KORNTALER

STARTER
10 g rye starter, 100% hydration
60 g water
100 g bread flour

SOAKER
115 g whole rye flour (or medium rye)
120 g whole wheat flour
30 g flaxseeds
30 g millet
4 g salt
210 g water

FINAL DOUGH
all soaker and starter
105 g bread flour
6 g salt
60 g dried soybeans
40 g water, or more as needed


DAY 1

Mix together all ingredients for starter. Cover, and let sit at room temperature for 14-18 hrs.

MIx together all ingredients for soaker. Cover and let sit at room temperature.


DAY 2

Pour boiling water over soybeans and let soak for 15 min. Drain, let cool, and chop coarsely. Dry and slightly toast them at 170 C/325 F for ca. 20 min. Let cool.

Combine all dough ingredients, mix on low speed for 1 - 2 min., then 4 min. on medium-low speed. Let rest for 5 min., then continue kneading for another 1 min.

Ferment sough for 3-4 hrs, or until it has grown 1 1/2 times its original size.

Shape dough into boule, place into banneton, seamside down, and proof for ca. 2 hrs,. or until it has grown 1 1/2 times. (Preheat oven after 1 hr.)

Preheat oven to 250 C/500 F, including steam pan.

Bake bread at 240 C/475 F for 10 min., steaming with 1 cup of boiling water. Reduce heat to 220 C/425 F, and bake for another 10 min. Remove steam pan and rotate loaf 180 degrees. Continue baking for ca 20 minutes more (internal temperature at least 93 C/200 F). Bread should sound hollow when thumped on bottom.

Let cool on wire rack.

The recipe was adapted from Nils Schöner: "Brot - Bread Notes From A Floury German Kitchen".