Rye Wheat Bread

Our poor dear blog has been ignored for too long, but here’s a little recipe to make things right. It’s all about a dried sourdough starter I bought at an organic grocery in Tallin by a German company called Lecker’s. I thought it sounded like a lovely product and wanted to give it a try, and it didn’t let me down! I made two loaves’ worth of dough with some added dry yeast as per the instructions on the sachet, and the resulting bread had a lovely, slightly chewy texture and a very pleasant mildly sour taste.

I used a whole sachet of dry yeast because that’s what the instructions suggested, but I do think that even half the amount would have sufficed with a slightly longer proofing time. Sadly I haven’t seen dried sourdough starter sold in Finland, but I think I’ll ask if our organic store’d be willing to add it to their selection. Sure, homemade sourdough starter is great especially as its flavor develops over time, but sometimes it’s rather satisfying to take the easy way out and have a fresh loaf of sourdough in just a few hours!

Here’s what I used:

  • 1 sachet dried sourdough starter (30 grams), Lecker’s
  • 7 and 1/2 dl water, lukewarm (37 Celsius)
  • 6 dl whole rye flour (plus 1 dl for shaping)
  • 6 dl white wheat flour
  • 2-3 teaspoons salt, to taste
  • 1 teaspoon sugar
  • 1 sachet dry yeast (11 grams)

First I mixed the starter with water and let it sit for about 5 minutes to wake it up. Then I briskly whisked in 1 dl of rye and 1 dl of wheat flours, covered the bowl loosely, and let it brew for half an hour. I mixed the rest of the flour, salt, and dry yeast in another bowl and mixed that in the starter liquid. I kneaded the dough for about 5 to 7 minutes, until it wasn’t quite as sticky anymore but still pretty wet. Now I set the oven temperature to 200 degrees Celsius and let the dough rise for one hour, until it had more than doubled.

I poured 1 dl of rye flour on my working surface and scooped the dough out of the bowl. Then I cut the dough in half, shaped each half into a loaf, and placed them on a floured baking sheet. I let the loaves rise for half an hour, then slit them with a sharp knife, and baked for 45 minutes until they sounded hollow when tapped on the underside. I also placed a small ramekin filled with water in the oven during baking. After baking I wrapped the loaves in kitchen towels and placed them in a plastic bag to soften the crust a bit, and after about two hours they were easy to cut into.

Dried sourdough starter and its package.

11 Comments


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