Sourdough Rye
Serves: 3
Ally Shanahan
1 January 1970
Based on User reviews:
57
Spice
47
Sweetness
57
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Rye Flour1 cup
Bread Flour1 cup
Water (optional)1 tsp
Salt (optional)1 tbsp
White Sugar1 tbsp
Olive Oil1 cup
Sourdough StarterDirections:
1
The night before you want to bake the bread, feed the starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup water
2
Cover, and let stand at room temperature overnight
3
In a large bowl, mix together expanded starter, 1/4 cup water, salt, sugar, oil, seeds, and 1 cup each rye and bread flour
4
Add more or less flour as necessary to get a soft dough
5
Turn dough out onto a lightly floured surface, and knead until satiny
6
Place in a well oiled bowl, and turn once to oil the surface
7
Cover with a damp cloth
8
Allow to rise in a warm spot until doubled
9
Punch down dough, and shape into loaves
10
Place on a greased baking sheet
11
Allow to rise until doubled in bulk
12
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until it sounds hollow when thumped on the bottom
13
Alternate baking method for chewier, salty crust: Bake 20 minutes at 350 degrees F (175 degrees C)
14
In a small bowl, mix together 1/2 cup water and 1 teaspoon salt
15
Remove loaves from oven and brush crust with salt water
16
Continue baking for 25 minutes more, brushing at 10 minute intervals