As my post on sourdough bread seems to be quite popular here is a quick variation for a rye based loaf.
The loaf will be denser and heavier as rye flour contains less gluten, but it is very tasty and well worth trying!
The method of baking is a bit different to normal sourdough. Here is the recipe…
To make 2-3 loaves
1.1kg dark rye flour 1 ladleful of active sourdough starter
25g salt 1tbsp sunflower oil (optional)
Mix the flour, salt, water and starter in a large bowl adding the sunflower oil if using.
Turn the dough out and knead for 5 mins; you may need extra flour as it is quite a sticky dough. Also, the dough will not tend to relax or stretch whilst kneading, like normal dough. This is due to the low gluten content and you shouldn’t be worried.
After kneading, divide the dough into 2 or 3 and shape your loaves. As rye flour tends to flatten out if unsupported, I would suggest using loaf tins or proving baskets. Leave to double in size, again this may take 1-4 hours.
When the dough has doubled in size, bake as per normal sourdough. I wouldn’t bother slashing the tops as the cuts will barely open up.
Leave to cool and enjoy…