I tried the recipe with a few substitutes to accommodate what I had at hand. Here are the modifications I made: instead of beer I used yogurt (liquid, runny type); whole wheat flour instead of sprouted spelt flour and regular rye flour instead of sprouted rye flour; mixture of adzuki beans and rye berries (which I soaked and cooked); and honey to replace maple syrup.
I let it proof at room temperature (26C) for around 6 hours, then moved it to the fridge for a further 12 hours. Then the next morning took it out and left it at room temp for another 1 to 1.5 hours… I wasn’t sure if I should bake it straight from the fridge or let it warm up a bit. Plus I was trying to figure out whether it had risen enough.
And I probably left it in the oven too long and overbaked it.
Despite all of that it came out well with great flavor. However I do have some questions and am hoping you could perhaps help troubleshoot?
I baked the bread in two pans; one came out with cracks on top and a more fragile, delicate texture that crumbled more easily when I was slicing it. What could have caused the cracks? (That one also stuck to the pan but that is maybe because I didn’t grease it enough.)
Would it be possible to make this bread using all rye flour and no spelt/wheat flour?
I had tried making a 100% rye seeded bread previously; it came out ok but the top sloped downwards and the crumb was too fragile and didn’t hold together well. I still don’t know what caused this…
Any tips, comments, feedback would be appreciated.
Thanks again for such a successful recipe