This recipe is taken from Tomek Lach. He has many extremely good videos on YouTube – they are however in Polish. His videos include ones on yeast, sourdough, bread and pizzas.
I have tried out several recipes and tips.
This recipe is so easy as there is no need to knead – you just need time and patience. It can take up to three days.
You need to have some – zakwas – sourdough starter.
To make this you put 50g of rye flour and 50ml of water into a large glass preserving jar on day 1 and stir, cover and leave for 24 hours. On days 2, 3, and 4 you repeat this. On Day 5 it is ready to use or you can keep it in the fridge – topping up once a week with a couple of spoons of flour and water.
Ingredients – Day One
- 2-3 tablespoons of zakwas – sourdough starter.
- 150g of rye flour
- 150ml of water
Method – Day One
- Mix all the ingredients together in a large bowl.
- Cover with a shower cap.
- Leave for 12 hours minimum (overnight is good)
Ingredients – Day Two
- The mixture from day one
- 200g of rye flour
- 200g of strong white flour
- 200ml of water
- 1 + 1/2 teaspoons of salt
Method – Day Two
- Mix all the ingredients into a thick paste.
- Get a large loaf tin (often called a 2lb tin).
- Use one rectangle of grease-proof paper to line the tin.
- Spoon all the mixture into the tin and smooth the top.
- Cover again with the shower cap and leave for at least 5 hours – I have found that overnight is good here again.
- Put the tin into the cold oven.
- Put the oven on to GM7 – 220°C.
- Bake for 50 minutes.
- Take out and leave for at least 30 minutes before cutting into the loaf as it is still baking.
Variations
- Adjust the types of flour – maybe use a light rye if you used a dark one before.
- Add 2 tablespoons of seeds into the dough mixture – such as caraway, pumpkin or sunflower.
- Add seeds to the top of the loaf.
Note
The bread keeps for several days and is good toasted or you can slice it up and freeze it.
