Sourdough rye; great bread but not for everyone
Rye bread is not difficult to make. Nor is sourdough. You need time and patience and the correct ingredients. You also need bread consumers that like both rye bread and sourdough. A sourdough rye loaf might go over like a lead balloon with anyone who’s been brought up on sliced white loaf. However, if you have fans of rye and sourdough or adventurous eaters, bake away, I say.
This blog post does not have instructions on making or maintaining a sourdough starter. There are specialist blogs on that topic. I will confess to keeping 3 different starters in the fridge; white, whole wheat and rye. Mine are mature and I feed them once a week. I try to use at least one starter every week which means we eat a variety of sourdough breads and prefer the taste. Here is a link to the King Arthur Flour sourdough instructions.
The Davinator also loves rye bread – thus the sourdough rye recipes that follow. Plenty of recipes do not specify or require rye starter for rye bread. I’ve experimented a bit and I think it gives a better depth of flavour, particularly for breads that use a combination of white and rye flours. The first of two recipes is below. Its very reliable but patience is a key ingredient. Sourdough rises at its own pace. Leave it overnight for the first prove. You won’t be tempted.
Raisin & rye sourdough recipe
Ingredients
(For starter sponge)
100 grams of rye sourdough starter
150 grams of rye flour
200 mls cold water
(Remaining ingredients)
200 grams rye flour
6 grams of salt
200 grams of raisins
150 mls hot water
Instructions
- Combine sourdough starter, 150 grams of rye flour and 200 mls of cold water in a larger bowl than you think you need. Mix thoroughly, then scrape down the sides of the bowl. Cover with a shower cap. Leave to rise overnight. An overnight rise means you don’t need to find a warm draft free spot to accelerate the rise.
- Wait.
- Prep a large loaf pan (2 pounds or 900 grams). Either line with parchment or vegetable oil. I’m a fan of parchment but both work.
- Boil your kettle. Put 150 mls of hot water in a measuring cup. Now make a cup of tea while your hot water cools slightly. When you can drink the tea (even with milk) it’s time to go to step 5.
- Combine the remaining rye flour, salt and raisins and stir well. Dump the dry ingredients on top of the sponge. Pour the hot water over the top and stir quickly to combine the ingredients.
- Spoon the dough into your loaf pan. Smooth the top with a scraper. Cover loosely with a shower cap.
- Allow the dough to rise for two hours.
- Pre-heat the oven to 240c degrees and put a shallow roasting pan on the bottom.
- When oven comes up to heat, place the dough in the oven, lower the heat to 220c and pour 200 mls of water into the roasting pan.
- Bake for 30 minutes. If you test with a thermometer, it should be over 90c. Or the loaf will feel hollow when tapped.
A few thoughts on this recipe: use the darkest rye flour you can find. It makes for great flavour. And like all ‘true rye’ recipes, there’s no kneading. The hot water step is important. It seems fiddly but if you don’t do it, your bread goes mad and overflows the pan during the second rise.
It’s worthwhile having a good book or two on bread. It helps with various forms of bread anxiety. One of my favourites in Emmanuel Hadjiandreou ‘How to Make Sourdough’.
What is your favourite?
