GERMAN STYLE DENSE RYE BREAD
Steps:
- 100% rye starter used to make a levain with: 50 g starter 100 g rye flour 100 g water let sit overnight. then add: 200g rye flour 300 g whole wheat flour 35 g polenta (not cooked -- the dry grains) 400 g water mush together with hands. then cover and sit one hour, then add: 50 g water 11 g kosher salt mush with hands. cover and put in fridge for 20 hours. put into two small loaf pans, very very well-greased (with butter), and smoothed gently into corners. sprinkled well with sesame seeds and push in with wet hands. cover with a tent of well-greased tin foil and baked 7.5 hours in 225 degree oven.
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