I generally don’t make all rye sourdough breads. I like rye, but my tendency is to mix it with some wheat flour. But for once, I went with all rye. It didn’t rise much, but I should expect that, using different flour types. It’s dense and flavorful and very hearty, very filling. The recipe does call for caraway seeds, but I omitted them, because I really don’t like caraway, and seeing I am the only consumer of this bread, I do have to like it!
Ingredients
3/4 cup (180 grams) active sourdough starter
3/4 cup warm water, between 100-110F
2 tablespoons olive oil
2 tablespoons mall extract
2 tablespoons dark honey or molasses
3 cups dark rye flour
3 teaspoons table salt
1 teaspoon caraway seeds
Directions
Mix the ingredients until they come together. The dough will be very, very sticky, so be sure to grease the rising bowl well. Let rise for a minimum of 3 hours, or until the dough has doubled in size. At this point, you can put the dough in the refrigerator for a long, cold rise, or continue on below. If you choose to let the dough rise overnight, let it come to room temperature before proceeding.
Once the dough is at room temperature, place on a floured work surface and try as best you can to make a boule shape. It will still be pretty sticky and hard to form, so do the best that you can. Line a proofing basket or bowl with a clean linen and generously covered with flour. Place dough seam-side-up in the basket, cover and proof until puffy and an indentation does not spring back, another 60-90 minutes.
Pre-heat your oven to 425F, with your lidded 4-5 quart round cast iron pot inside, for at least 30 minutes. Just before you are ready to bake, invert your bread from the proofing basket onto a piece of parchment paper, score and carefully place in the Dutch Oven. Careful, it is extremely hot! Bake for 35 minutes with the lid on, and then 15 minutes with the lid off. Let cool on a wire rack before cutting.
