Difference between revisions of "Recipes/Sourdough Rye Bread"
From RonWareWiki
< Recipes
(Created page with "This is the best bread I've made yet: Sourdough Rye Bread Makes one largeish loaf. * 1¾ cups bread flour * ¾ cup rye flour (I use whole) * ¾ cup sourdough culture * 1 cu...") |
|||
| Line 20: | Line 20: | ||
* If using a dutch oven, heat the dutch oven for 20 minutes in an oven at 240-250C (I use 240C turbo). After 30 minute rise, turn loaf into dutch oven and slash loaftop. Bake for 25 minutes with lid on, remove lid and bake for a further 15 minutes. | * If using a dutch oven, heat the dutch oven for 20 minutes in an oven at 240-250C (I use 240C turbo). After 30 minute rise, turn loaf into dutch oven and slash loaftop. Bake for 25 minutes with lid on, remove lid and bake for a further 15 minutes. | ||
* If not using dutch oven, slash loaftop and bake loaf as above for 35 minutes. | * If not using dutch oven, slash loaftop and bake loaf as above for 35 minutes. | ||
| + | |||
| + | UPDATE: | ||
| + | |||
| + | I think the recipe is improved by using 0.5C whole wheat and 1C bread flour instead of 1.5C bread flour, and 1 tsp yeast rather than 0.5 tsp. Maybe just because my yeast is a bit old... | ||
Revision as of 15:39, 6 January 2020
This is the best bread I've made yet:
Sourdough Rye Bread
Makes one largeish loaf.
- 1¾ cups bread flour
- ¾ cup rye flour (I use whole)
- ¾ cup sourdough culture
- 1 cup lukewarm water
- 2 tsp salt
- ½ tsp instant powdered yeast
- 1 tbsp caraway seeds
Mix ingredients and knead for 10 mins by hand or 6 mins in mixer. Dough will be sticky.
Leave to rise for 1 hour.
Flour lightly (just enough for the dough to be workable – in my case that’s usually a bit more than light flouring) shape into a loaf and, if you have one, place in a well-floured banneton. Otherwise, place in a bread pan. Leave to rise for 30 minutes.
- If using a dutch oven, heat the dutch oven for 20 minutes in an oven at 240-250C (I use 240C turbo). After 30 minute rise, turn loaf into dutch oven and slash loaftop. Bake for 25 minutes with lid on, remove lid and bake for a further 15 minutes.
- If not using dutch oven, slash loaftop and bake loaf as above for 35 minutes.
UPDATE:
I think the recipe is improved by using 0.5C whole wheat and 1C bread flour instead of 1.5C bread flour, and 1 tsp yeast rather than 0.5 tsp. Maybe just because my yeast is a bit old...