German Rye Sourdough

Something similar, but with a difference. German rye sourdough with a spice of carraway seed. 

You see this bread in many parts of Europe, but very popular in Austria and Germany. Heavy and rich bread, with still maintaining elasticity with a good starter, and the combination of organic wholemeal and standard rye flour. 

Ingredients:

100g organic Wholemeal Rye Flour

100g standard Rye Flour

300g Bakers White Flour

150g Rye Starter

40g Molasses

5g Carraway Seed

2g Anise Seed

15g Salt

Zest of 1 orange

450g Water (approx)

Mix the ingredients together in a bowl. Let it rest for 10 hours. Shape for a banetton to proof further. Put it in the fridge for about 20hours. 

Remove dough from the banetton, and scar with a blade.

Bake in a duch oven with lid on for 20minutes on max oven temperature (350c). After 20min remove the lid and bake for a further 40minutes. 

Wait for at least one hour before slicing.