Buttermilk Rye

This loaf has a very dense crumb, but is wonderful

with spreadable cheese, or toasted served with 

ham and sharp cheese. 

During second proofing, the dough gets just a bit sticky
and all the flax seeds stick to the top.

The bread and seeds have taken on a beautiful brown
color, coming out of the oven.

As Always,

ENJOY!

 Recipe Source:  Toast and Jam by Sarah Owens

For the Sourdough Levain:

1 large very ripe banana

50g sourdough starter

50g water

50g rye flour

For the Soaker:

20g flax seed

55g water

For the dough:

465g buttermilk

225g water

45g maple syrup

20g fine sea salt

800g whole rye flour

200g Type T-85 wheat flour

Butter or oil for greasing tin

For Topping:

20 to 30g flax seed

Mash the banana in a large bowl.  Add water and starter and stir. Stir in the flour until it is somewhat soupy. cover and ferment at room temp. for 8-12 hours.

Place flax seed in a seperate bowl add water and allow to sit covered until ready to use.

To the bowl with the Levain, add the soaker, buttermilk, water, maple syrup, and salt, stir to a slurry. Add the flours and mix until well hydrated.

Cover and allow to bulk proof at room temp. for 3-4 hours.

Divide the dough into 2 equal pieces.  Shape into loaves and place in well greased tins. Top with the flax seed. Cover and refrigerate loaves overnight.

Take loaves from refrigerator 2 hours before baking. Preheat oven to 475 degrees.  Place loaves in oven on middle rack. On lower rack add a pan with 1/2 cup water, steam for 12-15 minutes, remove steam pan, lower temperature to 425 and bake for 50-55 minutes. Cool on wire racks.