Recipes/Sourdough Rye Bread

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...