Rye grain has many uses, for flour, beer, whiskeys, and even some vodkas. It can also be eaten whole, as rye berries (cooked), or as rolled rye (flakes). Whole rye kernels are usually called rye berries. To make them softer, you soak them in water overnight, and then cook them according to the needs of the recipe. This is a pretty basic bread recipe, hearty and dense.
Adding the rye berries makes it even more delicious, with just a slightest crunch from the berries. The strong, aromatic rye berries are a fantastic addition for breads served with spicy dishes, like this one. When choosing whole rye kernels, always go for the organic produce, as they are grown naturally, and they don't have a bad effect on your health or the soil where they are grown.
Ingredients
For the rye berries
150 grams whole rye berries
300 ml cold water
For the starter
300 grams plain flour
300 ml warm water
2 teaspoons dry yeast
For the dough
200 grams plain flour
2 tablespoons vegetable oil
1 teaspoon salt
Preparation
Start by washing the rye berries, then letting them sit overnight in 500 ml cold water. They will not expand nor absorb much of the water, but they will soften up, and that is what you need. Next day drain them really well, then put them in a large pot, add 1,2 litre (about 5 cups) ml cold water and bring them to a boil over high heat. Once they start to boil, lower the heat to medium high and let them cook, stirring occasionally, for 45-60 minutes. Be careful towards the end of cooking time, because they can stick to the bottom of the pan.
Before you start cooking the rye berries, make the starter for the dough. Place 300 grams of the plain flour in a large bowl, add the yeast and the warm water and mix really well, until everything is smooth and well blended. Let this starter rise in a warm place for about an hour. When the starter has risen and the rye berries are cooked, drain them and let them cool down. Add them to the starter and mix them through, gently but thoroughly.
Add the rest of the flour, salt and oil, and mix until a dough starts to form. Transfer it to a floured surface and knead for at least 5 minutes by hand, this will make the dough more elastic. Shape it into a round loaf and let it rise in a warm spot for about an hour, then bake in a preheated oven, at 200˚C (400˚F) for 25 minutes, then for 35 more minutes at 180˚C (350˚F), because the bread is dense and you need it to cook thorough. Let it cool down slightly, then slice it up and serve. Yields one standard (23 cm; 9") loaf.
