Recipe and photos by: Veronika Ivanauskė.
After baking this bread, my thoughts immediately start to wander about my dad. That's why I named it "Dad's Bread."
A day before:
206 g Zelbukis Coarse Rye Flour
344 g of water (41 celcius)
25 g sourdough
Mix everything well, leave at room temperature 20-22° C. overnight, about 10-12 hours. In the morning, the mass should be full of bubbles, doubled in size and have a pleasant sour smell.
The next day:
348 g Zelbukis Wheat Flour 550C
209 g Zelbukis Coarse Rye Flour
383 g dark ale (room temperature)
16 g salt
6 g of malt
142 g smoked ham
You may add honey. I added 2 spoons.
The entire mixture should be prepared the night before.
Steps:
Combine all ingredients except smoked ham. Mix for about 10 minutes. Add smoked ham, continue mixing for about 2-3 minutes. Cover the dough and leave at room temperature for 20-25 minutes, until the dough rises slightly.
Turn the dough out onto a floured work surface and divide into two loaves (700 g each). Shape into round loaves. Let rise in round, floured proofing baskets for 60-90 minutes. Cracks or bubbles should appear on the surface of the dough.
Bake at 270° C with steam for 5 min. Reduce temperature to 230° C, bake for another 45-50 min. without steam. The internal temperature of the bread should be 92° C.
Only cut well-cooled bread.
