Home
Recipes
Breads
Artisan Bread
36-Hour Fermented Dark Rye with Malted Barley Recipe

36-Hour Fermented Dark Rye with Malted Barley Recipe

Learn how to make the best homemade dark rye bread using a 36-hour fermentation for unmatched flavor development. This authentic recipe combines the earthiness of dark rye flour with the sweetness of malted barley for a dense, nutritious loaf with exceptional keeping qualities. Perfect for sourdough enthusiasts looking to expand their bread-making repertoire.
Difficulty:
Advanced
Prep Time:
40 mins
Cook Time:
50 mins
Serves:
1 loaf (16 slices)
A dramatic cross-section of a rustic round loaf showcasing the dark, dense crumb studded with small air pockets against a deep chocolate-brown backdrop. Shot in soft morning light against a flour-dusted wooden board, with scattered malted barley grains and rye berries creating visual context. Steam gently rises from the freshly cut surface, highlighting the loaf's warm, just-baked quality. The contrast between the nearly black crust—shiny and blistered from proper fermentation—and the deep amber interior creates a visually striking composition that emphasizes the bread's artisanal character and long fermentation process.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g active sourdough starter (100% hydration)</li><li class="ingredients-single-item">300g dark rye flour</li><li class="ingredients-single-item">150g bread flour</li><li class="ingredients-single-item">50g malted barley flour (or ground malted barley)</li><li class="ingredients-single-item">350g filtered water, at room temperature</li><li class="ingredients-single-item">12g salt</li><li class="ingredients-single-item">15g molasses (optional, enhances color and flavor)</li><li class="ingredients-single-item">20g caraway seeds (optional)</li><li class="ingredients-single-item">15g sunflower oil</li><li class="ingredients-single-item">Rye flour for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Dutch oven or bread cloche</li><li class="equipment-single-item">Bread proofing basket (banneton)</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Kitchen scale</li><li class="equipment-single-item">Lame or sharp knife for scoring</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin your fermentation journey by ensuring your sourdough starter is active and bubbly. Feed it 12 hours before beginning the dough if necessary. A ripe starter should double in size and pass the float test (a small amount should float when dropped in water).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the active starter with the filtered water and molasses (if using), stirring until fully dissolved. The water temperature is crucial here – aim for 28-30°C to kickstart fermentation in this dense dough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the dark rye flour, bread flour, and malted barley flour to the bowl. Mix thoroughly with your hands or a wooden spoon until no dry spots remain. This will be notably stickier and denser than a typical wheat dough – this is expected with high-percentage rye breads. Cover with a damp cloth and allow to autolyse (rest) for 1 hour, allowing the flours to fully hydrate.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>After the autolyse, add the salt and caraway seeds (if using) by sprinkling them over the dough, then incorporate by folding the dough over itself repeatedly. Add the sunflower oil and work it into the dough. Rye contains less gluten than wheat, so you won't develop the same extensibility, but proper mixing ensures even distribution of ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cover the bowl with a damp cloth or plastic wrap and begin the bulk fermentation at room temperature (21-23°C) for 4-6 hours. During this time, perform 3-4 gentle stretch and folds at 45-minute intervals, being careful not to deflate the dough. The high rye content means the dough will remain somewhat dense and won't rise dramatically.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>After the initial bulk fermentation, shape the dough into a tight ball. Rye dough is notably sticky, so use wet hands and a generous dusting of rye flour. Place the shaped dough seam-side up in a well-floured banneton or cloth-lined bowl. Dust the exposed surface liberally with rye flour to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cover the banneton and place it in the refrigerator for the extended cold fermentation period of 24-30 hours. This prolonged fermentation develops the complex flavors and acidity that characterize traditional rye breads, while also improving digestibility by breaking down complex carbohydrates and phytic acid.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>About 1 hour before baking, place your Dutch oven or baking stone in the oven and preheat to 250°C. Remove the dough from the refrigerator and let it sit at room temperature for 30-45 minutes – not much longer, as rye dough can become overly slack.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When ready to bake, carefully turn the dough out onto a piece of parchment paper. Score the loaf with your lame or sharp knife – traditional patterns for rye include a simple cross or square pattern. Rye dough won't expand dramatically during baking, so scoring can be more decorative than functional.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the dough on the parchment paper into your preheated Dutch oven, cover with the lid, and bake at 250°C for 20 minutes. This creates the steam environment crucial for proper crust development. After 20 minutes, reduce the temperature to 230°C, remove the lid, and continue baking for 25-30 minutes until the crust is deep mahogany brown and the internal temperature reaches at least 96°C.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove the bread from the oven and place on a wire rack to cool completely – this will take at least 4 hours, preferably overnight. Rye bread contains complex starches that need time to set; cutting too soon will result in a gummy texture. The patience required here is rewarded with proper texture development.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once completely cooled, store the bread wrapped in a clean kitchen towel or beeswax wrap. Unlike wheat breads, rye improves over the first 2-3 days as the flavors continue to develop and the crumb stabilizes. This bread will keep for up to a week at room temperature due to its natural acidity, and it freezes exceptionally well for longer storage.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in 36-Hour Fermented Dark Rye with Malted Barley Recipe?

