SEEDED SOURDOUGH RYE BREAD

Sourdough rye bread is the easiest loaf to make, and extremely delicious, packed with fibres.You can watch this video to see the technique.

INGREDIENTS FOR A SMALL TIN LOAF

250g rye flour

250g water

50g mix of seeds (toast them for 7-8min at 180°C/ 350°F beforehand for extra flavour)

60g starter

5g salt

STEP BY STEP INSTRUCTIONS

Feed the starter and leave it out on the counter until it’s reaching its peak. You can use any starter to make this bread, be it white, whole wheat or rye starter.

Add all ingredients to a bowl, and using a spatula or a danish whisk, mix until all ingredients come together. To make sure the starter is incorporated well throughout the dough, you may choose to first dissolve the starter in water before adding the rest of the ingredients. You can continue mixing by hand should you want to, however be aware that the dough will be extremely sticky. Keep a bowl with water next to the mixing bowl and wet your hands thoroughly from time to time.

Oil your baking tin or to be on the safe side line it with parchment paper. If your tin is non stick, it should be fine

Wet your hands and shape the dough into an oval ball, then place it in the tin. For this dough weight I use a 15x9cm/6×3.5 inches baking tin.

Let the dough to rise at room temperature, it will take something around 6-8hours for the dough to proof & be ready for baking ( it depends on the room temperature). You know it’s time to bake when it cracks at the surface and starts to sink in the center

Pre-heat the oven to 250°C / 480°F

Steam is optional, but can help improve the crust.

Bake for 25min at 250°C / 480°F, followed by another 25min at 200°C / 400°F

Once baked, take the tin out of the oven and remove the loaf from the tin and let it cool completely on a rack. IMPORTANT! Let it rest for at least 12h before slicing it!!!

The crumb will be dense, and feel wet & sticky/tacky. This is the nature of rye bread, just to manage expectations if you haven’t made/had rye bread before