This is a quick post of a quite long recipe. This time we made a sourdough bread with rye flour. Rye makes dense, heavy bread, as it has very few gluten-forming proteins. It is very tasty and well worth making. The way to proceed is quite the same for the white bread so I am not rewriting the same recipe, I am only giving the new ingredients. The only difference is that it is quicker! In fact, “rye bread does not seem to benefit from the usual longer process of rising and deflating” (The River Cottage Bread Handbook) so you can shape the loaves and let them rise a single time. Then, once at home, you can bake them right away.
One thing, I received few comments complaining that the recipe for bread is toooooo long and difficult. Well, yes, is long but no, it is not difficult. First, you have to do your starter which, believe me, it is really easy, I made my first starter two days ago and if I could do it, you can do it! The starter requires 3 or 4 days to be active before it can be used in a recipe. Second, I know that all the steps of rising and deflating are quite long (about 4 hours) and during the week, if you work, you do not have the time. On the other hand, you can always prepare the sponge before you go to bed and in the morning add the rest of the flour and kneed for 5-10 minutes and let it rise during the day as you are at work, then when you come back from work take your dough, kneed it once more and leave it to rise for 2 or 3 hours and then bake it for 40 minutes. Before bed time it should be ready, we did this quite often. Otherwise make it in the weekend. Come on it is not difficult, give it a try!
for the sponge:
200 g white flour
350 g rye flour
600 ml of water
half of your starter ( about 100 g)
for the dough:
160 g of white bread flour
240 g of rye flour
1 teaspoon of salt
Note: with this amount of flour the dough should be wet and sticky and the bread lighter. If you prefer you can add other 100 g of flour to the dough in order to have a heavier and denser bread.