Baking Bread Recipe | Artisan Sourdough Rye Bread

Artisan Sourdough Rye Bread


Ingredients:
Water: 400 grams, 1 3/4 cups
Sourdough Starter: 70 grams, 1/3 cup (omit if making the instant yeast version)
Instant Yeast: 1 tsp. (omit if making sourdough leavened version)
Rye Flour: 245 grams, 1 3/4 cups
Bread Flour: 245 grams, 1 3/4 cups
Molasses: 44 grams, 2 Tbs.
Fennel Seed: 8 grams, 1 Tbs.
Anise Seed: 2 grams, 1 tsp.
Caraway Seed: 3 grams, 1 tsp.
Salt: 12 grams, 1 3/4 tsp.


Instructions:
  • In a mixing bowl, mix the starter into the water. Add the molasses, all the seeds and orange zest.
  • In a separate bowl, combine the flours and salt.
  • Gradually stir the dry ingredients into the wet using a dough whisk or spoon until the flour is well incorporated. Cover with plastic and let rest for 15 minutes. After about 15 minutes, mix again for a minute or two. Again let rest for 15 minutes and mix one more time as before. Now cover the bowl with plastic and let sit at room temperature for roughly 12-14 hours.
  • etc
  • etc

  • For Full Instruction: breadtopia.com

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