Soft Rye Sourdough Bread

Sourdough Rye Bread

  • 2 cups sourdough starter, the starter I use is fairly thick
  • 1 2/3 cups water
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 3 tablespoons dough enhancer OR 1 1/2 tablespoons wheat gluten
  • 1 tablespoon Lethicin
  • 1 2/3 cup rye flour
  • ¼ cup cocoa
  • 3-3 ½ cups white wheat flour
  • 2 teaspoon salt

Add starter, water, oil, honey, dough enhancer, Lethicin, rye flour, and cocoa. Mix until well combined. Add remaining flour in 1/2 cup increments until dough begins to pulls away from the sides of the bowl but is still slightly tacky. Let the dough rest 20-30 minutes. Add salt and knead for 8-9 minutes. Place in a greased bowl turning to coat dough with oil. Cover and allow dough to rise 5-6 hours. Divide into two pieces, shaping into round loaves and place on cookie sheets. Cover with greased plastic wrap and allow to rise 2 hours. When dough has fully risen, slash tops and bake at 350 degrees F. for 28-30* minutes. Remove and cool. 2 loaves, 14 slices from per loaf. Using this amount of honey and oil will be less than 1/4 teaspoon per slice of bread. You can reduce it to 1 tablespoon of oil and 1 tablespoon of honey but your bread may get stale quicker. The fermenting eats the sugar in the honey. 

*Bread should have an internal temperature of 200 degrees F.


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