Rye Sourdough Bread

For the Dough:

400g rye flour

100g all purpose flour

150g starter

400g water (room temperature)

12g salt

 20g malt extract

20g molasses

Mix the Dough

Combine Ingredients: In a large mixing bowl, combine 400g rye flour, 100g bread flour, and 400g water. Mix until no dry flour remains.

Add the Starter: Once your starter is bubbly, add it to the dough mixture. Use your hands to incorporate it thoroughly.

 Add Salt: Sprinkle 12g of salt over the dough and mix again until it’s fully incorporated. Add malt extract and molasses.

 Rest the Dough: Cover the bowl with a damp cloth and let it rest for 60-90 minutes. This helps develop gluten.

Butter your tin and use very wet hands to form a shape that fits the tin and punch out air and press it into the tin. With a scraper smooth the top and add some seeds . Let it rest for about 3-5 hours and bake 50 min 420F.