seeded rye sourdough
Fri, 1 February, 2019
⯆ JUMP TO RECIPE
Tip: make two loaves with double the amount ingredients. This is so incredibly tasty you’ll wish it hadn’t gone quite so quickly if you bake just one small loaf.
This is a blonde Pumpernickel without the Pumpernickely crumbliness. As all rye breads it is best after a couple of days’ rest, sliced thinly, not toasted (though some will argue). The seed content will satisfy the harshest fibre-obsessed nutritionist and the small addition of white flour makes it less stodgy.
Rye isn’t quite the thing for gluten free diet, this little I know, but it is more digestible for those lighter affected with intolerance. Replace the white wheat flour addition with spelt and you can probably feed a sensitive stomach.
I was making this alongside the Borodinsky, the true blue (black) rye because I didn’t want to waste my rye starter. We sliced both loaves in turn over a few days and the prize actually went to this seeded number: a third of Borodinsky loaf was still left after the seedy one was long gone.
seeded rye sourdoughServings: 1 small loafTime: 4-5 hours plus overnight fermentation
- For the ferment:
- 50g rye sourdough starter, refreshed at 50% hydration
- 150g wholemeal rye flour
- 300g warm water (at about 40C)
- For the main dough:
- 160g ferment, from above
- 200g light rye flour
- 40g strong white bread flour
- 5g sea salt
- 50g pumpkin seeds
- 50g sunflower seeds
- 140g warm water
- ½ cup of sunflower seeds, for dipping the loaf
1. If you have a rye starter in the fridge, refresh 50g of it with 50g wholemeal flour and 100g very warm water. Leave in a warm place for 12-24 hours to bubble up.
2. Mix the ferment 12-18 hours before making the bread. Disperse the sourdough starter in warm water and stir in the flour. Cover the container with cling film and keep in a warm place. It should bubble and foam vigorously.
3. For the main dough, add 160g of the ferment to a bowl with all the other ingredients (the rest can be used to bake another loaf and/or become your rye sourdough starter to be stored for another occasion) and mix well. It won’t be anything like wheat dough, not stretchy or elastic, rather resembling a brownish concrete mix or mud!
4. Turn it out onto wet worktop, wet your hands too and form a rough shape of a loaf. Spread the sunflower seeds on a plate and roll the loaf in them to coat it completely.
5. Drop it carefully into a buttered loaf tin. Cover it with cling film and leave in a warm place to prove and rise up to the top of the tin. It will take between 2 and 4 hours depending on temperature and liveliness of your starter.
6. Preheat the oven to 200C/400F/gas 6. Bake the loaf in the lower half of the oven for 40 minutes, turning the heat down to 190C/375/gas 5 after the first 10 minutes. Ideally, the sunflower seeds should colour only very lightly; if they are browning too much, cover the top loosely with aluminium foil.
7. Turn the loaf out onto a wire rack and cool completely. Wrap in foil and, for best results, leave it until the next day before slicing thinly.