This artisanal bread requires sourdough starter, dark rye flour, bread flour, malted barley flour, filtered water, salt, and optionally molasses for depth, caraway seeds for flavour, and sunflower oil for texture. The combination creates a complex, deeply flavourful loaf.

How to cook 36-Hour Fermented Dark Rye with Malted Barley Recipe at home?

Learn how to cook 36-Hour Fermented Dark Rye with Malted Barley Recipe by mixing active sourdough starter with flours and water, followed by bulk fermentation at room temperature for 4-6 hours, then cold fermentation for 24-30 hours. Bake in a Dutch oven at 250°C for 20 minutes covered, then 25-30 minutes uncovered at 230°C until deeply browned.

Why is the extended fermentation period essential for dark rye bread?

The 36-hour fermentation develops complex flavours and acidity characteristic of traditional rye breads. This process breaks down complex carbohydrates and phytic acid, improving digestibility, enhancing preservation qualities, and creating the distinctive tangy depth that makes authentic rye so prized.

Can I use commercial yeast instead of sourdough starter for rye bread?

While possible, commercial yeast won't provide the same depth of flavour or preservation qualities. Sourdough cultures contain beneficial bacteria that help break down rye's complex structures, prevent gumminess, and create the perfect pH balance that gives traditional rye its distinctive character.

What's the secret to achieving a moist crumb in dense rye loaves?

The key lies in proper hydration (65-70%), extended fermentation to break down starches, and most importantly, allowing the bread to cool completely—at least 4 hours or overnight—before slicing. Rye contains complex starches that need time to set, cutting too early results in a gummy texture.

Want to try something else in ...

Artisan Bread

Try following recommended recipes

View all
An overhead shot of a rustic round country loaf with a deep caramelized crust displaying beautiful crackling patterns, photographed in soft natural morning light on a weathered wooden bread board. A cross-section view reveals a tender, slightly dense crumb studded with wild rice grains and toasted nut pieces creating appealing texture variations. The deep amber color of the bread's interior showcases the acorn flour's distinctive hue, while scattered whole grains and nuts surround the base of the loaf. Steam gently rises from a freshly cut slice, capturing the bread's wholesome warmth against a backdrop of natural linen and scattered flour dusting.
Breads
Artisan Bread

Wild Rice and Acorn Flour Country Loaf with Toasted Nuts Recipe

A rustic, hearty loaf featuring nutty wild rice, earthy acorn flour, and crunchy toasted nuts that creates a complex flavor profile perfect for artisanal sandwiches or alongside soups.
Difficulty:
Advanced
Prep Time:
24 hours
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a golden-brown loaf with visible swirls of herb butter peeking through its perfectly domed top, placed on a rustic wooden board dusted with flour. A cross-section reveals the cloud-like interior with distinct, delicate layers where the herb butter has created green-flecked marbling throughout the impossibly soft crumb. Shot in soft natural light streaming through a kitchen window, the image captures tendrils of steam rising from a freshly sliced piece. Surrounding the loaf are scattered herbs, a small bowl of the vibrant herb butter, and a linen napkin, while a butter knife rests alongside, ready for spreading a pat of butter on the still-warm bread.
Breads
Artisan Bread

