Rye Mixed Bread with Wild Yeast Starter

A fun bread recipe for a hearty, healthy and sensationally aromatic, crispy and rustic rye mixed bread made from wholemeal rye and wheat flour. A cultivated wild yeast starter is used as a leavening agent, which ensures a fine flavour, aroma, long freshness and at the same time a good oven spring. Barley malt extract not only contributes to the flavour but also encourages a browner crust and a glossy sheen. If you don't have barley malt extract, then a good substitute will be sugar beet syrup, honey or molasses. All in all, a very tasty, wholesome bread that goes well with hearty dishes or toppings. Or simply enjoy it with a generous smear of butter - you absolutely have to try it.

Rye Mixed Bread with Wild Yeast Starter

inspired and adapted from here and here

Wild Yeast Starter	Dough
50 g Dates from cultivating wild yeast water 200 g Wild yeast water 150 g Plain flour	Wild yeast starter 70 g Buttermilk 15 g Barley malt extract 220 g Plain flour 130 g Wholemeal rye flour 50 g Active wild yeast water 8 g Salt

Puree the fruit with the yeast water. Mix in the flour and leave to rise at room temperature for 12-14 hours.
Add the wild yeast starter, buttermilk and all the flour to the bowl of your mixer and knead on the lowest speed for 3 minutes. Add the yeast water a little at a time as the dough absorbs the liquid. Increase the speed to medium and knead for a further 8-10 minutes. After 5 minutes, knead in the salt.
Grease a large bowl with some olive oil and place in the dough. Stretch and fold once on all sides. Leave to ferment at room temperature for 5-6 hours, folding again after 1 and 2 hours if possible.
Shape the dough into a baton and place in an oblong floured proofing basket with the end facing upwards. Cover and leave to rise for another 3-4 hours at room temperature.
how to shape a baton
Preheat the oven to 250C/480F. Place a baking stone in the lower half of the oven. If you don't have a baking stone, a baking tray works too. At the bottom of your oven, place a baking tray for water to create the steam.
Dust a parchment paper with flour. Turn the dough out onto the floured parchment paper. Transfer to the hot baking stone. Pour 1 cup of water into the baking tray at the bottom of your oven. Close the oven door immediately.
After 10 minutes, turn the heat down to 200C/400F and open the oven briefly so that the steam can escape. Bake for another 30-35 minutes until bread is golden brown and crisp. Remove and cool the bread on a wire rack for at least 2 hours before slicing.

29 comments:

Gingi 7/6/22 00:59: Ohhh, I've always wanted to play with wild yeast, but the thought of it going wrong scares me, lol... yours looks soooo good! - http://www.domesticgeekgirl.com
Brian's Home Blog 7/6/22 01:35: Love rye bread, yum!
J.P. Alexander 7/6/22 02:09: Gracias por la receta me encanta hacer pan. Así que pronto la hago. Te mando un beso.
Christine 7/6/22 05:53: Looks amazing
Margaret D 7/6/22 08:31: Looks good.
Paolina 7/6/22 09:15: Che buono! un pane dall'aspetto molto invitante!
Lola Martínez 7/6/22 10:13: Tus panes son siempre una delicia, ojalá pudiera probarlos.
Besos
DEZMOND 7/6/22 13:05: It is nice returning to good old techniques of baking.
Kitchen Riffs 7/6/22 15:51: You've really been going to town with rye-based breads recently! This one looks particularly nice -- such a great classic looking loaf. Thanks!
lisa is cooking 7/6/22 16:18: That's a great looking loaf! The crumb looks lovely. I wish I had a piece with lots of butter right now.
Whats Cookin Italian Style Cuisine 7/6/22 16:59: WE love rye and that is perfection love it wish I can dive right into that photo!
Federica Simoni 7/6/22 18:13: che meraviglia complimenti!!!
savorthebest 7/6/22 18:21: beautiful rye bread Angie!
Bill 7/6/22 19:06: Looks fantastic. I love rye bread.
David 7/6/22 19:30: Angie, I love a good rye bread and this version looks amazing! Add butter, perhaps a little Dijon mustard and then layer a sandwich with medium rare thin sliced roast beef. One of my favorites... Take Care, Big Daddy Dave
Pam 7/6/22 19:57: Do your loaves ever fail? Seriously, your bread baking is something to be proud of!!!
foodtravelandwine 7/6/22 21:40: A delicious bread!!...I'm having problems posting in blogger these days. I wrote you a comment, and disappeared!!.....I have to make this recipe!!.....Abrazotes, Marcela
My name is Erika. 8/6/22 02:55: I love how you've been using wild yeast. I haven't had time to try it, but it sounds like a fascinating way to make a starter. Thanks for sharing. hugs-Erika
Nancy Chan 8/6/22 10:53: Another beautiful bread. I wish you are my baking tutor.
Maria Grazia Ferrarazzo Maineri 8/6/22 16:23: This bread is absolutely perfect, Angie!
Muriel de PETITES MARMITES ET COMPAGNIE 8/6/22 19:00: Il est très réussi ce pain !
Muriel de PETITES MARMITES ET COMPAGNIE 8/6/22 19:00: Il est très réussi ce pain !
Anonymous 8/6/22 20:28: I'm loving these wild yeast recipes, Angie! This bread looks superb.
DeniseinVA 8/6/22 20:33: Oh yum, I would love to make this bread. It looks wonderful! Thank you Angie :)
Sherry's Pickings 9/6/22 06:41: wild yeast? that sounds very ... wild. your bread looks very tasty angie.
MunatyCooking 9/6/22 08:27: The bread looks gorgeous and the images too 😍.
speedy70 9/6/22 09:16: Un altro pane fantastico, complimenti!!!!
thepaintedapron.com 9/6/22 15:58: You are bread baker extraordinaire! Looks so good!
Jenna
Mbul Kecil 10/6/22 03:33: i see the video...and it is a great recipe Angie. I like bread with creammy butter...
i like it's shape by the way. Fancy bread for feast. Have a nice day ^^