I’m a huge fan of dense brick-like ryes. So, I tried to make some.

Katherine’s First Rye Brick
3 cups rye flour
1 cup all purpose flour
1 cup rye fed sourdough starter
1 tbsp yeast
1 tbsp salt
~2 cups of water (unsure, I had to add some after the first night because it looked too dry)

Combine everything. Add water until it holds together as a slightly tacky dough. Let rise. I did 4 days in the fridge.

Bake at 450F in a preheated oven for ~20 minutes. Check for an internal temp of 190F. I baked in a greased loaf pan, with another pan of boiling water alongside it for steam.

The results weren’t as texturally varied as some store bought ryes, which makes sense since I didn’t have any coarse ground or unground grains. It made great thinly sliced toasts with a strong rye flavor. The crust wasn’t very crisp, as tends to be the case in breads like this.

I’ve got another batch of dough in my fridge, but this time with a teaspoon each of coffee powder and molasses for flavor.