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Rustic rye and malthouse bread


200g Organic Stoneground White Flour (119)
200g Organic Light Rye Flour - Type 997 (601)
200g Organic Light Malthouse Flour (301)
100g Liquid sourdough starter
475g Water
2tsp Salt


Place all ingredients in a bowl, mix well and knead for 5 to 10 minutes. Leave for 2 to 3 hours stretching and folding every hour. Cover and place in the fridge overnight.

On the next day the dough should have increased in volume by at least a third. Stretch and fold a few times then leave for one hour. Shape into an oval, dust with flour and place into a long floured basket. Leave for 1.5 hours.

Preheat the oven to 250°C.

Carefully roll the loaf from the basket on to a baking tray lined with parchment and place in the hot oven. After 15 minutes reduce heat to 200°C and bake for 45 minutes.

Place on a wire rack to cool.

Tags: #Rye #Malthouse #rustic