Monday, March 29, 2010

Share the bread

I came across this recipe for rye sourdough bread on one of the blogs I read, and it looked simple enough to not wreck it. Indeed, it was very easy to make and the taste and texture and crust are phenomenal. I made some changes to the original recipe since I did not have the necessary ingredients at hand, but it still worked out great.

Rye sourdough bread:
250g regular sourdough (I use King Arthur Flour's sourdough) (original recipe calls for rye sourdough)
250 gr Pillsbury bread flour (original recipes: fresh ground rye flour)
9 gr salt
2 TB sesame seeds
2 TB linseeds
165 ml warm water

Place all ingredients in your kitchen stand mixer using the dough hook. Knead dough for 2 min until all ingredients are well-combined. Let dough rest in a covered bowl in a warm place for 90 min.

Slightly oil your hands, and form a round/oval shaped bread (not much more kneading required!). Place the bread loaf in a round or oval 'brotform' basket that is dusted with a mix of  rye floor and corn flour and sprinkled with linseeds. (Alternatively, you can also just place the bread on a piece of baking paper/parchment paper on a plate.) 

Let the bread rise at a warm place for 2-4h until the bread has significantly increased in size.

Once ready, preheat the oven to 480F.

Place the bread into the oven (on a cookie sheet, or baking tiles). Bake at 480F for 20 min, and then reduce to 420F, and finish baking for another 25min. (I turned off the heat 10 min before the end of baking).

It made a great addition of a small wine and tapas gettogether later that day. 


  1. Lovely bread, I like the golden color and thick crust, is there any yeast?

  2. No, no yeast -- just sourdough (lots of it)! The texture is quite dense and slightly moist, but the crust is crunchy.