panino'teca : gutes brot. gutes essen.

For BBD#13, with the topic ‘100% Whole Grains‘, which is hosted by Apple Pie, Patis & Pâté,
I created these small breads, called ‘Whole Grain Rye Edges’. It’s a recipe I created by myself. I got inspred be these small breads from Finland.
It’s a dough with 60% rye flour with a sourdough starter. The dough is very compact. Most of the kneading I did with my hands and not with a machine.
This recipe is based upon a effort I tried two weeks ago.

Whole Grain Rye Edges
16 pieces

Time: 30′ (w/o dough rest and baking)

Ingredients:
Starter
150 g Whole grain rye flour
150 ml Water
45 g Rye sourdough

Main dough
480 g Whole grain rye flour
420 g Whole grain wheat flour
375 ml Water
30 g Golden Syrup
15 g Sugar
15 g Salt

Directions:
Blend the ingredients for the starter dough. Give them a rest for about 5 hours.

Put all the ingredients (including the starter) into a huge bowl. Mix it all together. The dough is very compact! I did the kneading with by hands. You’ll have to knead for at least 10 minutes. Rest the dough for 3 hours.

Roll out the dough until it’s only 1 cm thick. Make some squares and then cut of triangles.

Brush the pieces with water and coat them with oat flakes.

Pre-heat the oven to 230°C. Put a cup with hot water into the oven. Bake it for about 35 minutes. After 10 minutes lower the temperature to 200°C.