"This bread is sweet and fruity, so it goes very well with soft cheese for a light snack or paired with a hearty soup."
For the wet mixture:
- 1 1/4 c. rye flour
- 1/2 c. rye sourdough starter
- 3/4 c. cold water
For the dry mixture:
- 1 1/3 c. rye flour
- 1 tsp. salt
- 1 2/3 c. sultanas/golden raisins
- 2/3 c. hot water
To make the pre-dough:
In a large bowl mix together the flour, sourdough starter, and water. Using a spatula scrape the mixture from around the edge of the bowl. Cover with plastic and let ferment overnight.
To make the dough:
The next day, in medium bowl, mix all the ingredients for the dry mixture: the flour, salt and raisins.
Sprinkle the dry mixture over the wet mixture, making sure you entirely cover the wet mixture.
Pour the hot water over the mixture.
Using a wooden spoon stir together all the ingredients.
Spoon the dough to greased loaf pan (8 1/2 x 4 1/2 inch) and smooth the surface of the dough.
The loaf should rise for about 2 hours. I used the Brod & Taylor proofer for my proofing. I set the exact temperature 85F (best for proving rye bread), and I didn't have to cover the loaf pan with a plastic or kitchen towel. Works like a charm!
To bake the bread:
Preheat the oven to 475F. Place a roasting pan at the bottom of the oven to preheat.
When the dough has finished rising, place it in the preheated oven, pour the cup of water onto the hot roasting pan and lower the oven temperature to 425F. Bake for about 30-40 minutes, or until brown.
Serve it with butter and your favorite cheese.
To make a rye sourdough: It is a process of 6 days. So, if you planning to bake your bread on a weekend, you need to start your sourdough on Monday.
On day 1: Mix 1 teaspoon of rye flour and 2 teaspoons water in a small clear jar. Seal it and let stand overnight.
On day 2, 3, 4, and 5: Add 1 teaspoon of rye flour and 2 teaspoons water to the jar and stir. You will see that every day more bubbles will form on the surface.
To make a starter: Mix 1 tablespoon from the jar with 1 cup of whole rye flour and 2/3 cup warm water in a large bowl. Cover and let ferment overnight. Add 1 teaspoon flour to the remaining ferment in the jar, seal it and refrigerate it for later use.