Sourdough rye bread
When our German cousin Ramona was here for a couple weeks visiting, the one thing she missed the most was her German bread. I adapted my sourdough bread to include rye and seeds, and it met with her approval!
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Ingredients
200 g sourdough starter
150 g Rye flour
29 g black sesame seeds
29 g flax seeds (both seeds soaked over night in 58 g boiling water)
29 g raw sunflower seeds, toasted
Added Ap flour to make 600 g
350 g filtered water
10 g salt
2 Tablespoons honey
Instructions
Kitchenaid 20 minutes; after a few minutes I could see it was too wet so I added 50 g more of water. Much better consistency
Rest 1 hour
3 - 30 min intervals, stretch and fold
Shape for loaf pan. It rose to slightly over the top
Bake with steam in oven
450 for 20 min
400 for 20 min
350 for 15? Until internal temp was 209. Remove from oven. Cool for 20 min and remove from man. Cool completely and then wrap in a tea towel.
200 g sourdough starter
150 g Rye flour
29 g black sesame seeds
29 g flax seeds (both seeds soaked over night in 58 g boiling water)
29 g raw sunflower seeds, toasted
Added Ap flour to make 600 g
350 g filtered water
10 g salt
2 Tablespoons honey
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