When we were in hard lockdown, our love for bread turned into us becoming avid bakers and thinking we were officially professional bread makers! #dreamalittle hehe
Since sourdough is a bit of a long process, here is a recipe that takes half the time (and half the gluten) without the refined sugar.
As soon as it comes out the oven I smother it with smashed avo, lemon juice and paprika!
Makes 1 standard loaf
- 200g rye flour
- 200g whole-wheat flour
- 5g instant yeast
- ½ tsp pink Himalayan salt
- 1 tbsp honey or maple syrup
- 1 tbsp caraway seeds
If you want a more festive loaf you can also add cranberries or pumpkin seeds instead of caraway seeds.
- Add the rye flour + whole-wheat flour + yeast + salt into a mixing bowl.
- In a separate bowl, mix the honey/maple syrup and water and pour into the dry ingredients to form a dough.
- Flour your workspace and place the dough out onto the counter, kneading it for 8-10 minutes.
- Prepare a bowl with coconut oil and place the dough inside. Cover tightly with cling wrap and leave to rise in a warm place for 1 hour.
- Place the dough back into your workspace and gently remove any air/bubbles and place back into the bowl to rest for another hour. Preheat the oven to 200°C
- Gently remove the dough from the bowl and place into a baking tray or prepare loaf tin and dust with flour.
- Score the dough and bake for 30-35 minutes and allow to cool on a rack for 15 minutes prior to slicing.
TIP: If the dough seems to dry in step 2, add a few more tablespoons of water. Keep in mind rye bread is a lot “heavier” than white or whole-wheat bread.