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Dark Rye Sourdough

Dark, delicious, easy-to-make rye sourdough. Ideal for working people; start it in the evening, eat it for breakfast. I use a mixer with dough hook, but I guess you could equally hand knead it. No, I haven'the forgotten the salt; I don't usually put any in my loaves.

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Ingredients

12 oz Organic Dark Rye flour

4 oz Canadian Strong White flour

Ladlefull active sour dough starter

Half pint approx cold and just-boiled water  (mixed 50:50) with slug of cold pressed rapeseed or olive oil added

Method

Start early evening: Put the flours into the bowl and mix together. Add the ladlefull of starter.  Set mixer going and add most of the warm water and oil.  Add remaining water and more if necessary to form the dough.  Knead in mixer for 4 minutes. It will look rather like an unappetising lump of putty!

Shape into a ball on a lightly floured board, and place the dough ball in a lightly oiled bowl with a little room to rise, and cover with a lid or plate. Leave until bed-time (or about 4 hours).

Lightly flour a banneton. Turn out the dough, shape it and place it into the banneton (top side downwards).  Sit banneton inside a plastic bag and leave overnight (or about 8 hours).  Set oven on timer to heat up to 220 degrees (fan), just before you get up.

In the morning, turn loaf out onto baking tray, and bake for 30 minutes.

(Try not to eat the crust before taking the photo.)

IGB asked about Ladle size.  I couldn't reply using link provided so added it here.  I add 100ml of sourdough starter. Other liquids sufficiently to make the dough not too dry.  The wetter the mix, the bigger the holes in the finished loaf.  It's a bit of a black art, I am afraid.

Added by: Dee Pea


Tags: Bread Rye Sourdough

Add comment

By the way - what's with the Canadian white flour? Canadian???

hague151 07 February 2020

Reply
RE:

Hi, at the time I started making sourdough, Shipton Mill's Canadian strong white was recommended for long fermentation times. Nowadays, I use their organic stoneground, which is also good for long fermentations. I also have more time now, so I tend to do sourdough by making a sponge for overnight and then doing 3 to 4 knocking backs and a 4 hour final rise. It does come out better, but needs a lot more attention over the day.

Dee Pea 10 February 2020

RE:

Hi, at the time I started making sourdough, Shipton Mill's Canadian strong white was recommended for long fermentation times. Nowadays, I use their organic stoneground, which is also good for long fermentations. I also have more time now, so I tend to do sourdough by making a sponge for overnight and then doing 3 to 4 knocking backs and a 4 hour final rise. It does come out better, but needs a lot more attention over the day.

Dee Pea 10 February 2020

Weight of starter

Thanks Dee Pea - I thought starter would weigh more than water because more dense, but then there's all those bubbles! Maybe when I make it I'll weight my 100ml starter and see, then I can put the result on here.

hague151 07 February 2020

Reply
Recipe in grams

or 350g Dark Rye and 125g Strong white. I'm guessing about 150g of starter, Just seen that in the recipe it say about 100ml. I like weight measures, that means that I can add the starter without ladling it into a measure first.

hague151 07 February 2020

Reply
RE: Recipe in grams

Hi, 100ml starter weighs approximately 100g. Although I have started to add more starter lately, more like 200ml/200g. Thanks.

Dee Pea 07 February 2020

PS

Just noticed your comment about the salt! If I want to add any, how much do you suggest?

Mrs Jane Edgeler 17 February 2017

Reply
Salt Query

I notice there is no salt in the rye Bread recipe - is this correct??

Mrs Jane Edgeler 17 February 2017

Reply
Quantities

Recipe sounds great, I have 6 ladles of different sizes, could you give a more precise measurement please?

IGB 17 August 2016

Reply

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