Rye Sourdough Bread. Sourdough Version: In a mixing bowl, mix the starter into the water. Add the molasses, all the seeds and orange zest. Sourdough Rye Bread has complex flavor thanks to sourdough starter, rye flour & a dash of malt syrup.
Whenever I have excess sourdough rye bread, I cut it up into small bites and toast them in the oven. This recipe for a sourdough rye bread is quite simple. But it will give you bread with lots of taste and character I think you'll agree with me when I say that sourdough rye bread tastes more than wheat. You can have Rye Sourdough Bread using 8 ingredients and 9 steps. Here is how you cook it.
Ingredients of Rye Sourdough Bread
- You need 100 g of bread starter.
- You need 200 g of rye flour.
- It’s 100 ml of water.
- Prepare 300 g of bread flour.
- You need Tea spoon of salt.
- It’s Tea spoon of sesame seeds.
- It’s Tea spoon of cumin seeds.
- You need Table spoon of Chia.
We love this bread for its full sourdough flavor and keeping quality. The technique for the recipe is inspired by Jeffrey Hamelman's. Bread baking tips natuurdesem, rye, sourdough, sourdough culture, starter. A starter is a piece of dough which contains wild yeast and bacteria which you use to make your bread.
Rye Sourdough Bread instructions
- Wake up your bread starter by mixing it with your rye flour and approx half of the water. It should create thick porridge like texture. Let it rest for an hour or so, until you see bubbles forming in the mixture..
- Remove approx 100 g of that mixture to a separate bowl for next time. Then mix all the ingredients in a bowl, adding just enough water so the dough is thick but still slightly sticky. Be careful with water.mix really really well. I use Kitchen Aid standing mixer with bread dough and I mix it for about 5 min..
- Cover and let it rest in a warm place for about an hour.
- Flour your work surface and put the dough on it and start folding your bread. Create square shape, fold the dough from up to down and from left to right. This way some more flour will get incorporated into the dough. Do this for about 5 min..
- Place it into your bread bowl and let rest in warm place for 4 h.
- Heat your oven on 240 Celsius, including the baking dish you will bake your bread on. Once hot, transfer your dough quickly on the baking tray and pop in the oven..
- Pour some hot water I. The oven on a separate dish to create steam..
- Bake for 20 min on 240, the. Lower to 200 for another 20-30 min. The bread must sound hollow when you tap on it.
- Let it rest till it cools down. Enjoy! I love this bread so much!.
Sourdough is such a popular bread now, probably because it is an easier bread to digest and Most sourdough is made with white flour, but this recipe includes a mixture of rye and white flour. The Rye Sourdough Boule is one of our most beloved loaves. Lightly tangy, moist, and perfect with a slathering of grass-fed butter; this loaf is dead simple to make with a minimal knead time and the. This sourdough rye bread recipe uses only rye flour. The final result is very similar to German pumpernickel.
