Rye Sourdough Bread
Whole rye flour is rich in fibre and minerals due to the high proportion of husk. Dietary fibres promote a good and healthy digestion, while the minerals take over various tasks; phosphorus, for example, is important for strong bones and zinc ensures good resistance. The B vitamins, which are also contained, are indispensable for the brain and nervous system.
A sourdough bread made from pure wholemeal rye flour, sourdough and salt is demanding to prepare and not always successful. If you want to make sure that you get a nice bread, you can mix the rye flour with another type of flour and add yeast.
(Percentage of daily recommendation)
|Calorie||746 kcal||(36 %)|
|Protein||26.87 g||(27 %)|
|Fat||6.5 g||(6 %)|
|Carbohydrates||143.5 g||(96 %)|
|Sugar added||0 g||(0 %)|
|Roughage||25 g||(83 %)|
|Vitamin A||0 mg||(0 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0 mg||(0 %)|
|Vitamin B₁||0 mg||(0 %)|
|Vitamin B₂||0 mg||(0 %)|
|Niacin||0 mg||(0 %)|
|Vitamin B₆||0 mg||(0 %)|
|Folate||0 μg||(0 %)|
|Pantothenic acid||0 mg||(0 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||0 mg||(0 %)|
|Potassium||0.36 mg||(0 %)|
|Calcium||126.08 mg||(13 %)|
|Magnesium||0.04 mg||(0 %)|
|Iron||11.26 mg||(75 %)|
|Zinc||0 mg||(0 %)|
|Saturated fatty acids||0 g|
- 26 ozs Whole Grain Rye Flour (and flour to work)
- 3 ½ ozs Whole Wheat Sourdough Starter
- 1 Tbsp salt
Mix 14 oz of flour with 20 oz of warm water and the sourdough starter in a bowl. Let rest covered in a warm place for 4 hours.
Add the remaining flour and salt and knead well, until the dough has a solid but malleable consistency (about 10 minutes). Add more flour as needed. Put into a bowl, cover and let rest 1 hour.
Knead the dough on a floured work surface and shape into a loaf. Flour the top and place it in a fermentation basket to rest covered for 30 minutes.
Preheat the oven to 460°F. Place a few bowls of water into the oven to help create steam.
Move the bread carefully from the basked onto a parchment-lined baking sheet. Bake on the lower rack about 10 minutes. Remove the water bowls, reduce the temperature to 400°F and bake 60-70 minutes until done.
When the bread sounds hollow when tapped, it is done. Otherwise, bake for another 5-10 minutes and repeat the tap test.
Allow to cool before serving.