Tangzhong Milk Bread with Laminated Herb Butter Layers Recipe

Pillowy-soft milk bread made with the tangzhong method, featuring delicate layers of aromatic herb butter that create a stunning marbled effect and irresistible pull-apart texture.
Difficulty:
Advanced
Prep Time:
3 hours 30 mins
Cook Time:
40 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a dark amber loaf with a crackling crust, scored with a distinctive pattern that has opened beautifully during baking. A cross-section reveals a moderately open crumb structure with golden roasted einkorn berries scattered throughout like gemstones in the wheaty matrix. The bread sits on a natural linen cloth atop a rustic wooden board, with scattered whole einkorn berries and spelt flour dusting the surface. Soft window light catches the textural details of the crust, highlighting its rustic, artisanal quality. A butter knife and small dish of cultured butter sit alongside, suggesting the bread's perfect pairing.
Breads
Artisan Bread

Cold-Proofed Spelt Bread with Roasted Einkorn Berries Recipe

A rustic, nutty bread featuring ancient grains with a complex flavor profile achieved through cold fermentation and the caramelized sweetness of roasted einkorn berries throughout.
Difficulty:
Advanced
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot captures the rustic Schiacciata con l'uva on a flour-dusted wooden board, its surface glistening with caramelized grape juices and scattered sugar crystals. Natural window light highlights the deep purple-red stains where grapes have burst during baking, contrasting beautifully with the golden-brown crust. A cross-section view reveals pockets of jammy grapes nestled within the airy bread structure, while fennel seeds add tiny specks throughout. Surrounding the loaf are scattered wine grapes, fennel fronds, and a small glass of Chianti, creating a Tuscan harvest scene. The bread's irregular shape and artisanal appearance emphasize its traditional, homemade character.
Breads
Artisan Bread

Fermented Grape Skin Loaf (Schiacciata con l'uva) Recipe

A sweet Italian harvest bread studded with juicy grapes and fennel seeds, offering a perfect balance of crisp, sugary crust and tender, wine-infused interior.
Difficulty:
Advanced
Prep Time:
3 hours 30 mins
Cook Time:
35 mins
Serves:
1 loaf (8 slices)
View recipe
An overhead shot of a rustic Triple-Fermented Durum Wheat Bread with Biga showcasing its golden-brown crust with characteristic blisters and scoring patterns. A cross-section reveals an open, airy crumb structure with irregular holes surrounded by a creamy yellowish interior characteristic of durum wheat. The bread sits on a dark wooden board dusted with semolina flour, with a few wheat stalks and a small bowl of extra virgin olive oil positioned nearby. Soft natural light streams in from the side, highlighting the bread's textural contrasts and casting gentle shadows that emphasize its artisanal quality.
Breads
Artisan Bread

Triple-Fermented Durum Wheat Bread with Biga Recipe

Rich, nutty bread with a complex flavor profile and chewy open crumb achieved through multiple fermentation cycles and robust durum wheat flour.
Difficulty:
Advanced
Prep Time:
24 hours
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
Overhead shot of a rustic round loaf with a deep burnished crust, captured in soft natural light on a wooden bread board. A cross-section reveals a tender crumb with visible specks of dark cocoa nibs and caramelized black garlic cloves distributed throughout the wheaty interior. Scattered around the base are a few sprouted wheat berries and whole black garlic cloves, with a light dusting of flour creating beautiful contrast. A linen napkin and vintage bread knife rest nearby, while steam wisps suggest the bread has just been sliced, releasing its complex aroma of chocolate, garlic, and grain.
Breads
Artisan Bread

