OLE & STEEN, LAGKAGEHUSET, 2020
Day 1: Soaking
200 g rye kernels – 330 g water 25 g dark malt sirup or 15 g malt flour 130 g safflower kernels – 70 g flaxseeds 15 g salt – 30 g sourdough
Refresh sourdough:
25 g of mature rye or wheat sourdough 100 g rye flour – 100 g water
Day 2: Dough
Soaked ingredients and refreshed sourdough from day 1
135 g water (at room temperature) 5 g dried yeast – 165 g sourdough 70 g rye flour – 85 g white flour 80 g sesame seed
Day 1. Mix rye kernels with boiling water and let cool. Add rest of the ingredients, cover and leave at room temperature for 12 hours or longer. Refresh 25 g mature sourdough by adding 100 g rye flour and 100 g cold water, leave it at room temperature for 12 hours.
Day 2. Mix yeast and sourdough with water. Add the rest of the ingredients – leave out the yeast if you trust your sourdough – and mix until the mixture is uniform (no long kneading process is necessary). Prepare two 1.6 – 1.9 litre baking pans by buttering them and sprinkling in 3/4 of the sesame seeds. Fill the pans with dough pressing it gently in the middle avoiding the sides. Sprinkle the remaining sesame seeds on top. Cover pans with plastic film and place on top of refrigerator or some other place that is slightly warmer than room temperature. Let rise until dough is 1 cm from top; this will take around 2 hours.
Place a pan with water in the bottom of the oven and preheat to 250 degrees celsius is achieved. Place the pans the middle of the oven and turn the heat down to 180 degrees celsius. Bake for 40-45 minutes until the centre reaches 95 degrees celsius. Let the bread rest in the pans for 30 minutes before taking them out of pans. Cover with a kitchen towel and let cool completely before cutting.
