This morning we had no bread for breakfast, discounting toast soldiers to go with a soft boiled organic egg. Have you tried toast soldiers with your soft-boiled egg? I had forgotten how good they can be, however, store bought toast bread can’t hold a crust to home-made rye flour sourdough. I made a loaf today, it turned out very nicely, so I thought I’d bring some bread to the Sunday edition of Angie’s fiesta Friday, the virtual feel good party over at the Novice Gardener’s – I bring warm crusty bread to the party! If you leave out the whey powder it will be a vegan loaf. Hearty, tasty, great with cheese and chutney and lower on sugar than recipes I have seen from the US (where some of my recipe books use up to 1/4 cup of sugar for 3 cups of flour, which seems bizarre).
The loaf below has a satisfying texture, and it bakes up with a good crust, it goes well with cheese and tomatoes, a ploughman’s lunch, or a soup of some kind
Rye flour sourdough loaf
Dry: 200g semolina flour, 200g white flour or wholemeal if you have it handy which I didn’t, 600g rye flour
Leavening; 2 packets instant dried yeast, 1 pack sourdough starter *, I used Bio Vegan Seitenbacher Sourdough Starter, but as this is a global type of blog you are going to have to use what you can find in your local grocery store
Wet: 750 ml warm water
Agave nectar: 1 teaspoon, you could add sugar of course too, but I like the idea that the yeast will have easily accessible fluid sugars to work with in the nectar which is why I used that instead
Whey powder: optional but if you have some handy add in 1 heaped tablespoon, helps the bread rise nicely by feeding the yeast, that is my theory at least.
- Mix all dry ingredients, add in dry yeast, mix the sourdough starter with the warm (not hot!) water and bring together to form a soft dough. You may need more water to bring it together. Use your kitchen aid if you need kneading help.
- Leave to double in size, knead again, leave to double in size again, knead again and separate into two loaves.
- Slash the tops of the loaves and paint with water, then sprinkle with nut and seed mixture if you have one handy, I have a mix with pumpkin, sunflower, linseed, sesame seeds etc. that happened to be ready to sprinkle on top
- Switch on oven to 200°C and place a pan of water in the oven if you don’t have a steam injection oven, this helps the breads rise better in the meantime leave the breads to rise for 15 minutes
- Bake at 200°C for 10 minutes, then lower the temperature to 180°C for 35 – 40 minutes, bread is finished when it sounds hollow when you tap the bottom
Remove from oven and cut a slice, slather with butter and honey and serve to appreciative audience. Else hold off, and wait till cool, chop some tomatoes, some Basil and rub into the top of the slices of bread, sprinkle with salt and dribble some high quality olive oil over the top.
Heaven on a plate! Enjoy and let me know if you do!
* if in the US you could try this German brand Seitenbacher – 10 packs for 24.78 $