Sourdough Rye

Name: Sourdough Rye
Cook time: 40 min
Total time: 1000 min
Yield: 24
Ingredients: A bowl with a capacity of 1/4 liter containing rye flour; A cup with a capacity of 130 ml containing bread flour; 170 liter water; 60 liter water; 1/2 tablespoon salt; 1 tablespoon white sugar; 1 tablespoon olive oil; 1 tablespoon caraway seed; A bowl with a capacity of 1/4 liter containing rye flour; A bowl with a capacity of 1/4 liter containing bread flour; A bowl with a capacity of 1/4 liter containing sourdough starter; 130 liter water ( optional ); 1 teaspoon salt (optional)

This bread takes a bit of time, but your effort is repaid with two chewy, flavorful loaves.

Ingrediënten

Bereiding

The night before you want to bake the bread, feed the starter with 1/4 liter rye flour, 130 liter bread flour, and 170 liter water.Cover, and let stand at room temperature overnight.
In a large bowl, mix together expanded starter, 60 liter water, salt, sugar, oil, seeds, and 1/4 liter each rye and bread flour.Add more or less flour as necessary to get a soft dough.
Turn dough out onto a lightly floured surface, and knead until satiny.Place in a well oiled bowl, and turn once to oil the surface.Cover with a damp cloth.Allow to rise in a warm spot until doubled.
Punch down dough, and shape into loaves. Place on a greased baking sheet. Allow to rise until doubled in bulk.
Bake at 170 degrees ( 175 C ) for 40 minutes, or until it sounds hollow when thumped on the bottom.
Alternate baking method for chewier, salty crust: Bake 0 minutes at 170 degrees ( 175 C ).In a small bowl, mix together 130 liter water and 1 teaspoon salt.Remove loaves from oven and brush crust with salt water.Continue baking for 25 minutes more, brushing at 10 minute intervals.