I’ve just realized the other day that I’ve baked my second rye sourdough bread so far. I was quite surprised by this fact, since I use rye flour for my sourdough starter all the time and I really like rye flour but I haven’t really used it in the dough. Rye flour has low gluten content, it is easily digestible, it ferments fast, it has beautiful earthy flavor, a slice of rye sourdough bread just goes so well with cheese and pickles ,and rye croutons are an absolute must in a warming winter soup.
And of course, a slice of this rye sourdough bread goes well with yogurt as well. I had some homemade yogurt left from the last week (check here for how to make it) so I decided to make a little twist – I added 100 g of yogurt into the dough. Since I used whole milk to make yogurt, its fat has contributed to a slightly softer bread crust – perfect for sandwiches.
Rye sourdough bread with homemade yoghurt
Yields: one big loaf
This bread was mixed in the evening, left to rise for 3 hours at the room temperature, shaped and then put in the fridge for 10 hours. It was baked in the morning of the following day.
250 g wholegrain rye flour
250 g white wheat flour
220 g water + 20 g
100 g yogurt
100 g active rye sourdough starter (100% hydration)
10 g fine sea salt
1. In the evening, first mix 100 g of yogurt, 220 g of water, 100 g of sourdough starter, 250 g of white wheat flour and 250 g of whole grain rye flour. Mix until all ingredients come together. Leave to rest (autolyse) for 30 minutes. The dough will be quite sticky.
2. After 30 minutes, you will notice the dough has relaxed a little bit. Add 10 g of salt and 20 g of water. If the dough fills stiff, add more water, rye flour is quite thirsty. Knead the dough for couple of minutes. To prevent sticking, wet your hands from time to time and use knuckles.
3. Leave the dough in the bowl for another 2.5 hours at the room temperature (if it’s too cold, you might put the bowl in a slightly warm oven). Cover the bowl with a kitchen cloth to prevent the surface of the dough from drying out. In the meantime prepare the rising basket and flour it well. I lined my rising basket with a kitchen cloth and floured it with whole grain rye flour.
4. After 2.5 hours, the dough should look slightly risen, alive and stretchy. Take the dough out on a lightly floured working surface. Pinch the ends of the dough together in the middle and transfer the dough to a rising basket. Sprinkle some more flour on the top and cover it with the rest of the kitchen cloth. Put the basket in the fridge (and go to sleep). Let the dough ferment until doubled in volume and when the indent you make with your finger springs back slowly and not all the way up.
5. This is how the dough looked in the morning. It has been fermenting for 10 hours. It was ready just when I woke up.
6. Put the dutch oven (or a baking stone) into oven and heat it to the maximum temperature of your oven for at least 30 minutes. In the meantime, keep the bread in the fridge to prevent overfermenting.
7. When dutch oven is preheated, take it out. Put a piece of parchment paper and a chopping board over the rising basket and turn everything upside down. Score the bread and transfer it to a dutch oven.
8. Bake the bread for 20 minutes with the lid on at 240°C/465F°F and 20-25 minutes with lid off at 230°C/445°F and until bread gets nice golden color. Cool on a cooling rack before cutting for at least 2-3 hours, otherwise the crumb can be gummy (it’s what I did…).
I was missing a lot while not baking rye sourdough bread. Well, better late than never. The crumb was nicely aerated, although I could add a little bit more water. That’s for the next time.
Are you a rye fan? 🙂
Enjoy and happy baking, Natasa