Harvester Rye Bread
A nice and easy sourdough bread to start you off with. It’s a mixture of rye and malted flour (sold in the UK as ‘Malthouse’, ‘Granary’ or ‘Harvester’ flour). You will need to produce a starter culture and a production sourdough before you can start.
Preparation
- Yield:
- Oven temperature:
- Prep Time:
- Cooking Time:
- Equipment:
- 1 small loaf
- 230 °C for 10 min, then reduce by 20°C
- 3-4 hours
- 30 - 35 min
- Mixing bowls, mixer fitted with dough hook (or use your hands), scales, bowl lined with clean towel
Ingredients
- 175g Sourdough
- 75g Rye Flour
- 160g Malted Flour
- 3g Salt
- 100g Water
Method
- Mix all the ingredients to a smooth dough. In a mixer this will take about 5-6 minutes, longer if mixing by hand. The dough will be quite sticky. If you mix by hand you could use a little oil on the work surface and your hands to make mixing easier.
- Shape the dough into a ball and put smooth side down into the bowl lined with the tea towel. The towel needs to be well
floured, so the dough doesn’t stick to it. - Cover the surface of the dough with a little flour and then cover the bowl and leave in a warm place for about 2-3 hours.
- The dough is ready to go in the oven when it is well risen but still has a little resistance when you touch it.
- Turn the loaf upside down onto a baking tray lined with baking paper and bake for about 35 minutes. Tap on the bottom to see if it sounds hollow. If it does, it is ready to come out of the oven.
- Cool on a wire rack and don’t cut open until completely cool.