Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, 100% rye sourdough. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
100% Rye Sourdough is only one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. 100% Rye Sourdough is something that I’ve loved my whole life.
Rågsurdegsbröd (rye sourdough bread) is very popular in Sweden and has a lovely rich flavour, often enhanced with brödkryddor (bread spices) such as caraway seeds. Rye is a lovely flour to work with and it tends to. Rye bread often contains a certain percentage of wheat flour, that's why we call it "Mischbrot" which means "Mixed Bread".
To get started with this recipe, we must prepare a few components. You can have 100% rye sourdough using 5 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make 100% Rye Sourdough:
- Get 400 g dark rye flour
- Take 200 g active sourdough starter (ideally fed with rye flour for 2 days)
- Take 40 g honey
- Get 300 ml water
- Get 10 g salt
It's a lovely flour to work with and it tends to make a more active starter which gives lovely complex flavours to your bread. Stir in the rye flour and sea salt until all ingredients are well combined. The dough should be very soft and sticky. Unlike wheat bread, it should not pull away from the sides of the bowl.
Steps to make 100% Rye Sourdough:
- Mix together all of the ingredients in a bowl with a wooden spoon to form a sticky batter
- Beat hard to try and develop some gluten for 10 mins
- Rest for 30 mins
- Beat again for 10 more mins
- Cover and place in the fridge overnight
- Remove from fridge, fold the mixture over itself a few times with a spatula, cover and leave and room temperature for 2-3 hours
- Return to fridge for another night
- Remove from fridge scrape onto a heavily (rye) floured surface and with floured hands, gently shape into a rough ball shape.
- Flour a banneton and add the 'dough'. Cover and leave for 6 hours at room temperature
- With half an hour to go, preheat oven to max (around 240C)
- Turn out the dough onto a baking tray or stone and score
- Throw a cup of water into the bottom of the oven
- Add the dough to the oven and shut the door, trapping the steam
- Turn oven down to 210C for 20 mins
- Reduce temperature to 200C and bake for a further 20 mins
- Allow to almost completely cool before enjoying with smoked fish. If you dont have any smoked fish, just throw the bread away.
Instructions: The night before, combine the starter, milk, and flour in a medium bowl. Mix until combined; cover and set in a warm place overnight.; In the morning pour the honey, salt, and baking soda over the mixture.; Stir until just combined.; Preheat a griddle or large skillet over medium-low heat. Made with rye sourdough starter, caraway, molasses and salt. In my house bread that sells without any fussiness is the rye bread. My hubby and little princess love that bread, and occasionally he would need scrambled eggs or a spicy pickle to go with the bread.
So that is going to wrap it up for this exceptional food 100% rye sourdough recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
