Dark Rye Sourdough

Since I'm about to leave you for a few days (Baby time! I might make small updates from the iPhone), I thought I'd give you a project to last for a couple of days. Here's one thing to make with your handy sourdough, which surely you have started by now. No? Then you need to check out this post, first. You must have some active starter to make this bread.

It looks fiddly. It isn't. It does however take time. A lot of it. But other than that, and a warm place for the bread to rise, it's really nothing.

Dark Rye Sourdough
based on a recipe from Bröd & Marmelad från Rosendahls Trädgård
makes 2 loaves

(printable recipe)

Day 1 (night):
300 ml tepid water
100 ml active sourdough starter
180 g rye flour

Whisk everything together, cover with plastic wrap and leave in a warm-ish place overnight.

Day 2 (morning):
300 ml tepid water
180 g rye flour

Add to the dough from yesterday, cover in plastic and leave for at least 3-4 hours.

Day 2 (afternoon):
300 ml tepid water
20 g salt
150 g all-purpose flour (wheat)
400 g rye flour
100 g sunflower seeds (optional)

Mix everything together, and don't worry - it's supposed to be sticky. Leave to rise for at least an hour, or two.

Pour into greased bread tins, cover with plastic and let them rise for 1-2 hours - they should reach to the edge of the tin.

Heat the oven to 250°C. Put in the bread, and lower the heat to 200°C. Spray some water into the oven to build steam, or have some water in a pan below the bread. Ive cubes work well too. Bake for 60 minutes, but remove the loaves from their tins for the last fifteen minutes, to make the crust nicer.

Cover the breads with a towel and leave to cool on a rack, overnight.

Recipe in Swedish:
Mörkt rågsurdegsbröd