Rye sour dough + wheat or spelt flour bread

by Jane Mason Sour Dough Recipes

To make a rye + wheat or spelt loaf you can use a rye sour dough that has been refreshed within 4-5 days.  To do this, take 4 tablespoons (50 grams) of your sour dough starter out of th e 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 con tainer in the fridge ready for when you next want to make bread.  As above, you can pop this in the fridge and make this bread out of it as long as you use it within 4-5 days.

To make the bread knead well for 10 minutes (or 5 minutes in a mixer with the dough hook):

3 tablespoons (40 grams) of the sour dough starter (you have lots so you may as well make as many loaves as you have tins to rise them in)
3/4 cup (175 g) of warm water
1 and 3/4 cups of white or brown wheat or spelt flour (or a combination)
1 tsp (8 grams) of salt

Options:  a could of hands full of seeds (poppy, sesame, sunflower, pumpkin, etc) or dried fruit etc….

If you are baking in a pan, grease the pan well and then, with wet hands, take the dough out of the bowl (it should be sticky and elastic) and shape it into an oblong, roll it in some s eeds or some oats, or some flour and pop it in the pan.  Don’t squash it or shake it – it will find it’s own level because it is so liquid.  It should fill the tin half w ay.

If you are baking in a basket, flour the basket well and, with wet hands, form the dough into a ball and roll it in flour to help it maintain it’s shape.

Cover the dough with clingfilm and let it rise for 12 hours or so – it will double in shape.

Bake in an oven you have preheated to 230 degrees C (425 F) for 10 mintes and then reduce to 200 C (400 F) and continue to bake for 30 mins.

Cool,  Eat.  Yum.  This will stay fresh for at least 3 days.