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Rapid Light Rye Sour

A lovely tasty White loaf with a touch of Rye and sour.

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  • 500g White Organic Flour
  • 10g sea salt
  • 10g Fresh yeast
  • 270g of tepid water
  • 150g of left overs from feeding your Rye Mother starter, using it for taste, rather than its rising properties. So if its been in a jar in the fridge for a week or so, its fine.


  1. Mix the flour, yeast, water and mother into a bowl and bring together. Depending on the consistancy of your mother, you may need a little less or more water to achieve a moist dough, Leave for 15 mins.  
  2. Add the salt and knead on an unfloured surface, until you achieve a silky dough. If a little too moist, add a dusting of Rye flour to your surface, but try to keep it as wet as you can, without it sticking too much.
  3. Cover and leave for around 1 1/2 hours or until it is double its size.
  4. Knock back and form into a tight ball and leave it covered for another 45 minutes or until it doubles again.
  5. Pre heat the oven to 240 with a baking tray in the bottom and a Welsh bake stone or similar just above.
  6. When your oven is ready and your dough has risen, give it a couple of cuts to help it rise, pop it in the oven, throw a small cup of water in the bottom, reduce the temp to 220 and bake or 35 mins.


Added by: gary smith

Tags: Bread Rye Sourdough

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