Saldskābmaize

Ingredients

• 300 g wholegrain rye flour, for the scald
• 450 ml boiling water
• 40 g ground rye malt
• 10 g caraway seeds, lightly crushed
• 350 g wholegrain rye flour, for the dough
• 150 g active rye sourdough starter at 100 percent hydration
• 40 g dark honey
• 12 g fine sea salt
• up to 50 ml warm water

Equipment

Sheet pan · Mortar & pestle

The skills inside

Sourdough starter

Allergen screen

Found: gluten

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Whisk the boiling water into the 300 g of rye flour with the caraway to a thick paste, let it fall to 65C (150F), then stir in the rye malt; cover and hold it warm for 3 hours, until it smells of malt loaf and tastes distinctly sweet. 180 min
2. Cool the scald to blood heat, beat in the starter, and leave it covered 8 to 12 hours until the surface is domed, bubbled and sharply sour. 600 min
3. Work in the remaining flour, honey and salt with a wet wooden spoon to a dough like thick mortar, adding the extra water only if it will not come together; it should never look like wheat dough.
4. Wet your hands and shape one high oval loaf on a lined tray, smoothing the surface with wet palms; prove 2 to 3 hours until the smooth top is covered in fine cracks. 180 min
5. Bake at 250C (480F) for 15 minutes, drop to 190C (375F) and give it 50 minutes more, until the base sounds hollow and the centre reads 97C (207F). 15 min
6. Brush the hot crust with water for gloss, cool it completely, then wait a further 12 hours before the first cut. 600 min