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.
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
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.