This recipe produces a rich, dark loaf that is packed with flavour. As it contains only rye flour, it won't rise like a wheat loaf, and its dense structure means it's best served in thin slices.
Dark rye has the bran and the germ from the grain (like whole wheat) Light rye does not contain the bran or the germ and as a result produces a bread that is lighter in both colour and texture than breads made with dark rye. You can, however, use dark and light rye interchangeably, to test these recipes, I used dark rye flour.
Note: once the loaf is in the proving basket, it can be kept in the refrigerator up to 8 hours before baking.
Recipe taken from Perfecting Sourdough by Jane Mason, published by Apple Press (£14.99)
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