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Name: Rye Sourdough Bread
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 500 g Rye Flour; 360 g Water; 10 g Himalayan Salt; 350 g Starter; 16 g Vital Wheat Gluten (Optional)

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INGREDIENTS

500 g Rye Flour
360 g Water
10 g Himalayan Salt
350 g Starter
16 g Vital Wheat Gluten (Optional)

INSTRUCTIONS

Combine all ingredients in glass mixing bowl, turn out onto kneading board. Dough will be a sticky mess, unlike high gluten wheat flour dough. Do not add extra flour, knead until dough combines well, about 5 min. Bring together and place in lightly oiled glass bowl.

Allow 2.5 hours to proof covered with tea towel.

Knock back gently on lightly floured board, knead and form into round loaf, place upside down into liberally floured proofing baneton basket, allow 2 - 2.5 hours to proof.

Preheat oven to 450°F, 230°C, flour surface and turn out onto baking pan, let sit for 5min. before placing in oven. Do not score as loaf will be naturally crackly on surface allowing loaf to expand. Bake 40 - 50 min., pour hot water into preheated pan below, at time of baking.

Let ripen 12 hours to develop natural rye flavor before serving.

NOTES

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Nutrition

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Serving Size: 1 (1236g)
Recipe Makes: 1

Calories: 1945
Calories from Fat: 142 (7%)

Amt Per Serving		% DV

	Total Fat 15.7g	21 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 4.1g
Cholesterol 28mg		9 %
Sodium 172.9mg		6 %
Potassium 2225mg		59 %
Total Carbohydrate 403.8g		119 %
	Dietary Fiber 73g	292 %
	Sugars, other 330.8g
Protein 58.5g		84 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1945

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