Difficulty: Medium
Serves: Small Family
Recipe From: Cato Syversen
Got problem finding a decent bread? Here is the solution: Light and dark rye sourdough bread, made with homemade yeast bought from Amazon from a little farm in Devon. The yeast is alive, this one is 36 years and needs to be feed with water and flour every day. It can live forever.
Below are the links to how you can create the yeast yourself and the bread Cato and his family are baking.
The ingredients
20g of sourdough starter, pure rye
300g of rye flour, dark or light
260ml of water
5g of salt
oats, or rye flakes, to cover
The method
1. Put the sourdough starter in a large bowl and return any remaining starter to the refrigerator
2. Add 75g rye flour, and 120ml water and stir gently to mix. Cover with plastic wrap and leave on the counter for 8 hours or overnight
3. The next day, add the remaining ingredients, except the rolled rye, to the refreshed starter and mix well with a spoon – you do not need to knead this as the gluten in rye will not 'develop' further
4. Pick up the dough with wet hands and shape into an oblong loaf. Pour the rolled rye or oats onto a plate and gently roll the loaf in them to coat it completely (use your fingers to coat the ends of the loaf)
5. Place in a very well-floured proving basket and cover with oiled plastic wrap. Prove at room temperature for 3–4 hours
6. Preheat the oven to 220°C/gas mark 7
7. Carefully invert the proving basket to gently roll the loaf onto a floured baking sheet. Bake for 10 minutes, then reduce the temperature to 200°C (gas mark 6) and bake for a further 20–25 minutes
