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Royal Rye Two

Today, we're going to use the starter we put together yesterday to make our amazing royal rye loaf.

My bubbly starter looked like this:

Bubbly starter

Measure 150g of all purpose flour:

150g all purpose flour

Then 150g of dark rye flour, so we get a total of 300g:

150g of rye flour

Add them to the starter, and measure 150g of room temperature water:

150g of water

Dissolve about 10g of salt in the water:

11g of salt

Then mix it with the starter and the flour:

Until you get a sticky dough:

Sticky dough

Cover it, and let it rise at room temperature for four hours:

Risen Dough

With wet hands, fold left first:

First left fold

Then right fold:

First right fold

Then far fold:

First far fold

Then near fold:

First near fold

Cover it and let it sit for an hour at room temperature:

Before second folds

Fold left:

Second left fold

Fold right then far:

Second right fold

Then near:

Second near fold

Cover it and let it rise for another hour:

Before third folds

Fold left:

Third left fold

Fold right:

Third fold right

Fold far:

Third fold far

And third fold near:

Third near fold

Cover it once more, and let it sit for another hour:

Before fourth folds

Last set of folds, fold left:

Fourth left fold

Fold right:

Fourth right fold

Fold far:

Fourth far fold

Fold near:

Fourth fold near

Grab a piece of parchment paper and dust it with flour:

dusted parchment paper

With wet hands, move the dough out of the container and onto the floured parchment paper:

Flipped dough

Then sprinkle the sticky top of the dough with poppy seeds:

Seeded dough

Let it proof for an hour and a half while the over preheats with a baking steel to 550 degrees:

Preheat the oven to 550 degrees

Make three small cuts in the dough before putting it in the oven and baking it covered for 15 minutes:

Covered loaf

Uncover it, turn the heat down to 400 degrees, and bake for 35 minutes. Let it cool for an hour:

Rye bread

Slice it and enjoy:

Sliced rye bread



No knead: Make the yeast do the work for you.​


Crumbs: While baking, cover the dough to obtain a crust.


Reliable: Always measure your ingredients.

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