Blueberry Rye Sourdough Bread
Delicious Blueberry rye sourdough bread, you can enjoy with little cream cheese on the top.
Servings: 8 servings
Calories: 228kcal
Ingredients
- For Leaven
- 25 g Bread flour
- 5 g Rye flour
- 25 g active sourdough starter
- 30 g water
- For the dough
- 420 g bread flour
- 30 g rye flour
- Entire leaven
- 125 g blueberries
- 337 g water
- 9 g salt
- 1 lemon zest
Instructions
- Prepare Leaven
- Mix all the ingredients for leaven and set aside for about 6 hours.
- Autolysis
- In another bowl bread flour, rye flour and water and mix well and 6 hours.
- Bread dough
- When leaven is ready mix with autolyzed flour mix to form as shaggy dough. Set aside for 30 minutes before adding salt.
- After adding salt, and set aside for another 30 minutes then fold in blueberries to the dough and fold the dough at 2 one-hour interval and then laminate the dough for another 1 hour and coil fold the dough 1-hour interval for next two hours and then shape the dough.
- Once you shaped the dough transfer to banneton and set aside refrigerator for cold ferment for 12 hours.
- Next morning pre-heat oven to 475 F score the dough and transfer the dough into cold Dutch oven.
- Bake it in a pre-heated oven for 475 F for 20 min. Then reduce the temp to 450F for another 20 minutes Then remove the lid and bake for another 10-15 minutes
- Enjoy
Video
Nutrition
Calories: 228kcal | Carbohydrates: 47g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 440mg | Potassium: 79mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
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