This is my latest recipe for Rye sourdough bread that I am using and I just love it. I want to know I have the recipe at my fingertips if I have a sudden urge to make a loaf. I love the flavour of rustic Rye and it is grown as a bread making grain. I use Laucke Rye Breadmaking flour at the moment. However, I will be researching where I can buy Rye flour more economically, probably online. Please let me know if you know of a reliable mill to buy it from.
140g Desem (sourdough mother)
360g Bakers Flour (Laucke Rye breadmaking flour)
112g plain flour (or wholemeal for a heavier and even healthier loaf)
278g lukewarm water
Mix the Desem,water, oil, honey and salt together in a container.
Combine the Bakers flour and plain flour together in a large bowl and make a hole in the centre of the flour.
Add the sourdough yeast mixture to the flour and mix to form a dough. Leave to rest in the bowl for 10 minutes.
Remove from the bowl and knead a few times. Place back in a clean, lightly oiled bowl, and allow to rise in a warm spot for 3-4 hours until double the size.
Remove from the bowl, knead again a few times and place in a lightly oiled bread tin.
Allow to rise again in a warm spot for a couple of hours until it fills your tin.
Using a very sharp knife, make a few slits across the top of the bread to facilitate a better rise.
Place in a preheated oven at 220 degrees for 10 minutes.
Lower the temperature to 200 degrees for another 20 minutes.
Remove from the oven and remove the hot cooked bread from the tin, very carefully, and then place the bread back in the oven for 5 minutes to crisp up. Remove and allow to cool before slicing. (Waiting is the hardest part)
This is a quick summary I have given of my bread making process. Seeds can be added to the flour or on top of the loaf if desired.
Please contact me though if you would like some more information.