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Dark Sourdough Rye Bread (know as Black Bread or the traditional Eastern European bread)

This bread is made from rye flour and sourdough with just some water and salt. High in fibre, wheat free and perfect as toaster with soft cheese or smoked salmon.

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195 g of rye sourdough (refreshed about 12 hours earlier)

220 g of water 30-37 C

350g dark rye flour

1 teaspoon cornish sea salt

20g melasses molasses (Meridian Organic cane sugar)


Mix all ingredients with a spoon and form a smooth dough - thick but pouring. Leave to rise for an hour. In the meantime, after half an hour, stir to degas the dough. Transfer to a 900g loaf tin sprayed with rapeseed oil and dusted with rye barn. Leave to rise. My bread, although warm, did not want to grow quickly and I had to wait about 3 hours, but finally it filled the form nicely. Bake 15 minutes at 230 degrees Celsius, then another 15- 20 minutes at 210 degrees Celsius. Leave on cooling rack, try next day. This kind of bread tastes best next day. Enjoy

Added by: martin227474

Tags: Bread Rye Sourdough

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Starter hydration

You give a weight for the amount of starter but you neglect to mention its hydration. Could you provide that rather essential detail, please?

tmaynard 02 February 2018


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