100% Rye Sourdough

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Nutritional Info
  • Servings Per Recipe: 18
  • 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

View full nutritional breakdown of 100% Rye Sourdough calories by ingredient


Introduction

Dense, tangy and full of rye flakes and flour, this loaf is perfect sliced thin with cheeses and charcuuterie or thick, toasted and smeared with jam. I use weights with sourdough to ensure consistency. Dense, tangy and full of rye flakes and flour, this loaf is perfect sliced thin with cheeses and charcuuterie or thick, toasted and smeared with jam. I use weights with sourdough to ensure consistency.
Number of Servings: 18

Ingredients

    400 g dark rye flour
    10 g unsweetened cocoa powder
    80 g rye flakes
    12 g salt
    400 g fed sourdough starter (100% hydration)
    300 g warm water
    40 g molasses
    40 g pineapple or orange juice
    8 g caraway seeds

Tips

Adapted from http://www.shipton-mill.com/baking/recipes/100-rye-bread-recipe.htm


Directions

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.