German

Frisian Rye is for Snack.

Frisian Rye takes 600 minutes to prepare.

Frisian Rye takes 55 minutes to cook.

Frisian Rye makes 20 servings.

The ingredients for Frisian Rye are:

Primary Build:
100 g dark rye flour
90 g unfed sourdough starter
200 g warm water
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Soaker:
100 g assorted seeds (I used a mix of hemp, poppy, pumpkin, sunflower, quinoa, amaranth, chia, sesame and flax)
100 g boiling water
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"Sponge" Dough:
all the "primary build"
100 g dark rye flour
100 g whole wheat bread flour
200 g warm water
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Final Dough
all of the sponge
all of the soaker
100 g dark rye flour
100 g whole wheat bread flour
50 g warm water
10 g honey

Here is how you make Frisian Rye:

Stir together all "Primary Build" ingredients in a bowl. Cover and let stand (at room temperature) for 4-6 hours (or overnight). Combine "Soaker" mixture in a bowl, cover and let stand at room temperature 8-24 hours.After "Primary Build" is established, mix the ingredients for the "Sponge Dough" until well combined. Cover and let stand at room temperature for 4-6 hours. If needed, place (covered) in the refrigerator overnight and let stand at room temperature 1 hour before proceeding.Finally, stir together the ingredients for the "Final Dough", adding warm water until dough has the consistency of thick muffin batter. Fill a well-greased 9x5" loaf pan 3/4 of the way with the dough. Cover and let proof 5-6 hours, or proof at room temperature 3 hours and refrigerate overnight. (If refrigerating dough, remove from refrigerator 3 hours before baking.)40 minutes before baking, place a baking stone (if you have one) on the lowest oven rack and preheat the oven to 475 F. 10 minutes before baking, fill a 9" square metal pan with hot water and place on the bottom of the oven. Place the loaf pan on the stone and immediately turn the oven to 450 F. Bake for 15 minutes, then remove the pan of water, reduce temperature to 375 F and bake another 15 minutes (until it holds its shape when removed from the pan).Remove bread from the pan, transfer to a piece of parchment and slide onto the baking stone.Bake 24 minutes, rotating loaf every 6 minutes so that each "long" surface of the loaf touches the stone. The final bread should be caramelized and crisp on all sides. Cool on wire rack. For the first 24 hours, keep in a paper bag to prevent mould and steam development, then it can be wrapped in aluminum foil or plastic and refrigerated.Serving Size: 1 loaf, 20 thin slicesNumber of Servings: 20Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Frisian Rye is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 118.4

• Total Fat: 2.0 g
• Cholesterol: 0.0 mg
• Sodium: 5.3 mg
• Total Carbs: 22.2 g
• Dietary Fiber: 4.2 g
• Protein: 4.1 g

Frisian Rye is German cuisine.

The dietary needs meet for Frisian Rye is Vegan