I hadn’t had any bread for many years until I tried a special sour dough bread during our Christmas holidays in WA this year. I was very surprised: 1. I had no reaction to gluten; 2. I had to have it every day for three weeks, had no strength to resist; 3. No weight gain on return to Melbourne.
I started reading about sour dough and trying various recipes. Fortunately I never got even close to what I tasted in WA, so I got skilled in working with the sour dough, which allowed me to experiment and create this Rye bread through many, many variations (five months). Those, who tried my bread told me they feel sorry for people who have to buy bread 🙂
I don’t knead the dough on the bench. Hence, I do not use additional flour for kneading, which wouldn’t allow gluten in that flour time to ferment.
The only warning I have to make, I didn’t do the actual sour dough starter myself. Hope you can find the recipe or someone to share it with you (you just need 100g, and you will have it forever). While travelling, I buy sour dough from the Facebook marketplace, it’s so convenient!
Sour Dough Rye Bread
- Mix all sour dough ingredients in the jar, make a mark for the initial level and leave in the room for a few hours.
- When the volume of the sour dough has increased almost twice and the surface is still very active, start making the dough. Mix rye and spelt flours in a dry bowl and combine with warm water, use the spatula and make kneading movements to combine well. Leave covered for 30 minutes.
- Add sour dough to the bowl and gently fold it in. Cover and leave for 30 minutes. Before putting the remaining sour dough in the fridge feed it with 50g of water and 45g of rye flour.
- Still using the spatula, knead the dough well by stretching and folding in, then cover and leave for 30 minutes in the warmest place in the kitchen. Repeat this step twice.
- Mix the salt in to the weighted Molasses and warm it up for 10 seconds in a microwave then add to the dough. Thoroughly knead the dough for the last time and use the colour of Molasses as an indicator for the dough consistency.
- Prepare a bread rising basket: cover it with linen and then rub the rice flour into the linen with your fingers. Transfer the dough into that basket with the smooth side up, then place it a plastic bag and tie it up. Leave it in the fridge overnight.
- Turn the oven to 220C and put an empty cast iron pot with the lid into the oven until the required temperature is reached. Take the pot out, open the lid, quickly turn the dough over onto the baking paper then carefully transfer it into the pot, cover with the lid, and bake at 220C for 30 minutes. Remove the lid, reduce the temperature to 180C and bake for another 30 minutes.
- Let it sit in the pot for at least 10 minute on the stove. Replace the bread over the rack or board covered with a towel and wait for 20 minutes. Can be cut while warm, must be had with a natural butter 🙂
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