For the Starter
25g rye flour
- 50g water at 40°C
Mix together and leave covered with a tea-towel in a warm place overnight, then repeat 3 times to a total of 4 times when it will be ready to use. The mixture should be bubbly. If you are not using the starter regularly, keep it in the fridge (feed it every week or so with the above ratio of flour to water). You could freeze half as a back-up.
Stage 1 – Production Sourdough
180g rye flour
360g water at 40°C
Mix everything together and leave in a warm place for 12-24hrs
Method 1 – Basic Sourdough Recipe
440g production sourdough
- 330g rye flour
- 5g sea salt
- 200g water at 40°C
Any left-over production sourdough can be added to the starter.
Mix everything together, it will be very loose and wet. Scoop into 1 large (2 lb loaf tin) or 2 small (1lb loaf tins), well-oiled or lined bread tins and leave for 2-8 hours, covered loosely with polythene so that the dough doesn’t touch the cover. It needs to rise quite substantially and feel fragile to a delicate touch. If the dough just half filled the tin before proving it should be just above the rim when ready. Bake at 220°C for 10 mins, then reduce the temperature to 200°C. A large loaf will take about 50-60mins and a small one 35-45mins. Rye bread holds water so, if in doubt, leave a longer.
Leave to cool completely before covering and it’s best left a day to rest before eating.
Method 2 – Borodinsky Rye Bread
270g production sourdough
- 230g rye flour
- 5g sea salt
- 5g coriander seeds, coarsely ground
- 20g molasses
- 15g barley malt
- 90g water at 35°C
- Extra coriander seeds for sprinkling
Grease or line 2 x 1lb loaf tins and sprinkle with whole coriander seeds.
Mix all the ingredients together into a loose and sloppy dough. Carefully scoop it into the prepared tins. Do not fiddle with the dough, it will find its own level. This dough will take 2-6 hours to prove, making its way to the top of the tin from half full. Just before baking, moisten the top with a little warm water and sprinkle with some cracked coriander seeds. Put in the oven immediately at 220°C for 10mins and then 200°C for about 30mins. This bread colours well because of the molasses. You can cover with foil for the final 10 mins to prevent over-browning.
The loaf may begin to come away from the sides when it is done. If it doesn’t want to leave the tin, leave for 10mins and try again. If it still won’t come out, use a scraper to loosen down the sides.
Leave to cool completely before covering and leave for a day to rest before eating.
Caraway seeds can be used in place of coriander seeds.