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Rye Sourdough Bread

Written by Kelsey on December 3rd, 2015.      0 comments


Ingredients:
 
  1. 2 cups high grade flour*
  2. 1 cup rye flour*
  3. 1 sachet Mad Mille Instant Sourdough Culture
  4. 1-1.5 tsp salt
  5. 1-2 tsp carraway seeds (optional)
  6. 1.5 cups minus 1-2 Tbsp of warm water
  7. Large covered pot; cast iron, pyrex, ceramic, enamel (heat resistant to 230°C)
  8. (Make with Mad Millie 15 Minute Sourdough Kit)
 
*For a darker rye bread use 1.5 cups white and 1.5 cups rye flour
rye sourdough

Method:
 
  1. Mix together all of the ingredients with the dough whisk.
  2. Cover with a wet muslin cloth/tea towel or plastic wrap and leave on the bench for 20-24 hours (at around 20-22°C)
  3. After 20-24 hours the dough should be sticky and bubbly and doubled in size. 
  4. Tip onto a floured surface and use the dough scraper to get it all out. Flatten and fold ends over with the dough scraper and make into a ball shape. 
  5. Use extra flour to handle the dough to stop it sticking. The rye flour tends to make the dough stickier! 
  6. Place dough ball on a floured sheet of baking paper, transfer into a large bowl (still on paper), cover and leave for a further 2 hours on the bench. After 2 hours it should have nearly doubled in size again. 
  7. Preheat oven to 230°C with the empty pot and lid inside to heat up when you have around 30 minutes of rising left.
  8. Transfer dough to the preheated pot by lifting the paper and dough and placing it in the pot. If necessary, lightly shake the pot a bit to get the dough sitting evenly.
  9. With a sharp knife, you can slash the top of the dough with parallel lines or a cross.
  10. Carefully cover with the preheated lid. Bake for 25 minutes, then remove the lid and bake for a further 18 minutes until dark brown.
  11. Remove bread from oven and pot and let cool on a wire rack for 1 hour before cutting and serving.
 
 

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