake anything else.
Any other loaf, to her, would be a failure.
Mis en Place
|As usual, the boiled rye kernels are soaked in Apple Cider, not just apple juice.|
Wheat flour is yeasted
Building the dough
The loaf bakes
|can't really shape this dough, it will always remain rough|
|If I waited longer than an hour to final proof it, would it fill the pan?|
|A beautiful bronze colour to these loaves|
Notes to Myself
- I would gladly make this loaf for Irmgard whenever she wants: the thing is, it takes a lot more preparation than she generally allows for it. I sometimes am told the night before we are to visit that I am to bring bread, but that simply isn't enough time. The rye kernels have to soak for at least 12 hours, but even that is not the problem: the sourdough build requires 18-24 hours to get the right amount of rye flavour. If I was told two days ahead of the visit, there would be no problem (so long as I wasn't working the day of the bake).
- I have to admit that I love the taste of this loaf too. And the burnished copper look of the crust is simply amazing. I have made a whole wheat version of this, and I like that too, but my mother in law prefers the strong white flour.
- Make double the recipe next time. Irmgard freezes this bread, and eats a little bit at a time.