Rye Sourdough

• Levain & Soaker
• 1 - 2 tablespoons rye starter
• 165 grams rye flour
• 165 grams water
• 225 grams mixed rye, wheat, spelt, einkorn berries, pumpkin, sunflower, flax, sesame seeds
• 300 grams water
• Dough
• 185 grams rye (or other whole) flour
• 2 teaspoons barley malt syrup
• 12 grams salt
• 2 teaspoons bread spice mix
• 1 teaspoon seeds for sprinkling

1. There are two things to prepare the day before you make the dough. A starter/levain and a soaker.rnThe soaker fits well into a large Weck jar.
2. Mix the water, rye and starter in a bowl big enough to hold all your dough. Cover and let ferment over night.
3. In a large jar, cover the mixed grain berries and seeds with 300g water. Cover and let soak over night.
4. The next morning, mix the levain, the soaker (with all its water) and the rest of the ingredients. Make sure there is no dry flour left. rnCover and let ferment for 12 hours.
5. Line a loaf pan (I use a 5x10 in, 44 oz volume/26x12 cm 1.3 liter volume one from IKEA) with parchment paper.rnQuickly stir through the dough and fill it into the pan.
6. Preheat oven to 500F/260C for at least 30 minutes. Let the dough rest in the pan while you preheat. If you're oven is slow and takes longer to get to temperature, don't worry. The dough can rise in the pan for up to an hour.
7. Just before you put the loaf in the oven, spray the top with a little bit of water and sprinkle some seeds on top. The loaf doesn't rise too much so steam baking is not essential but the water will help keep the top crust moist at first.rnrnBake loaf at 500F/260C for 10 minutes, then turn temperature down to 350F/180C and continue baking for 50-60 minutes.
8. Take loaf out of the oven and out of the pan and let cool on a wire rack. You should let it rest and cool overnight before you cut into it.

soaker, rye starter, flour, water, mixed rye, water, dough, rye, barley malt, salt, bread spice mix, sprinkling

Taken from food52.com/recipes/75321-rye-sourdough (may not work)