8 July, 2015
Sourdough rye bread
This is another version of sourdough bread. This uses rye flour and molasses and thus has a very appealing aroma and a taste.
I have adopted this recipe from breadtopia.com and have adjusted it to suit my liking and preferences.This bread is best eaten with marmalade or jam. But sometimes I like to toast a slice lightly and eat with a good slathering of butter for breakfast or brunch.
I’m using pumpkin and Lynn seeds but you can use any grain or omit it completely.
- 1/2 cup tablespoons active starter
- 250g rye flour
- 250g bread flour
- 300g water (approx.)
- 50g molasses
- 10g salt
- 1 orange zest
- Hand full of seeds (optional)
- Extra flour for dusting
- Mix starter with water. Add molasses, zest and nuts if adding. Stir well and set aside.
- Mix all the dry ingredients in another bowl.
- Pour the starter mixture in to dry ingredients, and mix with a spoon or a dough whisk.
- When the dough is well hydrated, cover with plastic wrap and leave for about 20 minutes.
- Stretch and fold the dough for 2 minutes cover and leave for another 20 minutes. Repeat this two more times. Then cover and keep in a dry place overnight.
- After proving, fold the dough. Sprinkle some flower and take out of the bowl.
- Mould in to desired shape.
- Prepare proving basket or use a bowl with dusted tea towels.
- Place the loaf in the bowl and let sit for another 2 hours.
- Preheat oven to 230 °C with tray/stone.
- After 2 hours, invert on to the tray or baking stone. (Dust tray or stone beforehand)
- Score the top if you prefer.
- Place in the oven and reduce temperature to 210 Celsius.
- You can use steam (water spray) if you like.
- Bake for about 40 minutes or bread is light and sound hollow.
- Cool on wire rack.
- Score the top with a sharp blade or a serrated knife. Angle the cut to control the bloom and shape of the final loaf.