Rye sourdough bread...
The taste of a full-on sourdough loaf may take a bit of adjustment but I managed to wean my 3 (fairly fussy) children on to it which I think speaks for itself! I use rye flour because it's more gentle on the body than wheat&when fermented like this becomes pretty much gluten free.
1 cup whole meal rye flour
1 1/2 cups white rye flour
2 teasp sea/ pink Himalayan salt
1 cup rye sourdough starter
1 1/2 warm water
Mix thoroughly (no need to knead)
Cover &leave somewhere warm for approx. 12 hours
Stir the dough to remove the air
Re-cover& leave for another 8-12 hours
Bake at 200c for 40 minutes.
#haveyourcakeandeatitnutrition#ryesourdough#bread#recipe#fermented#organic#artisan#sourdough - 1 month ago
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