Simple rye bread made with a sourdough starter.
- 200g sourdough starter (100 g water, 100g flour)
- 700 g white bread flour
- 750g water
- 700g wholemeal (coarse) rye flour
- 2 teaspoons salt
- 2 tablespoons honey
- 40g olive oil
1. Reactivate the starter.
Add 300g flour, 300g water.
Mix well to a smooth batter.
Store 200g for future use. Leave the remaining batter to rise for 8 hours (overnight).
2. Mixture should be bubbly.
Add 400g flour and 400 g water to the starter. Mix well, and leave to rise for another 5-6 hours.
3. Starter dough should be very active now.
Add the rye flour, salt, honey and olive oil.
Mix well, the dough should be very sticky and rather heavy. Add water as needed.
Turn out on work surface and leave to rest for 10 minutes.
4. Knead for 5 minutes. If still too difficult, knead twice for a shorter period with a 1 minutes rest in between.
Return to the greased bowl and leave to rise for 2 hours, or until doubled in size.
5. If well risen, turn out on a floured surface.
Divide into 2 equal parts and form into 2 loaves.
leave to rise for 1 hour to 1 1/2 hour.
6. Bake in a pre-heated oven at 210 C for about 40 minutes. Check by tapping underneath, should sound hollow.
Put on a wire rack to cool.