Sourdough Seeded Rye Bread
Makes 1 Loaf
Mix your Levain
100g rye starter
200g Rye Flour
250g water
Ferment 10-12 hours in a warm place.
Same time you’ll mix your seed soaker.
120g of seeds of your choice
120g boiling water
2g salt to taste.
Cover and let soak till the levain is ready.
Once your levain is peaked/tons of bubbles on the surface, mix the rest of your ingredients together starting from wet to dry ingredients into your levain mix.
Target dough temp 78-80degrees F
Add
150g warm water
15g molasses or honey
Seed soaker mix
150g rye flour
100g bread flour
10g salt
Mix till combined and proof for ~1-2 hours or until mixture is puffy to the touch and has risen a bit.
Butter/grease up a 9×5 pan and transfer your mixture into the pan. It should be roughly 1/2-3/4 up the pan.
If it appears too much for your pan, use another vessel to take in the excess.
Top with your preferred seeds or flour and proof for an additional hour or until the mixture has risen and cracks begin to form on the surface. You’ll also notice pin holes start to form on the surface.
Preheat oven to 425F around when you first notice cracks start to form.
Place 9×5 in oven and spritz with water to generate some steam.
Bake for 30 minutes at 425F
Lower heat to 375F and bake an additional 25-30 minutes until desired color and internal temp of >203F is achieved.
Remove from tin and place onto wire rack to cool then into a bread bag/wrap in a towel for 12-24 hours to set.
Don’t skip this step 🙏
Slice and enjoy!
by KLSFishing
4 Comments
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Sourdough Seeded Rye Bread
Makes 1 Loaf
Mix your Levain
100g rye starter
200g Rye Flour
250g water
Ferment 10-12 hours in a warm place.
Same time you’ll mix your seed soaker.
120g of seeds of your choice
120g boiling water
2g salt to taste.
Cover and let soak till the levain is ready.
Once your levain is peaked/tons of bubbles on the surface, mix the rest of your ingredients together starting from wet to dry ingredients into your levain mix.
Target dough temp 78-80degrees F
Add
150g warm water
15g molasses or honey
Seed soaker mix
150g rye flour
100g bread flour
10g salt
Mix till combined and proof for ~1-2 hours or until mixture is puffy to the touch and has risen a bit.
Butter/grease up a 9×5 pan and transfer your mixture into the pan. It should be roughly 1/2-3/4 up the pan.
If it appears too much for your pan, use another vessel to take in the excess.
Top with your preferred seeds or flour and proof for an additional hour or until the mixture has risen and cracks begin to form on the surface. You’ll also notice pin holes start to form on the surface.
Preheat oven to 425F around when you first notice cracks start to form.
Place 9×5 in oven and spritz with water to generate some steam.
Bake for 30 minutes at 425F
Lower heat to 375F and bake an additional 25-30 minutes until desired color and internal temp of >203F is achieved.
Remove from tin and place onto wire rack to cool then into a bread bag/wrap in a towel for 12-24 hours to set.
Don’t skip this step 🙏
Slice and enjoy!
Looks lovely!
Saving this!! Looks beautiful!!!