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Russian Rye

Dark rye bread

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  • sponge.
  • 50g sourdough starter
  • 150g dark rye flour
  • 300g water at 400
  • 500g total weight.


  1. Mix all above together to a sloppy dough this is around 30deg.
  2. Cover and leave in warm enviroment for 12-24hrs.

Loaf ingredients .

  1. 270g sponge
  2. 230g dark rye flour
  3. 5g sea sakt flakes
  4. 5g course corinder seeds
  5. 20g molasses
  6. 15g barley malt extract
  7. 90g water at 300


  1. Pre heat oven at 2500
  2. mix all ingredients together.
  3. oil a small loaf tin.
  4. Shape the soft dough to the tin size and pop into the tin.
  5. Let rise until just above the top of tin.
  6. Brush with milk and sprinkle with coriander seeds.
  7. Bake for 40 mins at 2000.
  8. Leave 1-4 days before eating.

Thanks for this recipe to .... chris smith

Added by: baldybaker

Tags: Bread Rye Sourdough

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