Sourdough Rye Bread

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ingredients

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

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

PRE SHAPE AND SHAPE THE SOURDOUGH RYE BREAD LOAF.

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TRANSFER TO A FLOUR SACK TOWEL LINED BOWL TO RISE.

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SCORE BEFORE BAKING

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

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ALLOW THE LOAF TO COOL BEFORE SLICING.

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