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.