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.
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.
The bread keeps for several days and is good toasted or you can slice it up and freeze it.