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My recipe

“Old dough” rye bread

Introduction

It took me a while to come up with the name for the bread, as it is not a typical sourdough, not a 100% rye bread. The recipe yields for 2 big loaves. I used Granary flour.

Old dough rye bread

Sourdough

  • 1-2 slices of rye bread or 2 tbsp (about 30 g) yeasted dough, which was left after last time baking
  • 400 ml tepid water
  • 400 ml fine rye flour

Main dough

  • 1 tbsp dark molasses (honey)
  • 1 tbsp salt
  • 200 ml rye flour
  • 300 ml strong brown flour
  • 10-12 g fresh yeast
  • 50 ml mineral water

First day

  • Crumble the bread or place the old dough in a bowl
  • Add in the water, flour and mix well (you can use the mixer)
  • Cover the bowl and leave for 12-24 hours at a room temperature (24C)

Second day

  • Dissolve the yeasts in the water with a small amount of molasses, leave for 10-15 min
  • Into the bowl with the first day sourdough add the yeast, molasses, and flour. Make a dough adding the salt at the end
  • Shape the dough into a ball, sprinkle generously with the flour, cover with the cling film and leave to rise for 1 hour
  • Knock back the risen dough, divide into 2 pieces and shape each into a bread loaf. Dust generously with the flour, transfer onto a baking paper, cover and leave for 40 min
  • Preheat the oven together with the baking tray to 230C
  • Pierce bread with the fork several times
  • Bake 5 min at 230C, then reduce the temperature to 210C-200C and bake for 30-35 min
  • Switch off the oven, keep the bread in the oven for 10 more min leaving the oven door ajar
  • Remove the bread from the oven and cool down on a wire rack
Thoughts and Ideas

For a better result leave the sourdough for 24 hours. It should start the fermentation process – be bubbly and have a pleasant sour smell. In this case you can use less yeast for the second day dough. You can prepare the sourdough in the bread maker using kneading only program, then switch off the bread maker and leave the dough there for 24 hours. The amount of water depends on the flour; you might need to adjust it. In any case the dough should be firm and elastic, slightly sticking to the fingers. The dough should be firmer than the regular wheat dough. The rising time might also differ; it depends on the room temperature. Don’t hurry to bake it; it is better to give more time for the dough to rise. This is a base recipe. You can add cumin, coriander seeds, sun flour or pumpkin seeds, raising, nuts, bacon, etc. Also, you can use only rye flour. Don’t forget to cut a 30 g of the dough for the next bread!