Sourdough  Rye Bread

Sourdough Rye Bread has a complex flavor thanks to sourdough starter, rye flour and a dash of malt syrup. Start the night before to have fresh bread for lunch.

– active sourdough starter  – warm water – rye flour  – bread flour  – malt syrup – salt – caraway seeds – egg white

Ingredients

Mix the starter with the water, rye flour and 1 cup of the bread flour. Set aside for 30-60 minutes.

The dough will be soft and a little sticky right after mixing. The texture will develop while the dough is fermenting.

Set the dough aside in a warm place to ferment for about 3 hours. The dough will rise and become more elastic and “lively”.

After the initial fermentation you can  proceed with shaping and baking or  hold the dough in the refrigerator for up to 2 days.

Shape the dough into a loaf and set it aside to rise until doubled in size.

Score the loaf, brush with egg white and sprinkle with caraway seeds. Bake until the interior is 200F.

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