100% Wholemeal Rye Sourdough Bread

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

There's nothing like a good slice of whole rye bread! Spread with butter or topped with cheese, and sausage. It's perfect for breakfast, in between meals or for supper as home-baked always tastes best!Nothing else goes into the dough here but wholemeal rye, water, salt and optional malt extract. A little time, a little practice and you have a hearty and nutritious bread on the table. The bread releases an irresistible aroma as soon as it is baked. You can tell if the rye bread is baked through by tapping on the underside of the loaf. If it sounds hollow, the bread is ready. It is best to let the loaf cool down completely before cutting it.
Wholemeal rye flour is rich in dietary fibre as well as minerals due to the high proportion of husks. Fibre promotes good and healthy digestion, while the minerals perform various tasks; phosphorus, for example, is important for strong bones and zinc ensures good defences. The B vitamins are also essential for the brain and nervous system.

 

100% Wholemeal Rye Sourdough Bread

inspired and adapted from here and here

5 g Rye sourdough starter 325 g Water, lukewarm 1/2 tbsp Salt 1 tsp Barley malt extract (or molasses) 400 g Wholemeal rye flour

1. Mix the starter with 25 grams of lukewarm water, add 25 grams of flour, mix well and leave to mature in a screw-top jar with a lid at room temperature for 3-6 hours.
2. Dissolve the salt and malt extract in the remaining water in a mixing bowl, then add in wholemeal rye flour. Now add in active sourdough starter and mix everything well by hand until a sticky, even dough is formed. Cover the bowl with a large plastic bag and leave to rest at room temperature for 30 minutes.
3. Wet your hands with cold water and stretch and fold the dough. To do this, reach under the centre of the dough, pull upwards and fold to other end. Repeat this with the remaining 3 sides. Cover and let the dough rest for 30 minutes, then stretch and fold again. Cover the dough and allow it to ferment for 1-2 hours.
4. Carefully scrape the dough out on a lightly floured work surface and form into a round. To do this, fold the sides of the dough towards the center in clockwise with a little pressure so that the dough does not stick too much to your hands. Place the dough, seam side up, (or down if you like a more rustic look) in a floured, round proofing basket. Cover with a large freezer bag or plastic film and leave to rise in the fridge for 12-16 hours. The dough should at least double in size during this time.
5. Preheat the oven to 250C/480F with a baking stone in the center and a baking tray at the bottom of the oven.
6. Turn the dough out onto a piece of baking paper or pizza shovel dusted with flour. Transfer the bread to the hot oven and pour a cup of water to the baking tray at the bottom of the oven. Close the oven door immediately and bake the bread for 15 minutes. Open the door briefly to let the steam escape. Lower the oven temperature to 220C/410F and bake for a further 35-40 minutes. Remove the bread and cool on a wire rack for at least 2 hours before slicing.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com