100% Rye Sourdough
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
400 g dark rye flour10 g unsweetened cocoa powder80 g rye flakes12 g salt400 g fed sourdough starter (100% hydration)300 g warm water40 g molasses40 g pineapple or orange juice 8 g caraway seeds
Place rye flour, cocoa powder and rye flakes into a large bowl, add the salt and rub it through.
Weigh in the starter, water, molasses and juice.
Mix until a smooth firm paste is reached similar to “plasticine”.
Mix in caraway seeds.
Place into a bowl, cover and let proof 6 hours.
Stir down and scrape into a banneton or a greased loaf pan. Cover and refrigerate at least 8 hours.
Remove from fridge 3 hours before baking.
Preheat the oven to 500F (with a pizza stone for banneton loaves).
Place the loaf in the oven, close the door and reduce the temperature to about 400F.
Bake for one hour. Turn out immediately onto a wire rack and cool before slicing.
Serving Size: Makes 18 slices
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.
Weigh in the starter, water, molasses and juice.
Mix until a smooth firm paste is reached similar to “plasticine”.
Mix in caraway seeds.
Place into a bowl, cover and let proof 6 hours.
Stir down and scrape into a banneton or a greased loaf pan. Cover and refrigerate at least 8 hours.
Remove from fridge 3 hours before baking.
Preheat the oven to 500F (with a pizza stone for banneton loaves).
Place the loaf in the oven, close the door and reduce the temperature to about 400F.
Bake for one hour. Turn out immediately onto a wire rack and cool before slicing.
Serving Size: Makes 18 slices
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 64.4
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 266.8 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 2.6 g
- Protein: 1.8 g
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