Whole Grain Wheat & Rye Sourdough

12
Ingredients

5 to 6h
Prep Time

45m
Cook Time

5h 45m
Ready In

Recipe: #16924

January 22, 2015

Categories: Breads, Oven Bake, Fat Free, Low Cholesterol No Eggs, Non-Dairy, Vegetarian, Flour, more

recipe by:
Red Apple Guy

"A whole grain sourdough that allows the rye percentage to vary from 25% to 40%. The prep time doesn't include the overnight rise time for the starter sponge. The recipe calls for two bulk fermentations, shaping and proofing. This is a method used in Laurel's Kitchen Bread book with whole grain breads."

Original is 14 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (53 g)
Calories 110.3
Total Fat - 0.9 g
Saturated Fat - 0.2 g
Cholesterol - 0 mg
Sodium - 240.4 mg
Total Carbohydrate - 23 g
Dietary Fiber - 3.2 g
Sugars - 0.5 g
Protein - 4.1 g
Calcium - 12.9 mg
Iron - 1.2 mg
Vitamin C - 0.2 mg
Thiamin - 0.2 mg

STARTER SPONGE

Step 1

Mix sourdough starter with rye and whole wheat and water. Cover and let rise at room temperature until doubled or overnight.

DOUGH

Step 2

Mix liquids well and add dry ingredients, mixing until all dry ingredients are evenly wetted. Cover and let rest at room temperature for 20 minutes.

Step 3

Stretch and fold the dough once by stretching dough into a rectangle and folding letter-style side to side and top to bottom.

Step 4

Place in oiled container (straight sided is best) and mark the point on the container where the dough is doubled.

Step 5

Let rise in 75 to 80 F area for 20 minutes. Stretch and fold the dough for the second time.

Step 6

Let rise in 75 to 80 F area for 20 minutes. Stretch and fold the dough for the third time. If the dough is not smooth, a forth rise time of 20 minutes may be needed.

Step 7

Cover and until 1 1/2 times the original volume (60 to 90 minutes). Gently deflate and roll into a ball.

Step 8

Let the dough rise again until 1 1/2 times the original volume (should take half the rising time as before).

Step 9

Shape into desired form and place loaf on a floured cloth folded to support the sides or in proofing baskets or bowls and cover with oiled plastic. Let rise until 1 1/2 times the original volume or until a poke with a wetted finger remains indented.