I’ve started baking bread at home about 3 years ago. There is nothing better than the smell of homemade bread! Well, at least I think there is not.
Baking bread at home, experimenting with recipes, different flours, ways and times of fermentation…it’s fun, but it can be frustrating as well. I’ve loads of amazing loafs of bread since then, but also experienced loads of failures. I think it’s the nature of baking bread. All the efforts, hands, bowls, everything covered in an awfully sticky dough and the feelings of desperation when your dough doesn’t want to come to life…it’s all worth it for the one warm loaf of bread!
RECIPE: Rye & Wheat Sourdough Bread
- 150g rye sourdough starter (How to make your own starter here)
- 125g luke warm water
- 150g strong wheat bread flour
- 100g rye bread flour
- 5g salt
- caraway seeds (optional)
- Mix both types of flour and salt together, add starter and water. Mix until the dough is smooth and all flour incorporated. Cover with a clean kitchen cloth.
- Leave to rest for an hour. It should double in size. Stir and leave covered for another hour.
- Put the dough on a floured surface and knead for at least 10 minutes, until the dough doesn’t stick.
- Prepare a clean bowl or bread basket, sprinkle with flour and transfer the dough. Cover and leave to rest for an hour.
- Pre-heat the oven on max. heat, leaving the baking tray inside.
- Transfer the dough on a baking sheet, sprinkle with caraway seeds and leave to rest for a few minutes.
- Place on the hot baking tray, splash some cold water into the oven (or place a spare baking tray with a few ice cubes in the oven) for the perfect crust.
- Bake 10 minutes on the max. heat, then reduce the heat to 160 degrees Celsius and bake for another 25-30 mins. Test that the bread is done – knock on the bottom side of the bread, if it sounds hollow, you can transfer the bread on a cooling rack. If not, return into the oven for another 10 mins.