Pure rye sourdough
by
- Side
- Easy
- Makes 1
- 45 minutes
PT45M
This pure rye sourdough bread recipe by Jane Mason makes the heartiest of loaves, perfect for serving warm with butter or cheese, or dipped into a bowl of hot soup. This loaf, when made with Jane's simple sourdough starter recipe, is a great introduction for beginners looking to experiment with sourdough baking.
Ingredients
Pure rye bread
- 20g of sourdough starter, pure rye
- 300g of rye flour, dark or light
- 260ml of water
- 5g of salt
- oats, or rye flakes, to cover
Method
1
Put the sourdough starter in a large bowl and return any remaining starter to the refrigerator
2
Add 75g rye flour, and 120ml water and stir gently to mix. Cover with plastic wrap and leave on the counter for 8 hours or overnight
3
The next day, add the remaining ingredients, except the rolled rye, to the refreshed starter and mix well with a spoon – you do not need to knead this as the gluten in rye will not 'develop' further
4
Pick up the dough with wet hands and shape into an oblong loaf. Pour the rolled rye or oats onto a plate and gently roll the loaf in them to coat it completely (use your fingers to coat the ends of the loaf)
5
Place in a very well-floured proving basket and cover with oiled plastic wrap. Prove at room temperature for 3–4 hours
6
Preheat the oven to 220°C/gas mark 7
7
Carefully invert the proving basket to gently roll the loaf onto a floured baking sheet. Bake for 10 minutes, then reduce the temperature to 200°C (gas mark 6) and bake for a further 20–25 minutes
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Pure rye sourdough
