Sourdough bread is made from flour, water,and salt. It is fermented with wild yeast and lactic acid bacteria. Long hours of fermentation breaks down the flour which increases digestibility. Rye flour has a deep distinct flavour and is higher in fiber and phytonutrients than wheat. Gluten in rye is not as elastic as wheat therefore it results in a more dense and hearty loaf of bread.
This is an easy way to prepare a nutrient dense loaf of sourdough bread. It requires minimal labour.
Recipe for one loaf
- 100g active rye starter
- 430g water
- 500g organic rye flour
- 10g salt
- Mix flour, starter and water in a stand mixer bowl by hand. Autolyse 1-2 hours.
- Add salt to the dough mix with a dough hook. Mix for 10 minutes. Stop in between, use a spatula to pull the up the sides of the dough and fold it to the center (repeat 3 times in between mixes).
- Dust a piece of parchment paper. Transfer dough onto the parchment paper. Place the dough in a medium bowl. Cover and proof overnight on the counter for approximately 12 hours.
- Next morning, preheat the oven to 550F, place a dutch oven with the lid in the oven. Once it reaches temperature, let it heat for additional 20-30 mins.
- Remove the dutch oven, transfer gently lift up the parchment paper and transfer to the dutch oven. Close the lid and return back to the oven.
- Immediately turn down the temperature to 500F and bake for 10 mins.
- Turn down the temperature to 450F and bake for 20 mins.
- Remove the lid and bake for additional 10-15 mins.
- Transfer bread to a cooling rack. Enjoy when it’s at room temperature.