Seeded Rye Sourdough Loaf


Seeded Rye Sourdough Loaf Submitted by Carlo_Panadero on October 18, 2021 – 1:51am. Seeded Rye Sourdough Loaf.. Been a while since I post from here so much to catch up…   Ingredients Day 1 ? Pre-ferment -50g active rye starter 100% hydration -100g Whole Rye flour -120g cold water 5-7c deg   Seeds -100g Pepitas,Sunflower and sesame seeds + – Boiling water   Day 2 -Pre-ferment as above -25g Whole Rye flour -50g Whole Wheat Flour -175g Bread Flour -7g fine sea salt -30g molasses (black treacle) -150g Warm Water   Method: Day 1 – Mix flour, water and starter with cold water and leave for 12-14 hours Day 2 – Add boiling water to your mixed seeds, soaked for 30 minutes then drain. – Prepare your tin, Put oil in your tin and baking paper. 24x14x8 cm – In a seperate bowl add all ingredients and mix well, rest for 1 hour – Pour mixture to your prepared tin and add a hand full of seeds the press it down.  – Leave to proof for 2-3 hours until volume has increased.  – Halfway thru your proofing pre-heat oven to 250c Deg and bake for 20 minutes and 40 minutes at 180c deg  
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