Experience the rich and hearty flavors of my Rye Sourdough Loaf, a time-honored recipe that combines the goodness of fresh-milled rye and wheat. Here’s my recipe. I hope you enjoy it as much as my family does. Bon appétit!
Ingredients
- 1 cup active sourdough starter
- 1 ½ cups warm water
- 1 cup fresh milled rye
- 2 ½ cups fresh milled wheat
- 2 teaspoons salt
Instructions
Combine the starter, water, rye flour and 1 cup of the wheat flour. Mix with a mixer on low speed until it forms a thick batter. Cover and let it rest for 30 – 60 minutes.
Using a stand mixer, change to a dough hook. Add salt and the rest of the flour. Mix until dough begins to form into a ball on the hook. Add additional flour until it forms a ball 1 tablespoon at a time.
Knead for 3 – 4 minutes. Place the dough in a lightly oiled bowl. Cover the bowl and let rest for 30 minutes. Lift one side of the dough and fold it into the middle of the dough. Repeat on all sides of the dough. You are redistributing the yeast. Cover and repeat folding process after 30 more minutes. Cover and repeat process once again after 60 minutes.
Cover the bowl let rest for 60 minutes then turn the dough out and knead the dough. Return the dough to the bowl. By now the dough should be very lively, elastic and bubbly. If it isn’t give it another hour or two of resting time in a warm place.
Cover and refrigerate overnight. In the morning turn the dough out and form into whatever shape you are going to bake the dough, then place it in a proofing basket or on parchment paper. Cover and place in a warm area until doubled in size usually around 1 ½ hours.
Preheat over to 425 degrees. Preheat cloche or Dutch oven as well. Turn dough out of proofing basket and score with baking lame or sharp knife. Place dough in heated cloche or Dutch oven. Cover with the lid. Bake for 20 minutes. Remove the lid and continue baking for another 20 minutes or until a nice brown. Cool on wire rack.