Rye and spelt sourdough
I confess, I am not a fan of caraway seeds. I think maybe I over loaded on them when I was a child, or maybe I never liked them. Recently, however, I have used them in cooking (rather than baking) as they are called for in my recipe for cabbage rolls (which I LOVE) and I have come to appreciate that a teeny tiny amount of caraway seeds in bread tastes rather delicious.
- bowls, scale, baking tray, non stick parchment, scraper
To refresh the starter
- 130 g Rye sourdough from the vat in the fridge
- 25 g Dark or light rye flour
- 25 g Whole or white spelt flour (or a mixture)
- 60 g Water
For the dough
- 100 g Dark or light rye flour
- 250 g Whole or white spelt flour or a mixture
- 150 g Water
- 50 g Malt syrup or use honey, agave, or molasses
- 8 g Salt
- 50 g Lard or butter
- 1/2 tsp caraway seeds (really, no need for more)
- Measure the sourdough starter into a large bowl and return any remaining starter to the refrigerator.
- Add 25 g of the rye flour, 25 of the spelt flour and 60 g of the water. Stir and cover with plastic wrap, and leave on the counter for around 8 hours. You will know it's ready to use when it's bubbling and sweet smelling.
- Add the remaining ingredients and knead well for 10 minutes. Cover the bowl with a shower hat and let it rest for 2 hours.
- Generously flour a medium sized (around 800 g) round proofing basket.
- Remove the dough from the bowl and place it on a floury work surface. With wet hands and a scraper, gently stretch and fold it and then shape it into a tight ball. Flour the top generously and pop it in the rising basket, floury side down.
- Cover it with a shower hat and let it rest for 3-5 hours. It's hard to do the probe test with rye but the dough will have risen a lot and will be soft to touch – your finger tip will easily leave dents in the dough.
- Preheat the oven to 230 degrees C and turn the dough out of the basket onto a baking tray lined with parchment paper. Pop it in the oven.
- Bake for 10 minutes and then reduce the heat to 200 degrees C and bake for a further 30 minutes.
- Remove from the basket and let cool completely on a wire rack.
Another great recipe from the all-new, re-written Home Made Sourdough (UK edition) that comes out sometime soon! Click here if you need to learn more about making and using a rye starter before you begin.