This was a delicious loaf. Not a ‘no knead’ loaf though, I mixed and kneaded this one in my KitchenAid stand mixer before fermenting and baking. You could make this without the mixer, kneading by hand, or you could follow the very easy ‘no knead’ method, It would be a slightly different loaf of bread but just as delicious and well textured.
Here’s the mix:
- 1 cup whole rye flour
- 1 and 1/2 cups plain/white flour
- 2/3 cup rolled rye berries (looks a lot like rolled oats)
- 1 and 1/2 teaspoons salt
- 1 and 1/3 cups white sourdough starter
- Mix all ingredients until just combined using hands in a bowl or the using the dough hook in a stand mixer.
- Once roughly combined let the dough stand for 1/2 to 1 hour, this is to let the flour and rolled rye soak up some of the excess moisture.
- Then knead in mixer for 5 minutes, or 10 minutes by hand.
- Once well kneaded and passing the windowpane test, cover the bowl with a plate and leave to ferment until double the size (I went out this day and left the dough for 7 hours, and it was a hot day too – it was very well fermented).
- After fermentation shape the dough into a long loaf shape (batard for you bread nerds), then place the dough on a piece of non stick baking paper and put it into a cold casserole pot.
- Place the pot with lid on into the cold oven, then turn the oven to 220 degrees C.
- Leave it in the oven for 1 hour and 15 minutes (just leave it, no need to take the lid off), then take it out and cool on a rack for at least a couple of hours.
Presto, you have delicious rye sourdough 🙂