• prep: 20 min
  • cook: 25 min
  • total: 45 min
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  • servings:
  • Summary

    Start the afternoon before to have fresh bread for lunch the next day. INSTRUCTIONS Combine the 125 g starter, 337 ml water, 145 g rye flour and 134 g of the bread flour. Mix until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes. Add the malt syrup, salt, caraway seeds and the remaining 1 1/2 c (202 g) of the bread flour and mix by hand, adding as much of the bread flour as you can, then turn the dough out onto a floured surface and finish kneading in the rest of the flour. Knead for 4-5 minutes by hand to incorporate. If the dough is still extremely sticky, you can add up to 1/4 cup more flour, a tablespoon at a time. Form into a smooth ball and place the dough in a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature. After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and repeat the procedure again twice over the next 60 minutes. Let rest for 90 minutes. Turn onto lightly floured counter and pre-shape. Let rest uncovered 30 minutes. Shape loaf and put into cloth lined proofing basket. Sprinkle loaf with coarse cornmeal. Place in large plastic bag, seal and refrigerate over night (about 16 hours). Remove from refrigerator and sprinkle top with more cornmeal if desired. Invert onto a shaped piece of parchment and transfer into a preheated (425) Dutch Oven. Bake covered for 20 minutes, then remove cover and bake 20-30 minutes more.

    Ingredients

    • 1/2 cup (125 g) active sourdough starter (100% hydration)
    • 1 1/2 cups (337ml) warm water
    • 1 cup (145g) stone ground rye flour
    • 1 + 1 1/2 cups (336g = 134+202g) bread flour
    • 1 tablespoon (21g) malt syrup
    • 2 teaspoons (10g) table salt
    • 2 tablespoons caraway seeds

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 1760 % Daily Value *
    • Total Fat: 8 g 11.91%
    • Saturated Fat: 1 g 4.2%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 4731 mg 197.11%
    • Calcium: 160 mg 16%
    • Potassium: 468 mg 13.37%
    • Magnesium: 0 mg 0%
    • Iron: 21 mg 117.39%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 356 g %
    • Dietary Fiber: 24 g 96.88%
    • Sugar: 16 g
    • Protein: 58 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 0.14%
    • Vitamin C 0%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch23
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total29 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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