Hamelman Rye - all wholegrain

My husband had a hankering for a rye bread....who can say no?

I grabbed my Hamelman, and went in search of a rye that had no commercial yeast and also was wholegrain.  I failed, so I modified his 65 percent sourdough rye to use only freshly milled grain.  I have to say - this is one of the tastiest rye breads I have had since I moved out of New York. 

Prepare sourdough -and then let it sit about 16 hours on the counter at about 20 degrees C

• 350g. freshly milled rye
• 280g water
• 20g. sourdough culture - straight from the fridge

Add all of the following plus all the sourdough above to the bowl of mixer (I have a Kitchenaide - but whatever - or mix by hand until the internal temperature is about 26 degrees C.

• 300g freshly milled rye
• 350g freshly milled Einkorn (sifted)
• 460g room temperature water
• 18g salt
• 1 tablespoon  + of Caraway seeds ( I didn't really measure...I like caraway!)

Bulk ferment 1 hour and 45 minutes on counter - again about 20 degrees C

Divide into two loaves and shape - this dough has absolutely NO strength - it felt like I was molding a little ball - This is the only time I used some commercial flour (from my precious stash) - to dust the board and help reduce the stickiness - so I kinda failed in my mission not to use only freshly milled flour, but who will ever know? ;-) Place in bannetons which were sprinkled with caraway and let rest covered about 1 hr. 15 minutes - heat oven and two dutch ovens while this is happening.

Bake at about 460dF for 15 minutes with covers and then reduce temperature to 425 and remove covers.  Bake an additional 30 minutes.  Cool on a rack at least 24 hours.  It's hard...

Now we are on a quest to make smoked meat - this is how it goes in our house. One thing leads to another.  After realizing that there is not a corned beef, pastrami or Montreal smoked meat to be found that doesn't have either dextrose or corn starch - the next step is to build a smoker (Thank you Alton Brown) and make our own.  That's how we roll.  Ahh the life of the corn allergy girl.