Cocoa Nib and Black Garlic Bread with Sprouted Wheat Recipe

This hearty artisan loaf combines earthy sprouted wheat, bittersweet cocoa nibs, and complex umami-rich black garlic for a bread that's sophisticated yet comforting.
Difficulty:
Advanced
Prep Time:
30 mins (plus 12 hours sprouting time)
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot captures a rustic loaf of Laminated Fennel and Fig Bread on a flour-dusted wooden board, with one slice cut to reveal the mesmerizing butter-created layers and pockets of dark purple figs suspended throughout the golden crumb. Soft natural light streams in from a nearby window, highlighting the bread's glossy, deeply caramelized crust and the visible fennel seeds speckled throughout. The cross-section displays the dramatic lamination patterns reminiscent of croissants, while scattered fresh figs and fennel fronds artfully frame the composition, emphasizing the bread's star ingredients.
Breads
Artisan Bread

Laminated Fennel and Fig Bread Recipe

A beautifully layered artisanal bread with delicate fennel-infused buttery layers and pockets of sweet, caramelized figs that create an irresistible sweet-savory combination.
Difficulty:
Advanced
Prep Time:
45 mins
Cook Time:
40 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a round loaf with a deep amber crust, dramatic flour dusting, and visible grain pieces, captured in soft morning light streaming through a kitchen window. A cross-section reveals a moist, open crumb structure with specs of colorful ancient grains throughout. The bread rests on a well-worn wooden board with scattered spelt berries, amaranth seeds, and oat flakes surrounding it. A linen cloth partially drapes the corner, adding rustic charm, while steam visibly rises from a freshly cut slice, highlighting the bread's warmth and freshness against the weathered cutting board.
Breads
Artisan Bread

Rustic Porridge Bread with Ancient Grains Recipe

A hearty, nourishing loaf with chewy texture and nutty depth, featuring a medley of ancient grains that creates an irresistible crust while maintaining a tender, moist interior.
Difficulty:
Advanced
Prep Time:
20 mins (plus 14-16 hours fermentation)
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a rustic round loaf with a deep caramel-colored crust split naturally along its scored top, revealing pockets of seeds throughout. Sliced portions in the foreground display an open, irregular crumb structure with visible flecks of various seeds embedded throughout the creamy interior. The bread rests on a flour-dusted linen cloth atop a wooden cutting board, with scattered whole seeds artfully arranged nearby. Natural window light casts gentle shadows that highlight the bread's textural contrast between the crackling crust and tender interior, while a vintage bread knife and small dish of olive oil complete the artisanal presentation.
Breads
Artisan Bread

Pain au Levain with Seeded Soaker Recipe

Crusty artisan pain au levain with a nutritious blend of soaked seeds that adds delightful texture, earthy flavor complexity, and a nutritional boost to this naturally leavened bread.
Difficulty:
Advanced
Prep Time:
25 mins (plus 14-16 hours fermentation)
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
A rustic loaf of Fig and Anise Bread captured in soft natural light on a weathered wooden board, with a cross-section revealing pockets of plump fig pieces scattered throughout the golden-brown crumb. The crust features artistic scoring marks that have opened beautifully during baking, creating an attractive pattern across the deeply caramelized surface. Scattered around the base are a few whole star anise pods and dried figs, while a light dusting of flour remains visible on the crust's high points. A slice is pulled slightly away, revealing the bread's open, airy texture and the glossy, jewel-like fig pieces embedded within the aromatic crumb.
Breads
Artisan Bread

