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Recipe: Appetizing Rye Sourdough Bread

Rye Sourdough Bread. This recipe for a sourdough rye bread is quite simple. But it will give you bread with lots of taste and character I think you'll agree with me when I say that sourdough rye bread tastes more than wheat. Rye bread with a sourdough tang.

Rye Sourdough Bread Bread baking tips natuurdesem, rye, sourdough, sourdough culture, starter. Our trusty, fruity rye sourdough starter culture. Sourdough bread often has a lower glycemic index than most other bread meaning it doesn't spike your blood sugar levels dramatically. You can have Rye Sourdough Bread using 8 ingredients and 9 steps. Here is how you cook it.

Ingredients of Rye Sourdough Bread

  1. Prepare 100 g of bread starter.
  2. You need 200 g of rye flour.
  3. It's 100 ml of water.
  4. Prepare 300 g of bread flour.
  5. You need Tea spoon of salt.
  6. You need Tea spoon of sesame seeds.
  7. Prepare Tea spoon of cumin seeds.
  8. It's Table spoon of Chia.

This was my first sourdough rye bread so it was a real treat. And this is where this rye sourdough and smørrebrød comes into play. When I think of rye bread, I think of hearty slices of dense bread with a dark, almost black, color to the crust and crumb. I grab my jar of rye sourdough starter right out of the fridge.

Rye Sourdough Bread step by step

  1. 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..
  2. 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..
  3. Cover and let it rest in a warm place for about an hour.
  4. 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..
  5. Place it into your bread bowl and let rest in warm place for 4 h.
  6. 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..
  7. Pour some hot water I. The oven on a separate dish to create steam..
  8. 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.
  9. Let it rest till it cools down. Enjoy! I love this bread so much!.

Hi, it's my first post but not first bread from sourdough.com - first was Mathias Dahlgren's Swedish Rye Bread - with an apple twist. Russian sourdough dark rye is a hearty bread meant to accompany a main-meal soup and, maybe, some chunks of pickled herring. Put the sourdough starter in a large bowl and return any remaining starter to the refrigerator. Why is Rye Flour so popular in sourdough bread? Rye flour is very unique in its make up.

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