Easy Sourdough with Wholewheat and Light Rye

Easy sourdough prepared in mixer in 10 min

Ingredients

300g Canadian strong white (112)

100g Wholewheat                (703)

100g Light rye                      (601)

300g sourdough starter

300g water

15g salt

Method

I use Kitchenaid mixer to make it easy

Place all ingredients in mixing bowl and bring together, speed 1 for 2 mins

Mix on speed 3 for 8 mins, cover bowl to rise for 2 hours

Shape into 2 loaves or 1 large. I've used Bread Proving Basket - Large Round and Bread Proving Basket - Large Oval

Cover and leave to prove 5hrs or so (when you're ready)

Heat oven with stone or baking tray to 240°

Turn loaves out onto stone, score if desired, tip water in bottom of oven to create steam, bake for 15 mins then reduce temp to 220° for a further 20mins

Added by: v8rick

Related products

Bread Proving Basket - Small/Large Oval
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

Bread Proving Basket - Small/Large Round
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

Cut Malted Rye Grains (306)
Once malted, the rye grains are dried at a higher temperature which gives them a strong flavour.

Organic Chopped Rye for Pumpernickel (607)
The whole rye grain crushed into two or three pieces and used traditionally in the preparation of pumpernickel bread.

Organic Dark Rye Flour - Type 1350 (603)
A wholemeal rye flour used to make dark rye breads.

Related articles

Classic Round 1 day sourdough

Easy recipe, Evening - Feed starter, Next morning mix and fold dough, Same afternoon Bake

Light Malthouse Sourdough

This is my go-to recipe for sourdough bread that is easy to make and produces a flavoursome loaf

Sourdough Recipe

2 x 1,5KG Scalded Spelt @100% Hydration

I use a slightly higher salt ratio due to the increased hydration, and it probably also adds to the already long shelf life of the loaf too

Sourdough loaves with 50% Swiss Dark flour

I’ve not tried Swiss Dark flour before so I mixed 50% with strong white to make these fantastically tasty, chewy, holey loaves!