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Lisa K's Organic Sourdough Rye Bread


8oz dark rye flour

2oz wlhite spelt flour

4oz wholemeal flour

6oz untreated white bread flour

2 tsp Himalayan pink salt

1oz coconut nectar

Sourdough starter half a cup or 2oz

60% hydration spring water


Mix all ingredients in bowl and leave for one hour, then fold twice every hour for three hours, cover and let cold rise overnight.

Stretch and fold three times every hour for 3 hours

Add 3 oz seeds of your choice with 1tbsp caraway seeds, and fold into dough, shape the dough, dust basket with flour, tighten the dough and put into basket to prove in cool place.

Preheat oven to maximum, with tray of hot water on floor of oven, bake the loaf on a heavy baking tray lined with greaseproof for 20 minutes at maximum heat, then at 200 degrees for 20 minutes. Let it cool before cutting.. Enjoy