Sourdough Rye Bread
With the addition of various nuts this recipe is pretty good. With fennel seeds the smell is divine. I adapted it from this
Total Preparation Time
Total preparation time is 5 hours
- 10 minutes mixing
- 45 minutes stretching and folding
- 4 hours proofing
Ingredients
- Water - 365g
- Starter - 50g
- Honey - 20g
- Rye Flour - 106g
- Bread Flour - 400g
- Salt - 9g
- Caraway Seeds (optional)- 1-3 tablespoons (15-45ml)
- Fennel Seeds (optional)- 1-3 tablespoons (15-45ml)
- Walnuts (optional) - 1-3 tablespoons (15-45ml)
- Wheatberries or Bulger wheat (optional) - 1-3 tablespoons (15-45ml)
Method
- Add water, honey, and starter to bowl
- Add flours and salt, and seeds
- Stretch and fold three times over 45 minutes
- Let it rise
- Transfer to bowl for final proof
- When it's doubled in size set oven to 450F (230C) with a clean skillet inside
- Remove skillet from oven, add dough to skillet, score top, brush with water, and put it back into the oven
- Bake 26min