Ever since I made the Classic Auvergne Dark Rye I knew I had to give a 100% Rye bread a try.  I did a little bit of reading from here and there and applied it to what I had learned from making the Classic Auvergne Dark Rye.  I used my Dutch Oven again this time to cook the bread and this is how it turned out.

The top is a little flat so I'm not sure if I should have let it raise more or if it raised to much and fell on me.  Either way the bread still tasted great.  Here is what I did to make it.

I mixed the first build together and let it ferment eight hours.  I used my wheat starter to get it going.

That evening I make the next build and also do a soaker with some rye flour and let them sit over night.

Soaker

 The next morning I made the final mix up.  I started off by using 115°F water just like the Classic Auvergne Dark Rye and mixed in the starter until it was all broken up.  Then I mixed in the rest of the ingredients.  Here is what the final dough looks like.  You will see the soaker list in two parts and the percentages that I used for it.

I took the dough and scraped it into my Dutch Oven then sifted rye flour over the top of it.  The dough was fermented without the lid on to help make the cracks.   I checked it ever hour to see how it was doing and after four hours the cracks were showing really well so I figured it was time to cook it.  I put the Dutch Oven with the lid on in my oven and turned it on to 490°F.  When the oven reached 490°F left it at that temperature for 10 minutes.  Then I took the lid off and lowered the temperature to 410°F for an hour and 15 minutes.  I let the bread cool over night and the crust was very hard so I let it sit for three days before I cut it.  The crust was soft by then and I had a delicious rye bread.  I have eaten rye bread before but none of them ever tasted like this bread.  What an eye opening experience.  This is a wonderful bread that tastes great.  It isn't really hard to make just needs a lot of time to get to the point where you can eat it.  Well worth the wait if you have never done a rye bread before.  Here is the crumb shot.

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