SOurDough Rye Bread | RUISLEIPÄ

RUISLEIPÄ | SOURDOUGH RYE BREAD

INGREDIENTS

Starter:

2 c rye flour (1 c for first day and then about 1 c more for feeding it)

Warm (not hot) Water


Dough ingredients:

1.5 c rye flakes

2.5 c water (for cooking rye flakes)

2 c starter

4t dry yeast

1.5 t salt

2 c + 2 Tbsp rye flour


Coating mixture:

.75 c rye flour

.5 c rye flakes


DIRECTIONS

Starter instructions (5-6 days):

1. Mix 1 c rye flour with enough warm water to form a slightly looser than smoothie mixture in a large (at least quart-sized) glass jar

2. Let rest on counter in room temperature for 2 days (with lid on, but open)

3. Once slightly bubbly, add 3 heaping tablespoons of rye flour and warm water, mix, cover jar but don't seal

4. The next day, add 3 heaping tablespoons of flour and enough warm water, mix, cover jar but don't seal

5. The 4th day add 3 heaping tablespoons of flour and enough warm water, mix, cover jar but don't seal

6. The 5th day add 3 heaping tablespoons of flour and enough warm water, mix, cover jar but don't seal

Mixture should be smelling sour and sweet with a lot of visible air bubbles throughout -- decide if you'd like to bake today or tomorrow


Dough Instructions:

1. Boil water, add rye flakes and cover pan to let the flakes absorb the water

2. Cool rye flakes thoroughly to at least room temperature

3. Add cooled rye flakes to mixing bowl

4. Add starter and mix

5. Add flour, yeast and salt

6. Mix well

7. Rest in bowl in a warm place until slightly risen

8. Mix coating mixture in a shallow pan (dry rye flour and dry rye flakes)

9. Preheat oven to 425°F

10. Scoop large tablespoons of dough onto dry mixture one roll at a time

11. Flip and shape dough with hands into 2-2.5 inch in diameter patties

12. Place on parchment paper- or silicone mat-lined pan

13. Once oven is preheated, put pans into oven

14. Bake at 425°F for 10 minutes

15. Open oven to let steam out briefly

16. Close oven door, lower oven temp to 400°F and continue to bake

17. Check rolls after 10 minutes and rotate pans

18. Bake about 8 minutes more or until internal temp of rolls reaches 190°F

19. Add remaining coating mixture to starter and mix to keep starter going for next time (to make it dormant, add coating to top of remaining starter (don't mix it in) and place in freezer or fridge)

20. When cooled, slice rolls in half and top how you'd like

Store remaining bread when completely cooled to prevent excess moisture. If not eaten within the week, move them to the fridge or freezer for a longer shelf life. Rye is naturally more mold resistant than wheat, but if too moist, it will eventually start to mold, so it is important to use them soon and to store properly.

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