Sourdough rye bread

2011 08 17 / Šeimos Virtuvė / / Print /

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I bake this bread more then a year. But as always, the best recipes hardly reach the blog 🙂 Because I bake it very often and know all ingredients in my head. This bread is perfect. Really 🙂 After founding this bread I don’t buy any bread at store. Or maybe just in big gatherings when I don’t have time to bake more of this bread. 🙂

Sourdough rye bread

Time needed: 6 hours
Yields: 2 loaves
Calories: 1616 kcal / loaf

Ingredients:

50 g sesame seeds

50 g flax seeds

50 g sunflower seeds

50 g rolled oats

100 g sugar

1 tbsp. crushed coriander (optional)

2 tbsps. caraway seeds

200 g whole wheet flour

200 g all-purpose flour

100 g rye flour

150-200 ml rye sourdough

500-600 ml water

2 tsps. salt

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Directions:

Mix dry ingredients in a bowl.
In another bowl mix sourdough and water.
Mix wet and dry ingredients. The dough has to be stiff but still fall from the spoon by itself.
Divide dough to two baking pans, coated with oil and flour. Put to the warm place to rise. You can put baking pans to the oven, turned to 40°C. It will take about 4 hours to rise the dough. If you don’t want to use oven, then rising process depends on the warmth in the kitchen, it can take 8 hours.
Turn on oven to 180°C and bake bread (in not preheated oven) about 1 hour and 15 minutes. Put bread in lower position then oven middle.
When the bread is baked, take from the oven and let stand a few minutes. Then cut with the knife sides and take bread out of the pans. Put on wirerack and cover with wet towel and let cool completely.
The best time to eat bread – next day. Store bread on wirerack covered with dry towel.

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Source: Vedų Kultūros Centras

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