Rye Sourdough Bread
Written by Kelsey on December 3rd, 2015.
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Ingredients:
*For a darker rye bread use 1.5 cups white and 1.5 cups rye flour |
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Method:
- Mix together all of the ingredients with the dough whisk.
- 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)
- After 20-24 hours the dough should be sticky and bubbly and doubled in size.
- 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.
- Use extra flour to handle the dough to stop it sticking. The rye flour tends to make the dough stickier!
- 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.
- Preheat oven to 230°C with the empty pot and lid inside to heat up when you have around 30 minutes of rising left.
- 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.
- With a sharp knife, you can slash the top of the dough with parallel lines or a cross.
- Carefully cover with the preheated lid. Bake for 25 minutes, then remove the lid and bake for a further 18 minutes until dark brown.
- Remove bread from oven and pot and let cool on a wire rack for 1 hour before cutting and serving.
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