Sourdough Rye Bread
Eat Whole 2 Thrive @EatWhole2Thrive
Rye is an ancient grain of over 9000 years of growing history. It never has been hybrided and it has no gluten. Thus, it is easy on digestion, but hard in making
Sourdough Rye Bread
Rye is an ancient grain of over 9000 years of growing history. It never has been hybrided and it has no gluten. Thus, it is easy on digestion, but hard in making
Cooking Instructions
- 1
Mix all dried ingredients together in a big bowl
- 2
Add sourdough starter, mix everything together using a folk. Add extra water if you feel the mixture is too dry. Ideally, you want to make a wet paste that can be picked up using a spoon
- 3
Sprinkle a baking bowl with some flour, drop your dough into it
- 4
Allow it to rise for anywhere between 4-12 hours. The longer you wait, the tangier it tastes
- 5
Bake at 400F for 50 minutes with a water bath to create a perfect crust
Cooksnaps
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Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!
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