100% rye with dried plums

7. October 2021

I wanted to write a recipe for a 100% rye bread since a longe time. I wanted to do something traditional, on the other side I wanted to offer something new. And so I had the idea to add some dried fruit to my old bread soaker. I chose relatively fast to use dried plums, because of their aroma and their amazing color.

Dried plums fit sweet and tart food. And their best partner is this bread made of 100% rye! With the addition of the dried plums the crumb gets even more succulent and aromatic; the crust gets crispier and caramelizes. We love it!

 Time schedule

 Day before

22:00h Feed sourdough starter

Baking day

08:00h Prepare soaker

10:00h Knead main dough

11:00h Fill dough in the baking tin

15:00h Bake

100% rye with dried plums

Dried plums fit sweet and tart food. And their best partner is this bread made of 100% rye! With the addition of the dried plums the crumb gets even more succulent and aromatic; the crust gets crispier and caramelizes.
Working time1 hr
Waiting time5 hrs 30 mins
Total time6 hrs 30 mins
Ergibt: 1 bread à 760g (small baking tin with 1360mL volume)

Ingredients

Rye sourdough

  • 150 g whole rye flour
  • 150 g water 30°C
  • 15 g rye sourdough starter @ 100% hydration

Soaker

  • 11 g dried plums
  • 26 g dried bread cut in dices or as breadcrumbs
  • 78 g water

Main dough

  • 38 g whole rye flour I used an ancient grain called "Waldstaudenroggen"
  • 187 g white rye flour
  • 118 g water 30°C
  • 9 g salt

Instructions

Rye sourdough

  • Dissolve the sourdough starter in the water and add flour. Mix until you don't see any flour.
  • Let proof 12 hours at room temperature (mine is 23°C) over night.

Soaker

  • The next day in the morning bring water to boil and pour over the dried plums and old bread. Cover and let cool a little bit. I usually prepare this 1-2 hours before the sourdough is ready. It should still be warm.
  • Before preparing the main dough, blend until smooth.

Main dough & bulk fermentation

  • Mix all ingredients during 5 minutes and then let rest in the bowl 45 minutes.

Final fermentation

  • Butter baking tin and sprinkle some rye flour or crashed rye.
  • Place the dough in the tin and flatten using a wet spatula. Sprinkle some rye flour or crashed rye on top and wet a little bit so it sticks to the bread.
  • Let proof at 28°C until the dough reaches the top of the baking tin (in my case it took 4,5 hours). It should have cracks and holes as in the picture. If you don't see them, then proof longer.

Bake

  • Heat the oven at 250°C, place the tin in the oven and reduce the temperature to 230°C. Bake 40 minutes. Then reduce the temperature to 210°C and bake further until the core temperature of the bread reaches 97°C. In my case it took further 15 minutes.
  • Cool completely and wait 12 hours before enjoying your rye bread.

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