Sourdough Rye Bread

I like this recipe for sourdough rye, but I’m rewriting it for better flow.

Ingredients-day 1

  • 1 cup sourdough starter (at room temp)
  • 1 1/2 cups medium rye flour
  • 1 cup warm water

Method-day 1

mix above ingredients, cover, and ferment 12-24 hours at room temperature

Ingredients-day 2

  • 1/4 cup warm water
  • 2 1/4 tsp yeast
  • 1 cup whole wheat flour
  • 1 3/4 cup all purpose flour
  • 1 tsp salt
  • 1 T sugar
  • 2 1/2 tsp caraway seeds
  • 1/2 cup+ all purpose flour

Method-day 2

  1. bloom yeast in water
  2. combine w.w. and ap flour, salt, sugar, and caraway seeds
  3. combine starter, yeast, and dry mix until dough comes together, knead 9-10 minutes
  4. add 1/2 c  a.p. flour (1 T at a time) until dough is still slightly tacky, and springs back–you may need more or less depending on your flour
  5. proof 1-1 1/2 hours, or until doubled
  6. preheat oven to 425 degrees F
  7. punch, knead, scale, bench, shape, cover lightly and proof 30 minutes or until almost doubled
  8. cut a couple of 3/4″ deep slashes in dough, spray with water
  9. bake 9 minutes, spraying with water at 3, 6, and 9 minutes
  10. reduce heat to 400 degrees, bake about 20-25 minutes or until it sounds hollow on the bottom
  11. allow to cool completely before slicing

I know that last instruction is hard, but it’s worth it!

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