Dakota Sourdough Rye
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4.9
27 reviews
Excellent
Dakota Sourdough Rye
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This is an excellent loaf both for toast in the morning and for sandwiches.
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Ingredients
OVERNIGHT SPONGE
- 50 grams whole wheat flour
- 50 grams bread flour
- 50 grams rye chops (see note above)
- 130 grams rye flour, light or medium if possible
- 30 grams rye starter
- 200 grams warm water
REST OF DOUGH
- 300 grams bread flour, high protein if possible
- 50 grams rye flour
- 12 grams salt
- 2 grams active dry yeast
- 40 grams brown sugar
- 10 grams vinegar, white, cider or white wne
- 5 grams caraway seed
- 200 grams water
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Instructions
- In the evening of the first day, mix all the sponge ingredients in a bowl, cover and set in a warm place (kitchen counter, turned-off oven, etc) for at least 8 hours, and up to 16 hours. I typically go for 12 hours.
- The next day, mix the sponge with the remaining dough ingredients in the bowl of a stand mixer. Mix on low speed with the dough hook for 6 minutes. Turn off the mixer and let the dough rest for 10 minutes. Scrape down the sides of the bowl, then turn the mixer back on on low speed and work the dough for 15 to 20 minutes.
- Scrape the dough off the hook, scrape down the sides of the bowl, cover the bowl and let the dough ferment until it doubles, anywhere from 1 hour to 2 hours, depending on the temperature of your kitchen.
- Flour your work space. Scrape the dough ball carefully onto the floured surface. With floured hands, form the dough into an oval that will fit into your banneton. Scoop it up (it'll be fairly soft) and put it seam side up in the banneton. Cover it with a linen cloth and let this double in size. Typically this is about 1 hour, maybe a bit more in a cool kitchen.
- Set a timer for 30 minutes, though. After 30 minutes, preheat your oven to 450°F. Put the rack in the middle, and have a rack underneath it. When the bread is getting close, boil some water on the stovetop and pour it into an oven proof tray to provide steam. You don't need to the steam tray if you're using a Dutch oven, but you want to line the Dutch oven with parchment paper and let it preheat with the oven.
- When the dough is ready, line a baking sheet lined with parchment paper if you're not using a Dutch oven. Working quickly, turn the dough onto the parchment paper and quickly slash it three or four times with a very sharp knife. If you're using a Dutch oven, cover the pot. Pop the dough into the oven and bake for 20 minutes.
- After 20 minutes, uncover the Dutch oven, or remove the steam tray and drop the heat to 425°F. Bake for another 20 to 25 minutes, until the bottom thumps hollowly when tapped. Cool on a rack completely before slicing.
Nutrition Information
Show Details
Calories
209kcal
(10%)
Carbohydrates
44g
(15%)
Protein
7g
(14%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
0.1g
Sodium
391mg
(16%)
Potassium
130mg
(4%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
3IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 391mg | 16% |
| Potassium | 130mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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