sourdough with rolled rye

Here is another Sunday sourdough with a touch of rolled rye – a slice of it and butter  – yummy!

The recipe is very similar to an earlier loaf with slight changes: I did not wait 30 min after adding water to rolled rye (rather mixed it with the rest of the ingredients right away – I have got lazy here 🙂 ), used one cup starter, 1 cup water, 2 tbs of sugar, 1.5 tbs of salt and 3.5 cup of bread flour. Since the bread flour is a little bit less than the previous recipe, this was a slightly sticky dough, which I prefer the last few weeks. I also did not pre-heat the oven; just put it inside and let it oven spring 🙂

In my experience rolled oat, rolled rye, or semolina flour in small amounts (like 1 cup in addition to 3-4 cups bread flour) help with proofing and oven rise – these kind of loaves never disappointed me in terms crumb.

Here is a pictorial recipe for this hearty and tasty loaf:

 

 

 

 

 

sourdough with a touch of rolled rye

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What is a Sunday without a home-baked loaf of sourdough?

You got it right – it is almost impossible!!!!! :))))

Since I started sourdoughing last August, except one weekend and when I was away for vacation/business trip, I baked a loaf or two every…single…Sunday! 🙂

I keep experimenting with the rolled cereals/grains in my sourdough loaves. My recent a couple trials including the soaked rolled oat and flax seed in sourdough (for example, here and here) have been quite successful. I think they help with  the moisture even though they lack the gluten so they take up only a small part of the total dough (other wise the loaf does not rise – I know by experience – unless you want a flat and stiff loaf, do not try to have a loaf with only rolled oat).

Anyways, I saw and purchased the rolled rye a couple of weeks ago. Honestly I have no idea what it could be used for, but I thought it would be a nice addition to my baking adventures and a nice ornament for the crust. I was not wrong.

This is the biggest loaf I have ever baked so far; thus rather than a boule I opted out for a baton loaf (I thought it would bake more evenly). Also, I proved the dough in a large plastic bag that kept it somewhat warm (something like a greenhouse effect). I am glad I remembered to do this as I think it reduced the proving time.

Recipe:

  • tend to the starter and prepare the levain as explained here
  • mix 1 cup of rolled rye with 1 cup of water, soak for 30 min
  • add the rye mixture,  1 1/4 cups of starter, 1 cup water, and 2 tbs sugar together and mix well
  • add 4 cups of bread flour and 2 tbs of salt. Mix and form a shaggy dough. It will be a little bit sticky dough
  • stretch and fold 4-5 times at 30-60 min intervals
  • cover, wrap with a thick towel, and rise at room temp over night. My kitchen is around 17 C
  • the next morning, take the dough on a floured surface, expand and form a rectangular dough, and then fold over itself to form a baton shape
  • cover and rest for 10-15 min at room temp
  • re-shape if required and place on parchment paper on a cookie sheet
  • cover with a thick towel and place in a large plastic bag; tie the ends of the bag and rest for 5 hours at room temp
  • pre-heat the oven at 375 F
  • wet the surface of the loaf with your hands and sprinkle with rolled rye. Gently press to make sure the flakes will stick. Score the loaf as you please
  • bake for 55 min
  • cool down and enjoy!

Happy baking!

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