Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, rye sourdough bread. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Sourdough Rye Bread has complex flavor thanks to sourdough starter, rye flour & a dash of malt syrup. Start the night before to have fresh bread for lunch. Rye breads are moist and sweet, perfect both with salty salmon roe and fruit jams. Whenever I have excess sourdough rye bread, I cut it up into small bites and toast them in the oven.
Rye Sourdough Bread is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Rye Sourdough Bread is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have rye sourdough bread using 8 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Rye Sourdough Bread:
- Get 100 g bread starter
- Get 200 g rye flour
- Prepare 100 ml water
- Prepare 300 g bread flour
- Take Tea spoon salt
- Make ready Tea spoon sesame seeds
- Make ready Tea spoon cumin seeds
- Make ready Table spoon Chia
Why is Rye Flour so popular in sourdough bread? Rye flour is very unique in its make up. Rye flour has an especially high level of activity in sourdough bread when compared to other flours. This was my first sourdough rye bread, so it was a real treat.
Instructions to make Rye Sourdough Bread:
- Wake up your bread starter by mixing it with your rye flour and approx half of the water. It should create thick porridge like texture. Let it rest for an hour or so, until you see bubbles forming in the mixture.
- Remove approx 100 g of that mixture to a separate bowl for next time. Then mix all the ingredients in a bowl, adding just enough water so the dough is thick but still slightly sticky. Be careful with water.mix really really well. I use Kitchen Aid standing mixer with bread dough and I mix it for about 5 min.
- Cover and let it rest in a warm place for about an hour
- Flour your work surface and put the dough on it and start folding your bread. Create square shape, fold the dough from up to down and from left to right. This way some more flour will get incorporated into the dough. Do this for about 5 min.
- Place it into your bread bowl and let rest in warm place for 4 h
- Heat your oven on 240 Celsius, including the baking dish you will bake your bread on. Once hot, transfer your dough quickly on the baking tray and pop in the oven.
- Pour some hot water I. The oven on a separate dish to create steam.
- Bake for 20 min on 240, the. Lower to 200 for another 20-30 min. The bread must sound hollow when you tap on it
- Let it rest till it cools down. Enjoy! I love this bread so much!
Rye flour has an especially high level of activity in sourdough bread when compared to other flours. This was my first sourdough rye bread, so it was a real treat. It rose nicely, but that probably has something to do with me kneading the heck out of it and also me being patient with the dough. Russian sourdough dark rye is a hearty bread meant to accompany a main-meal soup and, maybe, some chunks of pickled herring. Or try it in a grilled cheese sandwich with Eastern European flair!
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