I want to share how easy is to bake a rye sourdough 😊 . This is a Danish style rye bread (rugbrød) .
There is no particular recipe or technique I am using. Rye lacks the gluten strength of wheat flour, and therefore there is no kneading involved. It also requires more water compared to wheat.
Above bread was made with :
– 500g rye flour
– 400ml water (80% hydration)
– 50g sourdough starter (at 100% hydration)
– 10g salt (2%)
– sunflower seeds (about 200g)
– pumpkin seeds to cover it
Technique: mix everything and leave it to ferment in a covered bowl. When dough increases with 30% and smells sour , it's ready to bake . Place dough in a buttered bread mold and bake for 1 hour at 200C /400F.
by Urs5469
4 Comments
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I’m a very new sourdough baker, would it be possible to let this ferment in the fridge for approximately 24 hours or do I have to adjust the amount of sourdough starter?
If you don’t have a sourdough starter, is it possible to use yeast instead?
Looks delicious.
A fellow dane 🇩🇰 Wauw, det er flot! Har du brugt rug- eller hvedesurdej? Og hvor længe tog det dig ca. at nå hævning på 30%?