Rye Sourdough Bread
I haven't made rye bread for a while, but I just had this feeling this weekend that I should make it. In fact, rye bread has always been a big part of my life, having grown up in northern Germany. Rye is a total staple there!
As I was planning to refresh my rye starter anyway, I made a loaf from it right away. And I was not disappointed! It was delicious and so moist!
| Ingredient | Weight | % |
|---|---|---|
| Flour | 60g | 100 |
| Sourdough | 60g | 100 |
| Water | 80g | 133 |
Sourdough starter
- Active starter: Refresh 1-2 times befor using your starter will help to get a good volume
- Fermentation: Let it ferment for 3-6 hours at room temperature
Mix the active starter with flour and water.
| Ingredient | Weight | % |
|---|---|---|
| Rye Flour | 700g | 100 |
| Cracked rye seeds | 200g | 29 |
| Sunflower Seeds | 70g | 10 |
| Sourdough Starter | 200g | 29 |
| Water | 1000g | 143 |
| Salt | 20g | 3 |
| Marple Sirup | 25g | 4 |
Main dough
- Mixing: Mix at a low speed but for 15-20 minutes
Mix all ingredients together and put it into a greased container and let it ferment until it has doubled in size.
_Optional: _Put some seeds on top of the bread or some rye flour
Baking
- Preheat the oven: 250°C / 482°F
Once the volume has doubled, place the bread in the oven and bake it with steam for 10 minutes.
Relieve the steam and bake it for another 30 minutes at 220°C / 428°F.
Let it rest for at least 12 hours before cutting the bread.
Author
Arne
October 27, 2024