Dark Rye Bread (German) using 100% Rye Flour - Ivo's recipe and tips

Today I share my recipe and tips for making an amazing, German, Dark Rye Bread, using 100% rye flour! A delicious and nutritious bread that is not your typical "gummy" "Sticky" bread - in fact, the crumb is dry and amazing!! Just follow the recipe noted below and the related notes below it. Enjoy :)

00:00 intro
01:12 starting the dark rye dough
09:47 30 mintues later kneading again
12:33 11.5 hours later, into banneton
16:02 1.5 hours later, preheating oven
17:04 oven preheated, rye dough into dutch oven and oven
19:25 30 minutes later, lid off now
20:04 20 minutes later out of the oven, let cool
21:37 2 hours of cooling later
24:38 dark rye taste test
26:20 outro

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Ivo’s Dark German Rye Bread using 100% Rye Flour
Ingredients:
• 400 grams (14.2 oz) Dark Rye Flour (my flour was 9.3% protein)
• 2 TSP (8 grams) (.28 oz) Diastatic malt Powder (optional but preferred)
• 1 1 /2 TSP salt (10 grams) (.35 oz)
• 34 grams (1.2 oz) Vital Wheat Gluten (this brings the flour to 15% Protein)
• 1/8 TSP (.50 grams) (.017 oz) instant or active dry yeast
• 200 grams (7.05 oz) of active sour dough starter
• 225 or 250 Grams (7.9 oz or 8.8 oz) Dark (German) beer at room temp

Process:
• Mix all dry ingredients together, then add the sour dough start and the beer. Mix to form a dough and then knead for 3 – 5 minutes.
• Cover dough and let rest 30 minutes, then knead again for 3 – 5 mins
• Place dough in a container with a lid, and let rest, covered, for 11 – 12 hours, until about doubled in size
• Remove dough from container and shape the dough by doing a gentle “4-fold” (i.e. lift up one side and fold it on top of the dough- work your way around the dough doing this lift and fold, 3 more times.
• Then shape the dough into a round, then place it into a banneton that has been lined with flour (the flour will prevent sticking and whole wheat flour works best). Cover and let rest for 2 hours
• (After 1 1 /2 hours have passed, put an empty Dutch oven with a lid, into your oven and start to preheat oven to 400 degrees F (205 C) )
• Remove Dutch Oven (using Oven Mitts) from oven and carefully place the dough inside. With a bread lame (or blade) score the top of the dough, ¼ to ½ inch deep (6 mm to 12 mm) making 3 - 4 cuts in any shape you want
• Place lid on Dutch oven and return to main oven. Bake at 400 degrees F (205 C) for 30 minutes with the lid on
• After 30 minutes, remove lid and continue to bake for 20 more minutes at a minimum, up to 30 minutes
• Remove bread and let cool on a cooling rack (or on a wooden board) for a minimum of 4 hours, but a longer cool down period is preferred, in fact, let it cool over night or 8 – 12 hours is even better!!
• Enjoy

NOTES: The crumb of your bread should be dry and not sticky nor “gummy”. This is one of the advantages of this recipe 😊
If for some reason your dough is sticky or “gummy” then try using the lower amount of beer (i.e. 225 grams or even can go as low as 200 grams) and also make sure your cook time is long enough.
If you are using sour dough discard, then be sure to use more yeast, such as at least ¼ tsp instead of the 1/8 tsp.


My Kitchen Gear
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"My Bread Book" by Jim Lahey
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