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Sourdough Rye Bread


Plain strong Flour 400g

Dark Rye Flour 150g

Sourdough Starter 300g

Salt 7g

Water 250ml (can vary greatly determined by water content of starter and dryness of the Flour)

Semolina for dusting


Mix flours and salt in mixing bowl

Add Starter and mix in well

Add water a little at a time until a pliable soft dough is formed leaving the bowl clean

Place the dough on a flat surface and knead for at least 15 minutes. When the kneading is finished the dough will be elastic and not sticky or lumpy

Place the dough back in the mixing bowl and cover with cling film

Leave to prove until double in size (usually around 5 hours)

Remove the dough from the bowl and knock back.

Form the dough into a ball. Roll the dough in semolina until well coated

Drop the dough into a Banneton (bread tin will do) and cover with oiled cling film

Leave the dough to rise. This can take ages but well worth it as this is where the flavour develops. I leave it overnight in a warm place and bake the following day

If you are using a Banneton gently shake the Dough out onto a baking tray and cut the top to allow any trapped air to escape

Pre heat the fan oven to 220°C and bake for 30 minutes. Reduce the heat to 200°C and bake for a further 10 minutes