Wheat and Rye Sourdough

Slow fermented wheat and rye sourdough bread

Ingredients

• 50 g sourdough rye starter
• 300g rye flour
• 400g wheat bread flour
• 500-600ml water
• 2tsb salt
• 2tsp careway

Method

Day 1 - evening Mix following ingredients and cover with cling foil.

• 300g rye flour
• 300ml water
• 50g rye sourdough starter

Day 2 - morning (after 12 hrs)Save some starter for next time.

Mix in large bowl:

• rest of the starter
• 400g wheat bread flour
• 250-300ml lukewarm wate

Let it rest for approx 8 hours  (covered)

Day 2 - evening

knead dough for 15 minutes

Put it into proving basket and let it rise in the fridge overnight.

Day 3 - morning

• remove from fridge few hours before baking
• preheat oven 230C (baking stone) 40 minutes
• bake for 40 minutes

Pour 300ml of boiling water into the oven to make some steam immediately after the bread.

Added by: Miroslav Krist

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