Sourdough Rye Bread with Buckwheat Groats

This recipe comes from professional chef Lorenzo Boni. Originally from Bologna (which some would say is the food capital of Italy), he has lived in Illinois for many years, and is the Executive Chef for Barilla America. He has used Janie's Mill products in his baking for many years, and has generously shared this recipe with us. You can follow him @cheflorenzoboni.

This bread is made with almost 100% Dark Rye flour which pairs well with the high-protein content of Turkey Red flour. The result is a deep, tangy rye flavor, enhanced by an overnight ferment and slow rise. It's a great loaf for first time rye bread bakers with minimal active time and big payoff!  Dense but springy, this loaf is studded with bright spots of buckwheat groats and sports a thick, crunchy crust perfect for dipping in soup. 

Yield: 1 loaf in an 9 x 5 in. pan

Total Time: 2 hours (active time)

Ingredients

• 600 g water (room temperature 72-75F)
• 200 g Janie's Mill Hulled Buckwheat Groats
• 50 g avocado oil
• 18 g honey
• 150 g ripe sourdough starter (100% hydration)
• 150 g Janie's Mill Turkey Red Flour
• 550 g Janie's Mill Dark Rye Flour
• 15 g sea salt

Instructions

1. In a large bowl, mix water, honey, avocado oil, and sourdough starter. Add buckwheat groats and let sit for five minutes.
2. Add Turkey Red flour, Dark Rye flour, and salt. Mix well for five minutes until a sticky but cohesive dough has formed.
3. Dust a surface with flour, place the dough on top and cover with a towel or bowl. Let it rest at room temperature for five hours. As the flour hydrates and the dough rests it will become significantly less sticky and easier to work with.
4. After five hours, compress and fold the dough into a rectangular shape. Place in a greased  9 x 5 in. bread pan. Refrigerate the pan overnight leaving the bread uncovered.
5. The next day take the bread out of the fridge, cover with a towel, and let rest at room temperature for about 6 hours or until the dough has risen about 1 inch.
6. Preheat the oven to 425°F. Bake until the internal temperature reaches 192°F, about 65 minutes.
7. Remove from the oven and let rest in the pan for 15 minutes. 
8. Take out of the mold and let cool completely on a wire rack. Wait at least 2 hours before slicing. 
9. Use a sharp bread knife to slice into your loaf and enjoy!

Baker's Notes:

• Olive oil may be used as a substitution for avocado oil.