It took me awhile, but I’m becoming a fan of rye, particularly rye breads made with sourdough. As the name suggests, this 66 Percent Sourdough Rye Bread is made with 66 percent rye flour.
There are many advantages to using sourdough in rye breads. Besides providing good leavening ability, sourdough provides the benefits of good eating quality, increased nutrition, and good keeping quality. What’s not to like about that!
I didn’t have an appreciation for the complexity of rye until recently. Rye flour is totally different from wheat in virtually all aspects… from the way it’s grown, to mixing, fermenting, proofing, steaming, baking, and eating breads made with rye. It’s a very unique grain with unique requirements. I’m looking forward to experimenting more with this grain.
- 8.3 oz (1 1/8 cups) whole-rye flour (sifted once, see * below)
- 10.9 oz (2 1/2 cups) high-gluten flour
- 13.8 oz (1 3/4 cups) water
- .6 oz (1 T) salt
- .1 oz (1 tsp) instant dry yeast
- 1 lb, 7 oz sourdough (all of the above minus 2 T)