WHOLE MEAL RYE BREAD

(Makes roughly 4 breads, so I normally halve the weights & bake 2 at a time)
2000g (100%) Eureka wholemeal rye flour
60g (3%) Lemon juice
30g (1,5%) Dry yeast
50g (2,5%) Himalaya salt
1460g (73%) Water
Adittional ingredients that can be added according to personal taste:
A)Coconut oil(melted) & raw honey – add same time as water. Keep percentages in mind.
B)Wheat bran, rolled oats, chick pea flour & cinnamon. You can also add normal bread flour if you wish to have a more fluffy texture. Mix with flour and remember to adapt other standard ingredients(%) accordingly.
C)Fine coconut, crushed dates & cranberries (also nuts & seeds if you have). These can be mixed in after first rise.

Method:
1) Mix all dry ingredients
2) Add water(winter=warm, summer=room temp) gradually & mix until all incorporated
3) Knead until gluten is developed(+/- 8min by hand/machine +/- 4-5min medium speed). Dough will be very “sticky”
4) Put in lightly oiled container, cover with plastic & ferment approx 2hrs
5) Portion & shape as desired on oiled oven/bread pan(mix in fruit & nuts before shaping)
6) Cover with plastic & prove for at least 1hr in warm, draught free area. Loaf should have almost doubled in size
7) Remove plastic & bake @ 180°c for +/- 45-55min
8) Remove from tins immediately after taking from the oven & put on cooling rack
9) Cool, package & enjoy next day(Rye takes at least 24hrs for flavor to develop)
This is my adaption of the original Eureka Mills recipe. Please feel free to change as you see fit. A recipe should never become a rule, but a guideline. The more creative one becomes in your cooking, the more you enjoy it!
P.S: Two really tasty and healthy spreads/toppings for Rye bread:
1) Chilli pesto & sliced fresh avo (savory)
2) Coconut oil & raw honey mixed (sweet)

Source and Photo: Rudolph Faurie