100% Rye Sourdough

This is a 3-stage Rye Sourdough Loaf seeded with Sunflower and Pumpkin and sweetened lightly with maple syrup.
1st stage: Sourdough Rye Levain
2nd stage: First Dough (flour + water + levain)
3rd stage: Final Dough (rest of flour with inclusions)

This method utilizes “scalding method” which is when you boil the water on the third stage and use to mix with the flour and the levain (2nd stage levain) to bring the temperature of the dough high enough to halt enzyme activity and avoid the rye from being sticky and dense.

Although rye is tricky to work with, it makes a delicious loaf with complex aroma and flavour. After baking this loaf, I let it mature overnight- as cutting on the same day will yield a sticky crumb. We let it mature so the crumb will set and flavours develop further.