MEYER’S DARK RYE BREAD WITH RYE BERRIES & PUMPKIN SEED

"Text excerpted from MEYER'S BAKERY © 2017 by Claus Meyer ||| This is one of my personal favourites, and it’s also the most popular rye bread in our bakeries. It’s a light and tender loaf that stays fresh for a long time. Here, the fabulous, intense taste of dark malt and rye is supplemented by the lovely crunchiness of pumpkin seeds. If you can’t get your hands on cut rye berries, which give the bread a chewy bite, you can just as easily use cracked rye berries."
 
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photo by Food.com
photo by Food.com photo by Food.com
photo by Food.com photo by Food.com
Ready In:
10hrs
Ingredients:
8
Yields:
2 loaves
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ingredients

  • Young Starter

  • Berries and Seeds

  • 340 g cracked rye berries
  • 175 g pumpkin seeds
  • 500 g cold water
  • Dough

  • 400 g young starter for yeast
  • 200 g lukewarm water
  • 10 g dark malt flour or 30 g malt syrup
  • 400 g rye flour
  • 20 g salt
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directions

  • YOUNG Starter:

  • Refresh your rye stock starter 12–24 hours
before use (see page 141).
  • BERRIES AND SEEDS:

  • At the same time that you refresh your natural stock starter, 12–24 hours before baking, mix the cut rye berries and pumpkin seeds in a
bowl and add the water. Cover and leave at
room temperature.
  • Dough:

  • Mix together all the dough ingredients. 
Drain the soaked berries and seeds and 
mix them into the dough.
  • See pages 142–4 for how to mix your dough 
before pouring it into the greased loaf tins and leaving it to rise. Rising time may vary between 2–6 hours – see instructions on pages 144–5.
  • Bake the bread following the instructions on page 145, for approximately 50–60 minutes.
  • Recipe courtesy of MEYER'S BAKERY by Claus Meyers.
  • Get the book here: https://www.amazon.com/Meyer%C2%92s-Bakery-Claus-Meyer/dp/1784722715/.

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