Sourdough Rye Bread

After a few days of prep, this sourdough bread got me wanting to experiment with so many new recipes! It is absolutely delicious and is packed with probiotics and fibre from the rye and wholemeal flour.

I used Eureka Mills flour – their flour is stoneground and retains the healthy fiber, enzymes, vitamins and oils during the grinding process. And it’s delicious!

Ingredients:

For the starter:

  • 1tbsp active dry yeast
  • 1.5 cups lukewarm water
  • 3 tbsp natural black molasses
  • 2tbsp caraway seeds
  • 250g rye flour

For the bread:

  • 2tsp active dry yeast
  • Half a cup of lukewarm water
  • 2tbsp butter, melted
  • 1tbsp salt
  • 1 cup strong wholemeal bread flour
  • 3.5 cups unbleached white bread flour
  • 1 egg mixed with 1 tbsp water (for glazing at the end)

Method:

  1. For the starter, combine yeast & water, stir and leave for 15 mins to dissolve
  2. Stir in the molasses, caraway seeds and rye flour. Cover and leave in a warm place for 2 -3 days to ferment – YAY for good gut bugs!
  3. When the starter is ready, it’s time for the games to begin. In a large bowl, combine the yeast and water, stir and leave for 10 minutes. Stir in the melted butter, salt and wholemeal and 3.5 cups of white flour. This is look and feel very dry – don’t add in any extra liquid even if you’re tempted to!
  4. Make a hole in the centre and pour/ place the starter into the hole. Mix into a rough dough , then transfer to a floured surface and knead for a few minutes until smooth and elastic. Place it back in the bowl, cover and leave to rise in a warm place until it has doubled in volume.
  5. Grease a large baking tray or sheet. Punch down the dough and knead briefly. Cut the dough in half and form two log-shaped loaves.
  6. Place the loaves on the baking tray, score the tops as you desire. Cover and leave them to rise for about 50 mins. Preheat the oven to 190 degrees celsius while you wait.
  7. Brush the loaves with the beaten egg & water mix to give them a good glaze. Bake for 50 -55 mins, until the bottoms sound hollow when tapped. If they are browning too quickly, lay a sheet of foil over the tops to protect them. Cool on a wire rack.
  8. Cut into slices and enjoy with your choice of toppings. Because of the strong caraway seed & molasses taste, my favourite combo is butter and sweet jam!

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