This sourdough rye bread takes a bit of time but your effort is repaid with two chewy flavorful loaves
Prep Time
1 day 30 mins
Dificult
Medium
Servings
1 day 1 hr 40 mins
Ingredients
Instructions
The night before you want to bake the bread
feed your active sourdough starter with 1 cup rye flour
1/2 cup bread flour
and 2/3 cup water. Mix until fully combined
cover
and let stand at room temperature overnight.
The next morning
mix together the expanded starter and 1/4 cup water. Stir in 1 cup rye flour
1 cup bread flour
salt
sugar
olive oil
and caraway seeds.
Turn dough out onto a lightly floured surface
and knead until satiny. Place in a well-oiled bowl
and turn once to oil the surface. Cover with a damp cloth. Allow it to rise in a warm spot until doubled.
Punch down dough
and shape into loaves. Place on a greased baking sheet or in greased loaf pans. Allow them to rise until doubled in bulk.
Preheat the oven to 350 degrees F (175 degrees C).
Score the tops of the loaves with a serrated knife. Bake in the preheated oven until the crust turns a deep brown and loaves sound hollow when tapped on the bottom
about 40 minutes.
Alternate baking method for chewier
salty crust: Bake 20 minutes at 350 degrees F (175 degrees C). In a small bowl
mix together 1/2 cup water and 1 teaspoon salt. Remove loaves from the oven and brush crust with salt water. Continue baking for 25 minutes more