I wanted a nice bread for sandwiches and/or toast so I threw together some Durum flour, fresh milled high extraction rye flour, AP flour and a little Potato flour I had recently bought at KAF. The Potato flour helps keep the bread from going stale.
For the topping I used some “The Works” Bread Topping from KAF which to be honest is a bit strong. It has a bunch of different seeds, garlic, onion, paprika, tumeric and sea salt and spices.
The bake turned out excellent. The crust was crisp but not too thick and the crumb was open enough and perfect for sandwiches or toast.
Soft Sourdough Rye Bread
Meet Gracie, the newest member to our family. She’s another rescue who was used for breeding and then was surrendered to a shelter before being rescued. Her doggie brothers and sister all adore her and her kitty sisters Luna and Sasha and brother Mookie are still deciding :).
Mix all the levain ingredients for build one (including the seed starter) together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled. I used my proofer set at 78 degrees so it took around 4 hours for me.
Add in the flour and water as indicated and mix until incorporated by hand. Cover and let sit another 3-5 hours until doubled and you should see plenty of activity.
Dark Rye Sourdough Bread With Molasses And Caraway • Butter For All
Mix the flour and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute. Let it rest in your work bowl covered for 20-30 minutes. After 30 minutes or so add the salt, starter (cut into about 7-8 pieces), olive oil and honey and mix on low for 5 minutes. Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the flour. After your autolyse add in the starter, salt, honey and olive oil and mix on low to medium low for 15-20 minutes.
Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for one hour. Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours. (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours).
Sourdough Rye Bread (beginner Friendly)
Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf. I pour 1 cup of boiling water in the pan right after I place the dough in the oven.
After 1 minute lower the temperature to 450 degrees. Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F.
Take the breads out of the oven when done and let them cool on a bakers rack for as long as you can resist.This is upgraded recipe for Purely Rye Sourdough from the book Brilliant Bread by James Morton. This is pretty nice loaf packed full of great flavor and really rich in taste. It goes very well with some fruit on it as a healthy afternoon snack! Scroll down for a photos...
Whole Grain Rye Sourdough Bread
2. Knead well for 20-30 minutes by hand, the best is slap and fold method, but use the method you like until gluten is well developed and dough is nicely sticky and coherent;
3. Cover the bowl and rest for 12 hours at room temperature. Dough should rise a little or nearly double in size;
4. Turn it out on to a heavily floured surface and shape it into a loaf tin shape. Move to well greased tin, spray the surface with water and cover to proof for 3-6 hours at room temperature or until double in size. Keep an eye on it and regulary spray with the water. Dough must remain nicely wet all the time during this proof;
Not A Travesty! Made A Fresh Loaf This Morning And My Little Girls, Who Normally Don't Like “crunchies”, Demolished The Crust As Soon As It Was Cool Enough To Eat. My Heart
6. Slide the tin on the preheated baking tray and bake for about 30 minutes until the top is nicely brown in colour. Keep an eye on it and steam regulary with fresh water. It is the best to spray the top of the bread every 2-3 minute and keep it constantly wet for the first 15 minutes of baking. When the top is nicely brown, remove from the oven and bash out of the tin. Replace the bread on the baking tray and bake for another 20-30 minutes until a dark brown colour;
7. Immediately after baking place the loaf on cooling rack and properly greas it all over with sunflower or rapeseed oil. When the bread is completely cooled down to room temperature, wrap it to the baking sheet and leave to rest about 24 hours at room temperature;
My sourdough starter is 100% Hydration, contains 50% basic white bread flour and 50% wholemeal rye flour. Feeded on regulary basis at 12 hours intervals. I am usually using it after 5-8 hours after the last feeding.
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