Sourdough Rye Bread

Edited March 2014

Sourdough Biga

2 ounces of sourdough starter
1 cup white
1/2 cup rye flour
1 cup of water

1-1/2 cups rye flour
3 cups bread flour
1/2 cup whole wheat
1/4 to 1/2  teaspoons yeast (optional)
2 to 3 teaspoons salt
1 tablespoon molasses
2 tablespoons melted butter
Approximately 1 1/4 to 1 1/2 cups water
Optional :  add 1/4 cup of cocoa to darken the bread

Egg Wash

I use a Magic Mill to do my kneading.

Mix flour, biga (yeast if using) and water.    Add the molasses
and melted butter. Mix just until everything is incorporated.  Let
rest for 20 minutes.  Add salt, mix again and let rest another 20
minutes.   Knead for a few minutes.  Place in a buttered or oiled
container.  Cover and let rise until doubled.

Tip dough out on to floured board.  Divide in half and shape two

Dust the loaves with a little flour and cover with a tea towel.
Let rise until almost double..

Heat oven to 375°F.

Slash loaves and brush with an egg wash.   Bake on a stone or on a
parchment covered baking sheet for approximately 45 to 50  minutes
 or until an instant read thermometer reads 200°F.

NOTE:  If making without sourdough biga, increase yeast to two teaspoons.

Sourdough Biga  

60g sourdough starter 
225g flour 
225g water 
Stir well, cover and leave to rise overnight

200 g rye
400g bread flour
70g whole wheat
20g salt
.50 to 1g yeast (optional)
30g butter melted
22g molasses
400g to 450g water
30g cocoa powder (Optional)

Mix flours, biga and water.  Let rest (Autolyze) for 30 minutes.  

Add salt, butter, molasses (yeast if using).  Mix using the pinch and fold method.

Let rest again for 20 to 30 minutes.

The dough is now ready to stretch and fold.  Do this three times during the first hour. About every 20 minutes.  

If baking the same day, set dough aside covered, and leave to rise until more than doubled.

If baking another day, cover and place in the fridge.  Take out of fridge 2 to 3 hours prior to shaping.  The dough needs to come to room temperature and begin rising again.

Tip dough out on to floured board.  Divide in half and shape into two loaves. (or make smaller loaves).

Dust loaves with flour, cover with tea towel and leave to proof.  

Preheat oven to 375°F.

Slash loaves, brush with an egg wash.  Bake on a stone or on a parchment covered baking sheet for approximately 45 to 50 minutes.  Internal temperature should be at least 200°F to 210°F.