Easy RYE Sourdough
400g wholemeal Rye flour (I use stoneground Rye flour)
100g white bread or just white flour (this is optional, but without white flour Rye bread becomes crumbly due to little amount of gluten which binds the dough and gives elasticity)
1 table spoon salt (I use pink Himalayan salt)
4 table spoons of extra virgin olive oil
1 table spoon of caraway seeds (optional but it gives a really nice flavour)
2 table spoons of Honey (or other sweetener) if honey is already set, then dissolve it in aprox 300-350 ml. of lukewarm water
6 table spoons of sourdough starter
you can add two handfuls of seeds like sunflower, pumpkin, ground linseed, hulled hemp, chia seeds or even a handful of ground almonds, it gives really nice taste and enriches bread with nutrients.
Add all ingredients to Kintchenaid or other stand mixer with dough hook, mix dry ingredients together first (including seeds if you’re adding them) and then add water
Mix again and at the end add the starter cultures.
Knead on speed 4-6 for a few minutes until its all ingredients are well combined.
There is no need for a long knead for Rye bread as there is not much gluten to activate.
Dough should be quite firm. You might need to add more or less water depending on the Rye flour you use.
If you do not have a stand mixer, use a bowls and wooden spoon for mixing the dough and mix until all ingredients well combined.
Prepare the loaf tin by laying baking parchment in.
Then transfer dough into the tin, then put the tin in any type of empty box and cover with a damp kitchen towel and leave it to rise for 6-8 hrs (over 23°C)
I use airing cupboard or boiler room as it’s very warm in there. I’m sure you know where is the warmest spot in your house. The dough will double in size during this time. It’s called proving.
If the temperature will be lower than 20°C then it will take much longer to rise and might have more sour taste. But just experiment, it's really great to see how dough is changing depending on temperatures and times.
Bake in preheated oven to 240°C (220°C fan) middle shelf for 30min. Then reduce heat to 160°C and bake for another 30 - 40 minutes.