Sourdough Rye Bread
- Water: 400 grams, 1 3/4 cups
- Sourdough Starter: 70 grams, 1/3 cup
- Rye Flour: 245 grams, 1 3/4 cups
- Edison White Spring Wheat Flour: 245 grams, 1 3/4 cups
- Molasses: 44 grams, 2 Tbs.
- Fennel Seed: 8 grams, 1 Tbs.
- Anise Seed: 2 grams, 1 tsp.
- Caraway Seed: 3 grams, 1 tsp.
- Salt: 12 grams, 1 3/4 tsp.
- Zest of 1 Orange
- In a mixing bowl, mix the starter into the water. Add the molasses, all the seeds and orange zest. In a separate bowl, combine the flours and salt. Gradually stir the dry ingredients into the wet using a dough whisk or spoon until the flour is well incorporated. Cover with a towel and let sit at room temperature for roughly 12-14 hours.
- After the 12-14 hour proof, put in a well floured proofing basket for the final rise. If you don’t have a proofing basket, line a bowl with a well floured kitchen towel and put the dough in there for the final rise. The final rise should last somewhere between 1 to 1 1/2 hours. Keep the dough covered with plastic to prevent it from drying out.
- Preheat your oven to 475 F a half hour before baking. Score the dough with a razor or sharp serrated knife and bake in a duch oven with the lid on until the internal temp is about 200 F. Let cool completely before eating.
NOTES: this dough is very sticky! You may need to add extra flour to the outside of the loaf after the rise and before it goes into your banneton so that it does not stick.
This recipe was adapted from: https://breadtopia.com/sourdough-rye-bread/.