Fig and Anise Bread Recipe

Aromatic artisan bread studded with sweet dried figs and fragrant anise seeds, delivering complex flavor with a tender crumb and delightfully crisp crust.
Difficulty:
Intermediate
Prep Time:
3 hours 30 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "36-Hour Fermented Dark Rye with Malted Barley Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-06-12", "description": "Learn how to make the best homemade dark rye bread using a 36-hour fermentation for unmatched flavor development. This authentic recipe combines the earthiness of dark rye flour with the sweetness of malted barley for a dense, nutritious loaf with exceptional keeping qualities. Perfect for sourdough enthusiasts looking to expand their bread-making repertoire.", "prepTime": "PT40M", "cookTime": "PT50M", "totalTime": "PT38H30M", "keywords": "fermented rye bread, malted barley bread, sourdough rye, artisan rye bread, long fermentation bread", "recipeYield": "16", "recipeCategory": "Bread", "recipeCuisine": "European", "nutrition": { "@type": "NutritionInformation", "calories": "165 calories", "carbohydrateContent": "32 g", "proteinContent": "5 g", "fatContent": "2 g", "saturatedFatContent": "0.3 g", "cholesterolContent": "0 mg", "sodiumContent": "390 mg", "sugarContent": "1 g", "servingSize": "1 slice" }, "recipeIngredient": [ "200g active sourdough starter (100% hydration)", "300g dark rye flour", "150g bread flour", "50g malted barley flour (or ground malted barley)", "350g filtered water, at room temperature", "12g salt", "15g molasses (optional, enhances color and flavor)", "20g caraway seeds (optional)", "15g sunflower oil", "Rye flour for dusting" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare Starter", "text": "Begin your fermentation journey by ensuring your sourdough starter is active and bubbly. Feed it 12 hours before beginning the dough if necessary. A ripe starter should double in size and pass the float test (a small amount should float when dropped in water)." }, { "@type": "HowToStep", "name": "Mix Liquids", "text": "In a large mixing bowl, combine the active starter with the filtered water and molasses (if using), stirring until fully dissolved. The water temperature is crucial here – aim for 28-30°C to kickstart fermentation in this dense dough." }, { "@type": "HowToStep", "name": "Add Flours", "text": "Add the dark rye flour, bread flour, and malted barley flour to the bowl. Mix thoroughly with your hands or a wooden spoon until no dry spots remain. This will be notably stickier and denser than a typical wheat dough – this is expected with high-percentage rye breads. Cover with a damp cloth and allow to autolyse (rest) for 1 hour, allowing the flours to fully hydrate." }, { "@type": "HowToStep", "name": "Add Remaining Ingredients", "text": "After the autolyse, add the salt and caraway seeds (if using) by sprinkling them over the dough, then incorporate by folding the dough over itself repeatedly. Add the sunflower oil and work it into the dough. Rye contains less gluten than wheat, so you won't develop the same extensibility, but proper mixing ensures even distribution of ingredients." }, { "@type": "HowToStep", "name": "Bulk Fermentation", "text": "Cover the bowl with a damp cloth or plastic wrap and begin the bulk fermentation at room temperature (21-23°C) for 4-6 hours. During this time, perform 3-4 gentle stretch and folds at 45-minute intervals, being careful not to deflate the dough. The high rye content means the dough will remain somewhat dense and won't rise dramatically." }, { "@type": "HowToStep", "name": "Shape Dough", "text": "After the initial bulk fermentation, shape the dough into a tight ball. Rye dough is notably sticky, so use wet hands and a generous dusting of rye flour. Place the shaped dough seam-side up in a well-floured banneton or cloth-lined bowl. Dust the exposed surface liberally with rye flour to prevent sticking." }, { "@type": "HowToStep", "name": "Cold Fermentation", "text": "Cover the banneton and place it in the refrigerator for the extended cold fermentation period of 24-30 hours. This prolonged fermentation develops the complex flavors and acidity that characterize traditional rye breads, while also improving digestibility by breaking down complex carbohydrates and phytic acid." }, { "@type": "HowToStep", "name": "Preheat Oven", "text": "About 1 hour before baking, place your Dutch oven or baking stone in the oven and preheat to 250°C. Remove the dough from the refrigerator and let it sit at room temperature for 30-45 minutes – not much longer, as rye dough can become overly slack." }, { "@type": "HowToStep", "name": "Score Dough", "text": "When ready to bake, carefully turn the dough out onto a piece of parchment paper. Score the loaf with your lame or sharp knife – traditional patterns for rye include a simple cross or square pattern. Rye dough won't expand dramatically during baking, so scoring can be more decorative than functional." }, { "@type": "HowToStep", "name": "Bake", "text": "Transfer the dough on the parchment paper into your preheated Dutch oven, cover with the lid, and bake at 250°C for 20 minutes. This creates the steam environment