100% Rye Sourdough
100% Rye Sourdough

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, 100% rye sourdough. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

100% Rye Sourdough is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. 100% Rye Sourdough is something which I’ve loved my entire life. They are fine and they look fantastic.

I just finished reading "In Search of the Perfect Loaf" by Samuel Fromartz. As a "bread geek", I enjoyed the book very much. The rye flour gives an amazing colour, texture, and flavour to the sourdough.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook 100% rye sourdough using 5 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make 100% Rye Sourdough:
  1. Take 400 g dark rye flour
  2. Make ready 200 g active sourdough starter (ideally fed with rye flour for 2 days)
  3. Take 40 g honey
  4. Make ready 300 ml water
  5. Make ready 10 g salt

This rye sourdough starter made with rye flour and water creates a traditional rye bread with lotsa health benefits compared to bakery wheat bread. See more ideas about Sourdough, Sourdough recipes, Sourdough starter recipe. Cover with plastic and leave at room temperature to ripen. The percentage indicates the hydration of the flour in the starter.

Steps to make 100% Rye Sourdough:
  1. Mix together all of the ingredients in a bowl with a wooden spoon to form a sticky batter
  2. Beat hard to try and develop some gluten for 10 mins
  3. Rest for 30 mins
  4. Beat again for 10 more mins
  5. Cover and place in the fridge overnight
  6. Remove from fridge, fold the mixture over itself a few times with a spatula, cover and leave and room temperature for 2-3 hours
  7. Return to fridge for another night
  8. Remove from fridge scrape onto a heavily (rye) floured surface and with floured hands, gently shape into a rough ball shape.
  9. Flour a banneton and add the 'dough'. Cover and leave for 6 hours at room temperature
  10. With half an hour to go, preheat oven to max (around 240C)
  11. Turn out the dough onto a baking tray or stone and score
  12. Throw a cup of water into the bottom of the oven
  13. Add the dough to the oven and shut the door, trapping the steam
  14. Turn oven down to 210C for 20 mins
  15. Reduce temperature to 200C and bake for a further 20 mins
  16. Allow to almost completely cool before enjoying with smoked fish. If you dont have any smoked fish, just throw the bread away.

The recipe is easy to follow with step-by-step instructions and pictures. Can be used for Danish rye bread or opther traditinal Nordic bread. Make your own sourdough starter from scratch. In Austria there are numerous (mostly small) bakeries, which are selling real sourdough bread. This culture is especially adapted to RYE flours, rises somewhat slowly and produces one of the MORE SOUR doughs.

So that’s going to wrap this up with this exceptional food 100% rye sourdough recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!