Russian rye bread
From Vanessa Kimbell's 'The Sourdough School' (p. 127)
Notes
Kambell recommends scalding the wholegrain flour. If not using leaven, 1 day to 1 week old sourdough discard may be used. Keep discard in fridge till included. Charcoal is optional. Seeds are lightly toasted corriander or caraway. Autolyse is 4 hours, maintain at 28C. After autolyse add all else, temp can then be dropped to 22-24C. Kambell reccomends leaving for 2 days before eating to intensify the flavors.
Ingredients
| Bakers % | 500g total | 1kg total | 2kg total | 3kg total | 4kg total | |
|---|---|---|---|---|---|---|
| Leaven Flour | 35% | 68 | 135 | 270 | 405 | 541 |
| Leaven Water | 31% | 60 | 120 | 239 | 359 | 479 |
| Leaven Starter | 8.7% | 17 | 34 | 67 | 101 | 134 |
| Wolegrain Rye Flour | 100% | 193 | 386 | 772 | 1158 | 1544 |
| Water | 75% | 145 | 290 | 579 | 869 | 1158 |
| Black Treacle | 5% | 10 | 19 | 39 | 58 | 77 |
| Seeds | 2.75% | 5.31 | 11 | 21 | 32 | 42 |
| Salt | 2.4% | 4.63 | 9 | 19 | 28 | 37 |
| Charcoal Powder | 1% | 2 | 4 | 8 | 12 | 15 |
Percentage total: 259%
Values have been rounded where the error would not be significant (p < 0.05).
Last compiled at 2026-01-29 10:54:17.539181