Ingredientes para Crusty Sourdough Rye Bread
- 100g active sourdough starter
- 500g rye flour
- Warm Water
- Active Dry Yeast
- Whole Wheat Flour
- All Purpose Flour
- 15g salt
- Sugar
- 20g caraway seeds (optional)
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Cómo preparar Crusty Sourdough Rye Bread
- In a large bowl, combine 500g of lukewarm water (105-115°F), 100g of active sourdough starter, and 10g of honey. Whisk until honey is dissolved.
- Add 500g of rye flour and 250g of bread flour to the bowl. Mix with a wooden spoon or spatula until a shaggy dough forms.
- Cover the bowl and let it rest (autolyse) for 30 minutes.
- Add 15g of salt, 20g of caraway seeds (optional), and 10g of freshly cracked black pepper to the dough. Mix using the dough hook of a KitchenAid stand mixer on low speed until the ingredients are just combined. Increase the speed to medium and knead for 8-10 minutes, until the dough is smooth and elastic.
- Lightly oil a large bowl. Place the dough in the bowl, turning to coat. Cover the bowl and let the dough rise in a warm place for 4-6 hours, or until doubled in size.
- Gently turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf.
- Place the shaped dough in a well-floured banneton basket (or a bowl lined with a floured kitchen towel). Cover and let it proof in the refrigerator for 12-18 hours.
- Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
- Carefully remove the hot Dutch oven from the oven. Gently invert the dough from the banneton into the Dutch oven.
- Score the top of the loaf with a sharp knife or lame. Cover and bake for 30 minutes.
- Remove the lid and continue baking for another 45 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
- Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
5g
Fat
0g
Carbs
12g
