Rye Loaf Dough
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 7 h. 55 min.
Ready in
Ingredients
for
1
Preparation steps
1.
Mix the flours and sieve into a bowl.
2.
Make a well in the middle of the flour, crumble in the yeast and add the sugar.
3.
Stir in a little lukewarm water to dissolve the yeast.
4.
Stir in a little flour from the edge and dust the surface of the yeast mixture with flour. Put in a warm, draught-free place to allow the yeast to start working.
5.
After about 15 minutes the yeast sponge will have doubled in volume.
6.
Now add the liquid sourdough.
7.
Knead well, adding only enough water to produce a smooth, firm but not sticky dough.
8.
Shape the dough into a ball, cover the bowl with clingfilm and put to rise for about 3 hours.
9.
At the end of this time knock back the dough (knead again), shape into a loaf and dust with flour. Put to rise for a further 2-3 hours.
10.
Then bake in an oven preheated to 240°C (220° fan) | 475F | gas 9 for 10-15 minutes, turn the oven down to 200°C and bake for a further 50 minutes or so. (Stand a cup of water in the oven while the bread is baking. )
11.
When done, switch off the oven and leave to rest in the oven for about 10 minutes.
