Sourdough Rye Bread

This bread turned out amazing.  Baking bread is both an art and a science so it takes a little practice and paying attention to get it to come out how you desire it.

Starter: 

1/2 cup rye flour

1 cup of water

Mixed together in a glass container and cover with a paper towel and put somewhere warm for three days. I use the top of the fridge.  Refrigerate after.

Rye Sour Leaven: 

1 and 1/2 cups of rye flour

1 cup of water

1/2 cup of starter

I mix them in a bowl big enough to add the flour after for making the bread. Mix together ingredients, cover with a cloth towel and put in a warm place for eight hours. I did mine overnight. 

Rye Bread: 

3 cups of sour leaven (which you just made) 

1 1/2 cups of water

2 to 3 cups of rye flour (you want a gooyey thick dough)

1 tsp sea salt

Mix all together and leave for 1 to 2 hours. I covered with a towel and put on top of my fridge.

Get the four 3 x 6 x 3“ baking pan‘s and coat well with oil.

Fill the four pans with the dough after mixing it for a while.

I feel the next step is the most important.  Put in a warm place to rise them. I put them in a pyrex casserole dish with some water in it and then covered it with another casserole pan and covered that with a towel on top of our warmer on the stove.

Important: Because this is sourdough and rye flour I let them rise for about 12 hours (overnight)

When ready, preheat oven to 450° preferably with a pizza stone.

I then placed the casserole pan with the 4 Bread pans (some water in casserole pan) directly into the oven on top of the pizza stone and baked for one hour.   You may want to cover with tinfoil for the first 40 minutes if you do not want to hard of a top crust. I did not do this and the crust was fine especially after storing it in a container. A little crunchy before storing.

Let cool on cooling racks and when ready, slice and enjoy. 

 

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