crucial for proper crust development. After 20 minutes, reduce the temperature to 230°C, remove the lid, and continue baking for 25-30 minutes until the crust is deep mahogany brown and the internal temperature reaches at least 96°C." }, { "@type": "HowToStep", "name": "Cool Completely", "text": "Remove the bread from the oven and place on a wire rack to cool completely – this will take at least 4 hours, preferably overnight. Rye bread contains complex starches that need time to set; cutting too soon will result in a gummy texture. The patience required here is rewarded with proper texture development." }, { "@type": "HowToStep", "name": "Store Properly", "text": "Once completely cooled, store the bread wrapped in a clean kitchen towel or beeswax wrap. Unlike wheat breads, rye improves over the first 2-3 days as the flavors continue to develop and the crumb stabilizes. This bread will keep for up to a week at room temperature due to its natural acidity, and it freezes exceptionally well for longer storage." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Annika Johansson", "datePublished": "2024-06-05", "reviewBody": "Incredible depth of flavor! This bread reminds me of the dark rye from my childhood in Sweden. The long fermentation is absolutely worth the wait, as it develops such complex flavors you can't get with quicker methods.", "name": "Worth Every Minute of Waiting", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Dmitri Petrov", "datePublished": "2024-06-01", "reviewBody": "This is the best rye bread I've made in my 15 years of baking! The malted barley adds a wonderful sweetness that balances the earthiness of the rye. My Russian grandmother would approve of this authentic loaf.", "name": "Best Rye Recipe Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Zhang", "datePublished": "2024-05-28", "reviewBody": "I was amazed at how well this bread holds moisture. Even after a week, it was still delicious and not dried out. The detailed instructions made even this advanced recipe approachable for me as a relative beginner to sourdough baking.", "name": "Stays Fresh All Week", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ibrahim Al-Farsi", "datePublished": "2024-06-08", "reviewBody": "This dark rye pairs perfectly with smoked salmon and cream cheese! The dense texture and complex flavor create the ideal base for savory toppings. I've made it three times now and each loaf has been consistently excellent.", "name": "Perfect Pairing with Smoked Salmon", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophie Laurent", "datePublished": "2024-05-25", "reviewBody": "Despite the long fermentation time, this recipe is surprisingly forgiving with timing. I had to extend the cold ferment by an extra 6 hours due to work, and it still turned out amazing. The flavor actually seemed to improve with the additional time!", "name": "Forgiving Recipe with Impressive Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in 36-Hour Fermented Dark Rye with Malted Barley Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "This artisanal bread requires sourdough starter, dark rye flour, bread flour, malted barley flour, filtered water, salt, and optionally molasses for depth, caraway seeds for flavour, and sunflower oil for texture. The combination creates a complex, deeply flavourful loaf." } }, { "@type": "Question", "name": "How to cook 36-Hour Fermented Dark Rye with Malted Barley Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook 36-Hour Fermented Dark Rye with Malted Barley Recipe by mixing active sourdough starter with flours and water, followed by bulk fermentation at room temperature for 4-6 hours, then cold fermentation for 24-30 hours. Bake in a Dutch oven at 250°C for 20 minutes covered, then 25-30 minutes uncovered at 230°C until deeply browned." } }, { "@type": "Question", "name": "Why is the extended fermentation period essential for dark rye bread?", "acceptedAnswer": { "@type": "Answer", "text": "The 36-hour fermentation develops complex flavours and acidity characteristic of traditional rye breads. This process breaks down complex carbohydrates and phytic acid, improving digestibility, enhancing preservation qualities, and creating the distinctive tangy depth that makes authentic rye so prized." } }, { "@type": "Question", "name": "Can I use commercial yeast instead of sourdough starter for rye bread?", "acceptedAnswer": { "@type": "Answer", "text": "While possible, commercial yeast won't provide the same depth of flavour or preservation qualities. Sourdough cultures contain beneficial bacteria that help break down rye's complex structures, prevent gumminess, and create the perfect pH balance that gives traditional rye its distinctive character." } }, { "@type": "Question", "name": "What's the secret to achieving a moist crumb in dense rye loaves?", "acceptedAnswer": { "@type": "Answer", "text": "The key lies in proper hydration (65-70%), extended fermentation to break down starches, and most importantly, allowing the bread to cool completely—at least 4 hours or overnight—before slicing. Rye contains complex starches that need time to set, cutting too early results in a gummy texture." } } ] }