Rye Sourdough Loaf
There is nothing quite like a warm, fresh loaf of bread with a thick layer of butter. I blogged a recipe for making rye sourdough starter recently (find that recipe here) which you need to have made first, in order to make this loaf of rye sourdough bread. Rye sourdough is beautifully brown and dense, unlike your standard wheat bread that is generally quite light and fluffy. Sourdough bread is more easily digestible compared to its standard counterparts. Rye does contain gluten, so if you are coeliac or gluten-sensitive, this bread may not be right for you. Otherwise, I hope you enjoy making some of your own rye sourdough!
Ingredients & Tools:
300g activated rye sourdough starter (recipe here)
10g salt
500g rye flour
400ml filtered water
Extra rye flour for dusting
Drizzle of oil
Large baking tray lined with baking paper
Large glass bowl
Proving basket dusted with rye flour (or large bowl lined with tea towel and dusted with rye flour)
Tea towel to cover dough while it’s proving
Method:
Into a large glass bowl, add your activated starter, salt, water and 500g flour. Mix to combine.
Turn the dough mixture onto a lightly floured surface and knead gently with for a minute or so. This is quite a sticky dough.
Add a drizzle of oil into your bowl that you have just used and speed it around (this helps to stop the dough from sticking too much to the bowl). Pop your dough into the bowl, cover with a tea towel and allow to prove on the bench for 3 hours.
Turn the dough out onto a lightly floured surface and knead again for another minute, whilst shaping it to fit in your proving basket.
Pop the dough into your dusted proving basket (or large bowl lined with tea towel and dusted with rye flour). Dust the surface of the dough with more flour. Cover with the other tea towel and allow to prove on the kitchen bench for another 4 hours.
Turn the dough out onto a baking paper lined baking tray. Preheat your oven to 200 degrees Celsius.
Pop the dough into the oven and bake until browned on top and cooked through (the loaf makes a hollow sound when tapped on the top and bottom, once it is cooked through). This took me around 45-50 minutes.
Allow the bread to cool for at least 15 minutes before you slice into it!
About Magnolia Naturopathy
Magnolia Naturopathy is owned and operated by Brisbane naturopath and herbalist Iwa Brown. At Magnolia Naturopathy, we offer online telehealth naturopathy consultations to assist our clients all over Australia to reach their health goals. Contact us here to find out more, or book your online telehealth naturopathy appointment here.
