Simple Sourdough Rye
A sweet, nutty, dense loaf of artisanal sourdough rye. This recipe uses half whole grain dark rye flour, and half all purpose flour to keep it from getting too dense.
Servings: 10
Calories: 197kcal
Ingredients
- 350 grams water
- 70 grams active sourdough starter
- 44 grams molasses
- 250 grams whole rye flour
- 250 grams all purpose flour
- 12 grams salt
Directions
- Combine the water, starter, and molasses in the bowl of a stand mixer fitted with the paddle attachment. Add the flours and salt and mix to combine. Cover and rest for 15 minutes. Mix again for 1-2 minutes. Do another round of resting and mixing, then scrape down the sides of the bowl, cover, and let rise at room temperature for 12-14 hours. Turn the dough out onto a lightly floured surface. Shape into a round disc, then shape into a round loaf and place - seam side up - into a proofing basket. Cover and let rise for 1 ½ hours at room temperature, OR in the fridge for 8-24 hours. Preheat oven to 450 degrees. Turn proofed loaf out - seam side down - onto a sheet of parchment paper. Score, place in Dutch oven, and cover. Bake for 20 minutes. Remove the lid, reduce the oven temperature to 400 degrees, and bake for 30 minutes more. Cool for at least an hour on a wire rack.
Nutrition
Calories: 197kcal (10%) | Carbohydrates: 43g (14%) | Protein: 5g (10%) | Fat: 1g (2%) | Saturated Fat: 0.1g (1%) | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 470mg (20%) | Potassium: 185mg (5%) | Fiber: 4g (17%) | Sugar: 4g (4%) | Calcium: 20mg (2%) | Iron: 2mg (11%)
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