100 % rye sour dough bread

by Jane Mason Sour Dough Recipes

To make 100% rye sour dough you must have a lively sour dough starter!  To do this, take 4 tablespoons (50 grams) of your sour dough starter out of the fridge and do the following:

1.  scrape the sour dough out of its container and pop it in a bowl
2.  add 1 and 1/4 cups (150 grams) dark rye flour
3.  add 1 and 1/3 cups (300 grams) warm water
4.  stir and cover with cling film (or make this in a tupperware) and leave in a warm place for 12 hours

This should then transform itself into a gloopy, porridgy, kind of bubbly mass of wonderfulness.  Ready to go! First of all, take 4 tablespoons (50 grams) of it out and pop it in a cont ainer in the fridge ready for when you next want to make bread.

To make the bread mix well:

3/4 cup (160 g) of your newly refreshed sour dough
2 cups (240 grams) of rye flour
2 tsp (16 grams) salt
5 fl oz (140 mls/140 grams) warm water

Optional extra:  a handful or two of seeds (pumpkin, sesame, sunflower, etc.)

Mix this well with a spoon or by hand.  It should be very sticky. 

If you are making it in a tin, grease the tin well.  Pick up the dough with wet hands, shape it into a rectangle, roll it in rolled oats or flour or more seeds and then gently pop it in to the tin.  It should fill the tin about 1/2 full.

If you are making it in a basket, pick up the dough with wet hands, roll it generously in flour (this creates a seal to keep it together and rather moist) and gently place it into a wel l floured basket.

Cover the dough and let it rise until doubled in bulk – around 4 hours (but it could be more and it could be less depending on the heat of the day and the livliness of the sour do ugh.  If using a basket, invert the dough gently onto a baking tray with greasproof paper when it has risen.

Bake in an oven that you have pre heated to 230 degrees C (425 F).  Leave it for 10 minutes and then reduce the heat to 200 degrees C (400 degrees F).

Remove, cool,  eat.  Yum.  Double Yum.  This will stay fresh for about 5 days.  Remarkable.