By now, it must not be a surprise that I like rye. It just makes every baking good… just good! Rye pizza dough, rye scones, rye bread, rye cake…
I usually add a whole bunch of stuff to my breads, such as almonds, sesame seeds, chorizo, cheese, milk instead of water… you name it! This time, I tried the all natural approach, bread as it is supposed to be! Just the most basic ingredients: Flour, salt and water.
- 350g of stoneground organic rye flour
- 100g of very strong wholemeal organic flour
- 100g of rye sourdough starter (my sourdough was exclusively grown and is fed with 100% organic rye flour and the sourdough was just grown with flour and water, nothing else.)
- 300g of water
- 10g of salt
- Mix the ingredients in a bowl with a wooden spoon;
- Place the dough in a well floured surface (some of the wholemeal flour usually) and knead for approximately 12 minutes, until the dough is smooth and uniform. If your arms don’t hurt, you haven’t kneaded enough;
- Leave it to first rise overnight (approximately 6hrs);
- After it has risen, knock the air out and knead for another couple of minutes. At this stage, you don’t need anymore flour;
- Put it on the baking tray and leave it to rise for another 3-4hrs in a warm place (23-25°C) until it has almost doubled its size;
- Make very clear and deep cuts. It will rise more in the over;
- Bake it for approximately 40 mins at medium-high heat (Mark 7, 220°C)
- Place it on a wire rack and leave it to cool. Full flavour will come after 24 hours rest!
I started making this last night and just finished it and I will have it for breakfast tomorrow morning! And, needless to say, I will very much enjoy it! Simple and extremely tasty bread that looks amazing! Three ingredients with a touch of life! Can’t beat the taste of simple, homemade sourdough!