Dark Sourdough Rye Bread (know as Black Bread or the traditional Easte

November 03, 2016

Dark Sourdough Rye Bread (know as Black Bread or the traditional Eastern European bread)

Written by Malgorzata Szmydkowska

Ingredients

195 g of rye sourdough (refreshed about 12 hours earlier)

220 g of water 30-37 C

350g dark rye flour

1 teaspoon cornish sea salt

20g melasses molasses (Meridian Organic cane sugar)

Method

Mix all ingredients with a spoon and form a smooth dough - thick but pouring. Leave to rise for an hour. In the meantime, after half an hour, stir to degas the dough. Transfer to a 900g loaf tin sprayed with rapeseed oil and dusted with rye barn. Leave to rise. My bread, although warm, did not want to grow quickly and I had to wait about 3 hours, but finally it filled the form nicely. Bake 15 minutes at 230 degrees Celsius, then another 15- 20 minutes at 210 degrees Celsius. Leave on cooling rack, try next day. This kind of bread tastes best next day. Enjoy

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