A dense, sour rye loaf that keeps for a week and only asks for ten minutes a day.
This is the loaf Freya bakes every week at home. It takes three days, but almost all of that time is the dough quietly getting on with it.
“Rye doesn’t want kneading. It wants patience and a warm corner.” — Freya Lund
You will need
500 g wholemeal rye flour, plus 100 g for the starter
50 g active rye starter
12 g fine sea salt
A 900 g loaf tin, greased
Day one: feed the starter
Mix 50 g of rye starter with 100 g of wholemeal rye flour and 100 g of warm water. Cover and leave overnight somewhere warm.
Day two: mix and rest
Add 400 g of rye flour, 350 g of water and 12 g of salt. Stir until there is no dry flour left, press into a greased tin and leave to rise for four to six hours.
Day three: bake and wait
Bake at 230°C for 20 minutes, then at 200°C for 40 more. Wrap the loaf in a clean tea towel and wait a full day before slicing.
A loaf sliced on the board
Freya runs the bread workshop on Day 1. See the session.
