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Kate Downham

Simple Fresh Milled Flour Sourdough Rye Bread

Beautiful rye bread made from fresh milled flours
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Prep Time 5 minutes
Cook Time 1 hour
Fermenting time 12 hours
Servings: 1 loaf
Course: Breakfast, Side Dish, Snack
Cuisine: German
Ingredients Method

Ingredients
  

For the pre-ferment
  • 10 g sourdough starter (2 tsp)
  • 112 g fresh milled wheat flour (3⁄4 cup + 1 Tbsp)
  • 112 g water (scant 1⁄2 cup) 
For the final dough
  • 225 g pre-ferment (scant 1 cup)
  • 156 g fresh milled wheat flour (1 cup + 3 Tbsp)
  • 181 g fresh milled rye flour (1 1⁄3 cups)
  • 275 g water (1 cup + 2 Tbsp)
  • 8 g salt (2 1⁄2 tsp)

Method
 

Mix pre-ferment, ferment overnight 
  1. Combine all the pre-ferment ingredients in a large mixing bowl. Leave to ferment overnight at coolish room temperature, or for around 6 hours in a warm room.
Remove starter, mix final dough 
  1. Remove some of the pre-ferment to use as the next day’s starter. Add the flours, water, and salt to the pre-ferment and mix until no traces of flour remain. 
Rest, stretch, and fold 
  1. Allow to sit for around 20 minutes, then do a series of stretch and folds. 
Ferment
  1. Ferment for around three hours, or until puffed up, doing another two rests, stretch, and folds early in the fermentation period if you wish to make a very strong dough. 
Divide, shape, and proof 
  1. Grease a loaf pan with butter or lard. Gently shape your dough into a pan loaf shape and place in the pan.
  2. Proof for around two hours, or until risen. Alternatively, you can proof this at fridge temperatures overnight.
Bake
  1. Preheat the oven to 210ºC (410ºF). 
  2. Place your loaves in the oven, with an optional cookie sheet on top to trap steam.
  3. Bake for around 60 minutes, removing the cookie sheet after the first 20 minutes.