Rustic Rye Pain au Levain with Fennel Seeds -A Hearty Twist on a Classic

This Rustic Rye Pain au Levain with Fennel Seeds is a bread that captivates both the taste buds and the senses.

The inclusion of rye flour infuses the loaf with a rich, nutty flavor and a hearty bite. Combined with the gentle warmth and subtle sweetness of fennel seeds, this bread takes on an entirely new dimension, offering a unique twist on the classic Pain au Levain.

The earthy, rustic qualities of rye perfectly complement the aromatic notes and depth of flavor provided by the fennel seeds.

The Heartiness of Rye

In this sourdough rye recipe, we’ve replaced the traditional whole wheat flour with rye, resulting in a loaf that’s both robust and deeply satisfying. Rye flour brings a distinct character to bread, infusing it with earthiness and a rich, nutty flavor. Each bite offers a delightful complexity that sets this bread apart from the rest.

Aromatic Delights of Fennel Seeds

To elevate the flavor profile of this rustic rye pain au levain, I incorporated aromatic fennel seeds. These tiny seeds release bursts of gentle warmth and subtle sweetness, perfectly complementing the robust nature of rye. With every slice, the enchanting aroma of fennel seeds fills the air, creating an irresistible sensory experience.

Versatility and Pairings

What sets this rustic rye pain au levain apart is its ability to adapt to a wide range of culinary creations. Its rustic character and robust taste make it a versatile companion for various toppings and spreads. Slather it with creamy butter, pair it with a sharp cheese, or dip it into fragrant oils for a truly indulgent experience.

The possibilities are endless. Whether you’re serving it as an accompaniment to a hearty soup or using it as a base for gourmet sandwiches, this rustic rye pain au levain will add depth and character to your culinary creations.

Maximizing Taste and Texture in this Rustic Rye Pain au Levain

For the best experience, I recommend letting this Rye Pain au Levain fully cool before enjoying. As it cools, the flavors of the rye and fennel seeds deepen and blend, creating a delightful balance. The once-crisp crust softens into a golden exterior, while the inside remains tender and well-developed.

Each bite reveals the complex flavors of the nutty rye and the subtle hints of aromatic fennel seeds, resulting in a satisfying and harmonious taste. Take your time to savor this homemade creation, allowing the bread to cool completely and allowing the flavors to reach their full potential. You might find yourself tempted to reach for another slice as you appreciate its deliciousness.

Indulge your senses with this Rustic Rye and Fennel Seed Pain au Levain. With its hearty texture, robust flavor, and aromatic hints of fennel, this variation on a classic is sure to become a beloved addition to your bread-making repertoire.

You might enjoy these other Pain au Levain Breads

• 75% hydration KAMUT Pain Au Levain
• Citrus Pain au Levain with Thyme and Fennel Seeds
• Einkorn & Spelt Pain au Levain with Caramelized Onions and Rosemary
• Fruity Pain au Levain with Nuts
• Rosemary Spelt Semolina Pain Au Levain

Rustic Rye Pain au Levain with Fennel Seeds

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• Author: Bread Experience
• Yield: 1 Large Loaf 1x

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Description

Indulge your senses with our Rustic Rye and Fennel Seed Pain au Levain. With its hearty texture, robust flavor, and aromatic hints of fennel, this variation on a classic is sure to become a beloved addition to your bread-making repertoire.

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Ingredients

Units MUS Scale 1x2x3x

Levain:

• 90 grams (3/4 cup) all-purpose flour
• 90 grams (1/3 cup + 1 Tbsp.) water
• 18 grams (1 Tbsp. + 1 tsp.) liquid sourdough starter (100% hydration)

Final Dough:

• 340 grams (2 3/4 cups) all-purpose flour
• 246 grams (2 cups) rye flour
• 425–475 grams (1 3/4-2 cups) water*
• 12 grams (2 1/4 tsp.) sea salt + 15-30 grams (1-2 tablespoons) water
• 12 grams (1-2 Tbsp.) fennel seeds, or other seeds as desired

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Instructions

Day 1: Evening – Mix the Levain

1. In a large bowl, combine the water and sourdough starter.
2. Add the all-purpose flour and mix until fully hydrated.
3. Cover the bowl with plastic wrap, or bees wrap, and let it rest at room temperature for 8-10 hours.

Day 2: Mix the Final Dough/Shape Loaf

1. Pour the water over the levain and mix thoroughly with a wooden spoon or whisk to distribute.
2. *Adjust the hydration according to the type/blend of flour used. Start with 350-375 grams and add in more water gradually until you get a workable dough. (I used a coarsely ground rye flour which made the dough thirsty.)
3. Whisk together the all-purpose flour and rye flour, and add them on top of the water/levain mixture. Hold the salt for later.
4. Mix the dough thoroughly using a dough whisk or wooden spoon to begin developing the gluten.
5. Add the fennel seeds on top and incorporate thoroughly using wet hands.
6. Cover the bowl and let the dough rest (autolyse) for 20-30 minutes.
7. Sprinkle the salt over the dough and dissolve it with 15-30 grams (1-2 tablespoons) of water. Pinch and fold the dough to evenly incorporate the salt.
8. Cover the bowl and let the dough bulk ferment for 2-3 hours. Stretch and fold the dough 2-3 times, at 40-minute intervals. Let it rest for the remaining time.
9. Divide the dough, pre-shape it, and let it rest (covered) for 20 minutes to relax the gluten.
10. Heavily dust a lined, round proofing basket with rice flour.
11. Shape the dough into a boule (round shape) and place it seam-side up in the basket.
12. Cover, and proof the dough in the basket for 30 minutes to an hour at room temperature.
13. Cover tightly and place the loaf in the refrigerator to cold ferment overnight, approximately 8-12 hours.

Day 3: Bake the Loaf

1. Place a bread cloche, Dutch oven, or Dutch oven combo baker on the lower shelf of the oven and preheat to 450°F (230°C) for at least 45 minutes.
2. Remove the loaf from the refrigerator. Carefully invert the loaf from the proofing basket onto a sheet of parchment paper or a heavily dusted peel. Using a lined basket makes for easy removal, simply peel off the liner after flipping the loaf onto the parchment.
3. Score the loaf with the pattern of your choice.
4. When the oven and bread pot have preheated sufficiently, remove the lid and transfer the scored loaf (on the parchment) to the base of the baker. Use the “parchment sling” to transfer the loaf in and out of the baker to keep from getting burned. (If using a ceramic or stoneware baker, be sure to place the hot lid and base on a thick towel or potholder to keep them from shattering.)
5. Bake each loaf 25 minutes with the lid on and 15-20 minutes with the lid off, for a total of 40-45 minutes.
6. Remove the loaf to a wire rack and let it cool completely before slicing and serving.

Notes

Dough weight: approximately 1200 grams

• Category: Rye Bread

Happy Baking!

Cathy