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Sourdough Rye Bread

ingredients

1

BUILD THE DOUGH BY COMBINING RYE STARTER, WATER, MOLASSES, BROWN SUGAR, CARAWAY SEEDS AND FLOUR.

AFTER RESTING FOR 30 MINUTES, KNEAD IN THE SALT, THEN PERFORM 3 SERIES OF STRETCH AND FOLD. 

2

PRE SHAPE AND SHAPE THE SOURDOUGH RYE BREAD LOAF.

3

TRANSFER TO A FLOUR SACK TOWEL LINED BOWL TO RISE.

4

5

SCORE BEFORE BAKING

BAKE IN A PREHEATED DUTCH OVEN AT 475F COVERED FOR 30 MINUTES, THEN UNCOVERED FOR 5-10 MINUTES.

6

ALLOW THE LOAF TO COOL BEFORE SLICING. 

7