How to Prepare Appetizing 100% Rye Sourdough

100% Rye Sourdough. Buy Groceries at Amazon & Save. When thinly sliced it is perfect with cheese or topped with salmon or prawns (shrimps). Sourdough starter helps leaven the bread.

Homemade rye sourdough bread is a glorious choice for sandwiches, or eating on its own. Made with a blend of whole wheat, bread flour, and rye flour, this naturally fermented loaf holds its shape and has a moist, chewy crumb. The rustic crust is deeply colored and boasts beautiful blisters! You can have 100% Rye Sourdough using 5 ingredients and 16 steps. Here is how you achieve it.

Ingredients of 100% Rye Sourdough

1. You need 400 g of dark rye flour.
2. It's 200 g of active sourdough starter (ideally fed with rye flour for 2 days).
3. You need 40 g of honey.
4. It's 300 ml of water.
5. Prepare 10 g of salt.

Whole rye flour is rich in fiber & nutrients because the whole rye kernel is used in milling. Whole rye flour is coarse and sandy. This type of flour does not only bring you health benefits but also builds the texture of the rye dough a certain kind. Made with rye sourdough starter, caraway, molasses and salt.

100% Rye Sourdough step by step

1. Mix together all of the ingredients in a bowl with a wooden spoon to form a sticky batter.
2. Beat hard to try and develop some gluten for 10 mins.
3. Rest for 30 mins.
4. Beat again for 10 more mins.
5. Cover and place in the fridge overnight.
6. Remove from fridge, fold the mixture over itself a few times with a spatula, cover and leave and room temperature for 2-3 hours.
7. Return to fridge for another night.
8. Remove from fridge scrape onto a heavily (rye) floured surface and with floured hands, gently shape into a rough ball shape..
9. Flour a banneton and add the 'dough'. Cover and leave for 6 hours at room temperature.
10. With half an hour to go, preheat oven to max (around 240C).
11. Turn out the dough onto a baking tray or stone and score.
12. Throw a cup of water into the bottom of the oven.
13. Add the dough to the oven and shut the door, trapping the steam.
14. Turn oven down to 210C for 20 mins.
15. Reduce temperature to 200C and bake for a further 20 mins.
16. Allow to almost completely cool before enjoying with smoked fish. If you dont have any smoked fish, just throw the bread away..

In my house bread that sells without any fussiness is the rye bread. It's a recipe from the book The Handmade Loaf: The Best European and Artisan Recipes for Homemade Bread by Dan Lepard. Are you a devoted rye bread baker looking to develop a rye starter for your sourdough rye recipes? Here's a simple way to turn some of the discard from your current sourdough starter into a rye starter you can maintain and use for all your rye baking needs. The book is a relic & the recipes whisper stories from an era when butter was washed.

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