Softest 100% Rye Sourdough Bread

Name: Softest 100% Rye Sourdough Bread
Cuisine: South African
Ingredients: 200 g Sourdough Starter; 400 g Rye Flour; 5 ml to 10 ml Kosher Salt; 125 ml Water

Sean Strydom @Sean_Strydom

Port Elizabeth

Softest 100% Rye Sourdough Bread

Sean Strydom @Sean_Strydom

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Ingredients

200 gSourdough Starter
Sourdough starter
400 gRye Flour
5 mlto 10 ml Kosher Salt
125 mlWater

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Steps

1

Measure out Sourdough Starter in a large bowl and add Flour and Salt.
2

Stir together. Add half the Water and stir through. If the dough still has dry flour add half of the remaining Water and mix together.
3

Add little water until dough is uniform in consistency.
4

Oil a large bowl and place dough bowl. Cover with cling-wrap and let rise for 24 hours or until dough has doubled in size.
5

Gently place the dough in a oiled bread pan.
6

Preheat oven to 225°C and once dough has again risen to its original size again, score and cover the pan with foil.
7

Bake covered for 30 minutes then remove the foil and bake for another 20 minutes. Remove from oven and place bread on a cooling rack.