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Light Rye Sourdough Recipe

Ingredients

How to make it

  • In a large bowl, pour the starter, salt, malt and warm water and stir. Pour in the flours, and using your hands, mix until combined, then cover and leave to settle for 10 mins.
  • Oil a work surface, turn the dough onto the bench and knead 12 times, leave to sit for 30 minutes with a tea towel to cover.
  • Turn out and knead 12 times, then cover and leave for 60 minutes.
  • Turn out and knead 12 times, then cover and leave for another 60 minutes.
  • Lightly flour the bench space, knead 12 times, then leave to settle for a few minutes. Pat the dough down in a rectangle, then pull the furthest corners inwards. Then the top corner to the center. Rotate 180 degrees, and repeat with the other side, until you have folded into a ball shape. Lay on a dusted tea towel and leave to rise for 4 hours.
  • Pre-heat oven to 220 C or 450 F, roll the dough in sesame seeds, spray with water before baking 20 minutes, until golden.
  • Enjoy.

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The Cook

splosh Mullumbimby, AU

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