Seeded Rye Sourdough

Name: Seeded Rye Sourdough
Total time: 3300 s
Yield: 1 small loaf
Cuisine: British
Ingredients: 160 g sourdough starter; 240 g dark rye flour; 100 g sunflower and pumpkin seeds; 145 g water

Eardstepa @Eardstepa

This recipe is based on the one from Andrew Whitley's excellent book 'Bread Matters', which I heartily recommend if you're interested in sourdough baking. My reason for making it now is that I'm currently working in China and good bread is hard to find (although I do love the food here). I had to procure an oven and all the equipment as well which is harder than it sounds in a culture where the oven is not a standard piece of equipment.
This recipe needs a sourdough starter which needs to be made first and takes about 4 days. I will post that recipe later.

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Ingredients

50-55 mins

1 small loaf

160 gsourdough starter
240 gdark rye flour
100 gsunflower and pumpkin seeds
145 gwater

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Steps

50-55 mins

1

Mix everything together into a loose dough with the consistency of 'loose mashed potato' some of the seeds can go into the dough, but reserve most of them.
2

Form the dough into a rectangle to fit your loaf tin
3

Gently roll the dough in the seeds so it is covered all over
4

Place the dough in the baking tin and leave to rise for 2-6 hours. It's ready when it has risen by around 50% and feels fragile when gently pressed.
5

Bake at about 210C for 10 mins, then reduce to 200 for another 40 mins. You may need to adjust cooking temperature and timing slightly, depending on your oven.
6

Allow to cool. Rye breads are better if you leave them for day before cutting, apparently.

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Eardstepa @Eardstepa

on July 18, 2022 12:43

Many years ago, I was a chef. I worked in restaurants, pubs and on an outback farm and travelled extensively through SE Asia. As time has gone on, my cookery style has developed to appreciate the simple and traditional over the fancy and complex. I believe in quality ingredients cooked in the simplest manner with an emphasis on local ingredients. I cook to feed myself and I explore food through both necessity and through travel.