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Seeded Rye and Whole Wheat Sourdough Bread

Hearty and rustic, easy, no knead, rye and whole wheat sourdough bread

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- 450gr of water

- 250gr of Organic Whole Wheat Flour

- 250gr of Organic Dark Rye Flour

- 100gr of Organic Wheatgerm and Bran

- 100gr of Organic Chopped Rye for Pumpernickel

- 100gr of sourdough starter (100% hydration, fed 4-6h prior to using it)

- 16gr of sea salt


Day 1, evening:

Soak 100gr of Organic Wheatgerm and Bran and 100gr of Organic Chopped Rye for Pumpernickel in 250gr of water. Refrigerate.

Day 2, morning:

Add to the soaked grains 250gr of Organic Whole Wheat Flour, 250gr of Organic Dark Rye Flour and 200gr of water. Mix and let it sit for at least a couple of hours to fully hydrate the flour. Add to the mixture the sourdough starter and salt, until fully incorporated to the dough. Shape the dough and put in the banetton, covered with a damp tea towel. Let it proof for 4-6 hours in the countertop. Refrigerate overnight (optional).

Day 3, morning:

Pre-heat conventional oven to 250C, with dutch oven inside, for approximately 45 minutes. Place dough on a silicone mat (or parchment paper) and score it. Bake the bread in the dutch oven, with the lid on, for 35 minutes; then remove the lid and bake it until bread internal temperature reaches 94 o . Allow bread to cool down inside of oven, placed directly on the oven wire shelf, for at least 1 hour.

Added by: Luana Rossi

Tags: Bread Rye Seeds Sourdough Maslin

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