Rye Scalded Bread

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100% rye bread. Makes 1 loaf



1 loaf, gBaker’s %
Rye Flour460100%
Water33072%
Rye Malt143%
Salt71.5%
Total813176.5%

Preferment

Rye flour - 100g
Water - 80g
Rye sourdough - 20g

Mix and ferment for 6-8 hrs at 23 °C

scalding

Rye flour - 80g
Water - 150g
Caraway of anise seed(ground if desired)
Malt - 14g

Mix 80 g of flour with equal amount of hot water, add remaining hot water. Mix and set aside to cool.

Final dough

Rye flour - 280g
Water - 100g
Salt - 7g
Scalding - all
Preferment - all

fermentation

2 hrs.

shaping

Shape a log loaves and place into the oiled pan

proof

50-60 minutes or until doubled in size.

baking

60 min at 200°C

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