Sourdough Rye Bread

Name: Sourdough Rye Bread
Cuisine: German
Ingredients: 30 grams sourdough starter; 50 grams bread flour; 75 grams wholemeal flour; 125 grams water; 450 grams lukewarm water; 250 grams leaven; 500 grams dark rye flour; 75 grams pumpkin seeds; 75 grams sunflower seeds; 12 grams salt; olive oil; 25 grams pumpkin seeds; 25 grams sunflower seeds

Serves 1

youtube.com

Sourdough Rye Bread

youtube.com

Serves 1

Directions

1Mix 30 grams of your starter with 50 grams of bread flour, 75 grams of wholemeal flour, and 125 grams water.
2Keep overnight until doubled in volume.
3Add 450 grams lukewarm water and 250 grams of your leaven to a bowl.
4Mix the water and leaven.
5Then add 500 grams dark rye flour, 75 grams pumpkin seeds, 75 grams sunflower seeds, and 12 grams salt.
6Mix together.
7Grease a baking tin with olive oil.
8Then use wet hands to lift out the dough.
9Shape it into a log and place it into the tin.
10Add 25 grams of pumpkin seeds and 25 grams of sunflower seeds.
11Gently press them in so they stick.
12Then cover and rest for 6 hours, or until doubled in volume.
13Preheat the oven.
14Add a tray with water to generate steam and bake for 25 minutes.
15Remove the water to darken the crust.
16Turn down the temperature and bake for another 25 minutes.
17Then gently loosen the bread to lift it out of the tin.

Ingredients

30 grams sourdough starter
50 grams bread flour
75 grams wholemeal flour
125 grams water
450 grams lukewarm water
250 grams leaven
500 grams dark rye flour
75 grams pumpkin seeds
75 grams sunflower seeds
12 grams salt
olive oil
25 grams pumpkin seeds
25 grams sunflower seeds

Equipment

jarbowlbaking tinoventray

Tips

If the leaven floats, it's a sign that it's ready.
Remove the water from the oven to darken the crust.
Gently loosen the bread to lift it out of the tin after baking and cooling slightly for easy removal.
Let the bread cool completely before slicing to ensure the best texture and flavor. This often means waiting several hours or even overnight for rye bread, as it continues to set and develop flavor as it cools.
While not explicitly stated in the video, letting the sourdough starter mature for several hours (or overnight as indicated) is crucial for proper leavening. The 'doubled in volume' visual cue is a great indicator of readiness.
The recipe calls for a specific temperature for baking. Ensuring your oven is accurately preheated to these temperatures will prevent issues with the crust and crumb structure. Using an oven thermometer can be helpful.
The use of a tray with water in the oven creates steam, which is essential for a good crust development in sourdough breads. It helps the crust remain pliable initially, allowing the bread to rise fully before hardening.

Sourdough Rye Bread

Serves 1

youtube.com

Sourdough Rye Bread

youtube.com

Serves 1

Directions

1Mix 30 grams of your starter with 50 grams of bread flour, 75 grams of wholemeal flour, and 125 grams water.
2Keep overnight until doubled in volume.
3Add 450 grams lukewarm water and 250 grams of your leaven to a bowl.
4Mix the water and leaven.
5Then add 500 grams dark rye flour, 75 grams pumpkin seeds, 75 grams sunflower seeds, and 12 grams salt.
6Mix together.
7Grease a baking tin with olive oil.
8Then use wet hands to lift out the dough.
9Shape it into a log and place it into the tin.
10Add 25 grams of pumpkin seeds and 25 grams of sunflower seeds.
11Gently press them in so they stick.
12Then cover and rest for 6 hours, or until doubled in volume.
13Preheat the oven.
14Add a tray with water to generate steam and bake for 25 minutes.
15Remove the water to darken the crust.
16Turn down the temperature and bake for another 25 minutes.
17Then gently loosen the bread to lift it out of the tin.

Ingredients

30 grams sourdough starter
50 grams bread flour
75 grams wholemeal flour
125 grams water
450 grams lukewarm water
250 grams leaven
500 grams dark rye flour
75 grams pumpkin seeds
75 grams sunflower seeds
12 grams salt
olive oil
25 grams pumpkin seeds
25 grams sunflower seeds

Equipment

jarbowlbaking tinoventray

Tips

If the leaven floats, it's a sign that it's ready.
Remove the water from the oven to darken the crust.
Gently loosen the bread to lift it out of the tin after baking and cooling slightly for easy removal.
Let the bread cool completely before slicing to ensure the best texture and flavor. This often means waiting several hours or even overnight for rye bread, as it continues to set and develop flavor as it cools.
While not explicitly stated in the video, letting the sourdough starter mature for several hours (or overnight as indicated) is crucial for proper leavening. The 'doubled in volume' visual cue is a great indicator of readiness.
The recipe calls for a specific temperature for baking. Ensuring your oven is accurately preheated to these temperatures will prevent issues with the crust and crumb structure. Using an oven thermometer can be helpful.
The use of a tray with water in the oven creates steam, which is essential for a good crust development in sourdough breads. It helps the crust remain pliable initially, allowing the bread to rise fully before hardening.