So this week I have been making of sour dough bread. Along the way there has been and a lot of failures but some good bread made. I am determined to get the hang of sour dough making, especially the bread side. This sour dough rye bread loaf is one of many that I tried and managed to at least get a baked bread, which had a lovely flavour of molasses through it. I have researched many different sour dough starters and recipes for sour dough bread. This is one I found, so thought I would give it a go.
My take on Sourdough Rye Bread
For the sponge
- 4 Tbsp/ 69 grams rye starter
- 1 cup/ 125 grams rye flour
- 1/2 cup / 120 mls water, lukewarm
To make the loaf
- 1 1/2 cups/ 196 grams bread flour
- 1/2 cup /63 grams rye flour
- 1 tsp salt
- 1 Tbsp molasses
- 1/2 cup/120mls water, lukewarm
- Mix the sponge ingredients together in a bowl, making sure they are well mixed. cover the bowl with a cloth or cling wrap and leave in a warm place for around 24 hours. You should see it noticeably grown in size and you may see bubbles form.
- After the rise , mix in the additional flours, salt, molasses and water. Tip the mixture out onto a floured surface and knead for a minute or two. It should be soft but not sticky.
- Dust a bread basket or line a bowl with a clean cloth and dust with flour. Form the bread into a ball and put in the basket or bowl. Cover and leave to rise in a warm place for 2 hours.
- When ready to bake, dust a baking sheet with cornflour , put the loaf on top and score a couple of lines or a design with a razor or sharp knife. Let it sit as you preheat the oven to 425F/ 230C ( or little higher if your oven will go higher). Put a small baking dish in the bottom of the oven and boil some water.
- When the oven has heated, put the loaf in on the baking sheet in the middle. Add some boiling water to the baking dish to create steam then close and bake for around 35 minutes, possibly slightly longer, until it is a nice even brown and is hollow sounding when you tap .
- Transfer the loaf to a cooling rack and allow it to cool completely before slicing.