Leavened Rye Bread is a traditional Estonian recipe for a classic rye bread made from a sponge starter. The full recipe is presented here and I hope you enjoy this classic Estonian version of: Leavened Rye Bread.
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This is a classic Estonian rye bread made from a two-stage fermentation process. It's the long rising period of the initial 'sponge' mix that gives the bread its moist texture and prevents it from drying out.
Ingredients:
For the Sponge:
250ml lukewarm water (37 to 40°C)
1/2 tsp yeast
150g rye flour
For the Bread:
25g yeast
700ml lukewarm water
3 tbsp oil
1.3kg rye flour (or a mix of strong bread flour and rye flour)
2 tsp salt
2 tsp sugar
Method:
For the sponge mix, add the flour to a bowl then add the water and yeast. Mix thoroughly then cover with clingfilm (plastic wrap) and set aside in a warm, draft-free place to ferment for 48 hours.
On the third day crumble 25g yeast into a large bowl. Add a little lukewarm water and the sugar then mix until the yeast dissolves. Now add the remaining water along with the oil, sponge mix and salt. Add about 4/5 of the flour and mix thoroughly. Knead the dough, adding enough of the remaining flour so that the dough does not stick to the side of the bowl or to your hands. Sprinkle the dough with flour, cover, then set aside in a warm place to rise for about 60 minutes.
After this time, knock the dough back, divide into two portions and shape these into two smooth loaves. Place on a baking tray covered with greaseproof paper then cover with a tea towel and set aside to rise in a warm place for about 40 minutes. After this time brush the tops of the loaves with a little milk then transfer to an oven pre-heated to 175°C and bake on a low shelf for about 50 minutes, or until golden brown and cooked through. When done, the bread will sound hollow when tapped on its base.
Remove the bread from the oven and set aside on a wire rack, covered with tea towel, to cool.
