Rye and wheat (almost) sourdough
Get the deep flavor of Rye in a less-dense sourdough, courtesy of wheat, and it much less time thanks to active dry yeast. It's tangy, bright, with a clean flavor that will make even picky eaters happy.
Equipment
- 3 bowls (various sizes)
- 1 Stand mixer (or hand mix using a dough hook, fork, or just your hands)
- 1 serrated knife or lame
- 2 bannetons or bowls with floured towels (or a greased baking sheet can work as well)
Ingredients
Starter (night before)
- 1/2 white or yellow onion (cut into slices)
- 3/4 cup Rye sourdough starter (wheat sourdough starter will work as well)
- 3/4 cup warm water (175 ml)
- 2 cups Rye flour (255g) (fresh milled, but if using store-bought, you won't need as much water)
Dough (day of)
- 4 tsp active dry yeast (1/2 oz or 14 g) (or one packet)
- 2/3 cup warm water (160 ml)
- 3.5 cups whole wheat flour (525 g)
- All starter mixture (with onions removed)
- 2.5 tsp salt
- 1 tbsp caraway seeds
- 1/3 cup extra water (this is your working water which you may or may not need to use all of; you may need more)
Instructions
Starter (night before)
- The night before your baking day, mix your sourdough starter, water, and Rye flour in a bowl until it's combined. I do this by hand or using a dough whisk.
- Spread the sliced onion over the top of the mixture, pushing it down lightly into the dough. Cover tightly and leave 12 to 15 hours or more at room temperature.
Dough (day of)
- Remove the onions from the starter mixture and discard them.
- Using a small bowl, dissolve the yeast in the 2/3 cup (160 ml) of warm water.
- In your mixing bowl, stir your dry ingredients together first (whole wheat flour, salt, and seeds). Then add the starter from the night before and the yeast/water mixture. Using a dough hook attachment, knead for 5-7 minutes for about 15 minutes if kneading by hand. (Wet your hands with the remaining 1/3 cup if you're kneading by hand or add in using 1 tablespoon increments until the dough becomes soft and slightly sticky.)
- Transfer dough to a clean bowl and cover with a towel. Let it rise in a warm spot for about 1.5 hours.
- Turn the dough on a floured surface, separate it into two rounds and let it rest for another 15-minutes with the towel covering the dough so it doesn't dry out.
- Put rounds into floured banneton, bowls with floured towels, or onto a greased baking sheet that has been dusted with cornmeal or flour. Let rise again in a warm place, for another 1-1.5 hours, until the dough slowly returns a gently made fingerprint.
- Using a serrated knife or lame, slash the loaves and place them in a preheated oven (450°F). I use a dutch oven and bake mine one at a time. Bake for 10 minutes with the lid on, reduce the heat and take the lid off, and finish baking at 325°F for 40 to 50 minutes, or until done.