Delicious 100% Rye Bread with Sourdough. Made with rye sourdough starter, caraway, molasses and salt. Perfect as sandwich or toast.
100% Rye bread
- Day before baking
- 66.4 g/ ½ + ⅛ cup Mature Rye starter: I used 100% saturation
- 265.5. g/ 2 cup Whole rye flour
- 398.18 g 1 ½ cup Water
- 730.08 g All the above starter
- 119.45 g Luke warm water
- 20 g Molasses
- 13.27 g Salt
- 305 g. Whole rye flour
- 3 g/ 2 teaspoon Caraway seeds
- In the evening of day before baking mix all the ingredients in starter in a plastic container and set aside. Use freshly fed mature rye starter to ensure better activity.
- Next morning you see bubble rich starter with a nice tangy or acidic smell.
- To this add all the ingredients in the dough, mix everything well and set aside for 3-5 hours. ( first time I set aside for 3 hours and second time I kept for 5 hours).
- Grease the 9" x 5" loaf pan generously with canola oil. Pour the dough, it will be like cake batter and flatten the top with butter knife, sprinkle with caraway seeds and set aside for second rise. It will take about 2 hours.
- By the end of second rise pre-heat oven to 410 F. Keep an empty broiler pan in the lower rack of oven. Add boiling hot water into the broiler pan when you are ready to bake the bread. (This will create steam, necessary to make the thick crust).
- Bake the bread for 50 minutes. When done the bread will are golden brown and its internal temperature will register 190°F on an instant-read thermometer.
- Cool the bread for five minutes in the pan. Then Cool it in a wire rack, leave for a day before you cut them. Wrap in paper/towel for that day. It is always better to leave high percentage rye breads as they are gummy when cut too early.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.