Rye sourdough bread
Mon, 8 September, 2014
Rye and wheat bread, made on rye sourdough starter; lighter than German-style all-rye loaf but still tasty, still healthy. It is best on the next day and should be sliced when cooled completely.
I used to hate rye bread when I was a kid. I used to hate caraway even more. Whatever I was served with those hateful bits that looked like little dark maggots, I’d do my best to fish them all out and festoon my plate with the brown commas all around the rim.
But as one’s taste changes every seven years, so has mine and now I think caraway works a treat in rye sourdough bread. The rye sourdough starter recipe comes from the excellent Andrew Whitley’s book Bread Matters, but if you’re an experienced sourdough maker, feel free to use your live sourdough, however it has been made.
This of course isn't 100% rye - for that, look towards Borodinsky and prepare to be unbelievably patient as it is a slooooow riser. This one is reasonable for sourdough and I make the final proof fairly short, then pop it into VERY HOT Dutch oven. It also works baked in a large loaf tin.
Let it cool completely before slicing; it's best after a day or two. And don’t pick the caraway.
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