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40% Sour Rye Bread
Posted: March 3, 2017
Recipe by: BobH
Sourdough Rye Bread made with rye and wheat flour.
Active Time
40 minutes
Total Time
1 day, 6 hours
Yields
1 kilogram loaf

Ingredients:

  • 260 g. sourdough starter made from 130 g. water and 130 g. bread flour
  • 238 g. whole rye flour
  • 150 g. water
  • 77 g. water
  • 227 g. high gluten white bread flour
  • 1 tbsp. salt

Directions:

  1. 1. Make rye preferment by mixing first 3 ingredients, covering with plastic wrap and letting sit overnight at room temperature.
  2. 2. Next morning, place preferment in bowl of electric stand mixer and add remaining ingredients.
  3. 3. Knead for 10 minutes in mixer.
  4. 4. Cover dough with plastic wrap and bulk ferment for about 3 hours until double in bulk.
  5. 5. Fold dough and place in lightly floured couch. Meanwhile, place baking stone in oven together with a clean broiler pan. Preheat oven to 425° .
  6. 6. When dough had doubled in bulk, place it in the oven, using a pizza peel. Also put 1 c. of water in the broiler pan.
  7. 7. Bake at 425° for 20 minutes, then reduce heat to 350°. Turn loaf 180° and bake for another 15 to 20 minutes until loaf sounds hollow when tapped with a knuckle.
  8. 8. Remove loaf from oven and cool thoroughly on a rack before eating.

Author's Notes:

Great with cheeses and smoked meats. Add 1 tablespoon caraway seeds to the recipe when kneading, if you like caraway flavor.

PHG Products:

Pleasant Hill Grain products I used for this recipe...


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40% Sour Rye Bread

  • Prep
    40 minutes
  • Total Time
    1 day, 6 hours
  • Yields
    1 kilogram loaf

Description

"Sourdough Rye Bread made with rye and wheat flour."

Ingredients

  • 260 g. sourdough starter made from 130 g. water and 130 g. bread flour
  • 238 g. whole rye flour
  • 150 g. water
  • 77 g. water
  • 227 g. high gluten white bread flour
  • 1 tbsp. salt

Directions

  1. 1. Make rye preferment by mixing first 3 ingredients, covering with plastic wrap and letting sit overnight at room temperature.
  2. 2. Next morning, place preferment in bowl of electric stand mixer and add remaining ingredients.
  3. 3. Knead for 10 minutes in mixer.
  4. 4. Cover dough with plastic wrap and bulk ferment for about 3 hours until double in bulk.
  5. 5. Fold dough and place in lightly floured couch. Meanwhile, place baking stone in oven together with a clean broiler pan. Preheat oven to 425° .
  6. 6. When dough had doubled in bulk, place it in the oven, using a pizza peel. Also put 1 c. of water in the broiler pan.
  7. 7. Bake at 425° for 20 minutes, then reduce heat to 350°. Turn loaf 180° and bake for another 15 to 20 minutes until loaf sounds hollow when tapped with a knuckle.
  8. 8. Remove loaf from oven and cool thoroughly on a rack before eating.

Author's Notes

Great with cheeses and smoked meats. Add 1 tablespoon caraway seeds to the recipe when kneading, if you like caraway flavor.

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