There's nothing like a good slice of whole rye bread! Spread with butter or topped with cheese, and sausage. It's perfect for breakfast, in between meals or for supper as home-baked always tastes best!Nothing else goes into the dough here but wholemeal rye, water, salt and optional malt extract. A little time, a little practice and you have a hearty and nutritious bread on the table. The bread releases an irresistible aroma as soon as it is baked. You can tell if the rye bread is baked through by tapping on the underside of the loaf. If it sounds hollow, the bread is ready. It is best to let the loaf cool down completely before cutting it.
Wholemeal rye flour is rich in dietary fibre as well as minerals due to the high proportion of husks. Fibre promotes good and healthy digestion, while the minerals perform various tasks; phosphorus, for example, is important for strong bones and zinc ensures good defences. The B vitamins are also essential for the brain and nervous system.
100% Wholemeal Rye Sourdough Bread inspired and adapted from here and here
5 g Rye sourdough starter
325 g Water, lukewarm
1/2 tbsp Salt
1 tsp Barley malt extract (or molasses)
400 g Wholemeal rye flour
Mix the starter with 25 grams of lukewarm water, add 25 grams of flour, mix well and leave to mature in a screw-top jar wi...
