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Sourdough rye bread, with recipe video

2024. 01. 25.

Today's recipe is primarily recommended for advanced cooks, since raising sourdough is a longer process in itself, but the homemade bread made with it really gives a wonderful taste and a sense of success.
Our recipe is from the Ankarsrum recipe book, and we help you prepare it with a recipe video!

Ingredients:

• 280 grams of flour

• 120 grams of rye flour

• 300 ml of water

• 80 grams of room temperature sourdough

• 2 tablespoons of honey

• 2/3 tablespoon of sea salt

• 50 g of olive oil

Sourdough rye bread step by step:

1. Assemble your Ankarsrum food processor with the 7-liter stainless steel mixing bowl, the spiral kneading hook and the kneading roller, as well as the scraper for the mixing bowl, which prevents the dough from sticking to the walls of the bowl. Pour water into the bowl, then add a little yeast and mix on low speed. Add the flour, rye flour, salt and honey and mix on low speed until the dough comes together. Put the lid on the bowl and let the dough rise for about 60 minutes.

2. Fold the dough up inside the bowl, from one corner to the middle. Repeat this movement for all 4 "corners". Put the lid back on the bowl. The folding must be repeated at 30-minute intervals for a total of three times.

3. Using a lightly floured dough scraper, place the dough on the baking paper, then sprinkle a little flour on top. "Pull out" one corner of the dough a little and fold it towards the center. Repeat this movement for all 4 "corners". Dust the top of the dough with a little flour and let it rest under a tea towel for about 30 minutes.

4. Now shape it into a loaf, then flatten the dough slightly with floured hands. Fold its four corners towards the center and press, then fold one edge towards the other.
Place the dough in a floured, long yeast basket. The lower part must be placed in the basket with the fold facing up, and pinch the fold a little with your fingers.
Cover with a kitchen towel and let rise overnight in the fridge.

5. Set the oven to 270 °C and place the baking steel in the middle of the oven. Flour the baking tray and place the bread on it, then brush off the excess flour and score one side of the bread. Slide the bread onto the baking sheet and bake at 270°C for about 15 minutes, then reduce the heat to 225°C. Bake until the internal temperature of the bread is approx. 96-98°C, that's about 30 minutes. Now take the bread out and let it cool on a wire rack. 

Anka tip:

The bread needs to rest for about 60 minutes before slicing.