Sourdough Rye Bread

(1000g Dough at 68% Hydration)

Sourdough Rye Bread

 Biga/Preferment

60g to 80g sourdough starter

220g Bread flour

220g water

Mix together and leave for 6 to 8 hours or until almost tripled.

Add biga to:

540g bread flour

175g rye flour

75g of whole wheat

480g water 

15g cocoa (for a darker rye)

40g molasses

2 tablespoons melted butter

27g salt

 NOTE:  For a yeast based Rye, instead of Sourdough
use the biga below and add 5g or 6g of yeast to the above recipe. 

Mix cocoa with flour.  Add to biga along with water, molasses and melted butter.
Mix by hand and let rest (autolyze) for 20 to 30 minutes.

Add salt.  Mix well and let rest again for 20 to 30 minutes.

Stretch and fold 4 to 6 times, 20 to 30 minutes apart.
Dough will feel softer than regular dough.

Bulk rise in refrigerate overnight.
Take dough out of the fridge and leave on counter to warm up
and double.
Shape, proof and bake.

Bake on stone or in Dutch Oven.

Optional:  Brush with an egg wash and sprinkle with Poppy Seeds.


Rye Bread 
(non sourdough version)

Make a Biga using
220g of flour
220g of water
1/2 teaspoon of yeast (1.5grams)

Mix well, cover and leave to rise
overnight.