Rye and Wholemeal Sourdough
Ingredients
- 100g starter
- 400g water
- 150g rye flour
- 450g wholemeal spelt flour
- 12g finely ground salt
Method
Place starter in a large non-metal mixing bowl. Add flour, water, and then salt. Mix until combines. You don’t need to mix too much at this stage. Leave to rest for about 20 minutes.
Turn out mixture onto a clean, cold, non-floured surface. Pick up the dough and throw it onto the table. Continue doing this for 5 – 10 minutes. The dough should become quite elastic.
Clean out the bowl and grease it with a little oil. Place the dough in the bowl and cover with glad-wrap. Leave at room temperature until doubled in size. This can take anywhere from 5 – 12 hours.
Turn out the dough onto a lightly floured surface (use wholemeal flour as white flour is too sticky). Tease out the dough a little to release carbon dioxide, but try not to flatten it too much as you want to keep as much of the structure as possible. Either shape and place on glad-bake or place in a greased tin.
Allow to rise for 1 to 2 hours.
Bake at 240C for 10 minutes, then reduce temperature to 225C and bake for a further 20-25 minutes.
Cool on a wire wrack and store wrapped in a tea-towel at room temperature.
Source
- Yoke Mardewi-Caddy (http://www.wildsourdough.com.au)
