This will be the last of my rye recipes (for a while at least) as I have FINALLY used up my bag of flour (it had a hole in, it had to go). This loaf, like most sours, tastes amazing toasted or simply dipped in some fancy pants olive oil.
For the sponge:
150ml sourdough starter (click here to find out how to make it)
250g rye flour
For the loaf:
300g strong white flour
150g mixed seeds
2 tablespoons rapeseed oil
more water, if needed
Place the starter, rye flour and water into a large bowl and stir to combine.
Cover with some clingfilm and leave at an ambient temperate for at least 8 hours, or until it has foamed up and loads of small bubbles have appeared on the surface.
When the sponge is ready, add the white flour, seeds, salt and oil and mix until it forms a dough (adding more water if its feels a little dry).
Cover again, with some clingfilm, and leave to rise for at least 8 hours, or until the dough has doubled in size.
When the dough has risen, pre-heat the oven to 200 degrees C.
Place the dough onto a floured surface and shape it into a ball.
Place the ball onto a lined baking tray, cover with a tea-towel and leave to rise for at least an hour, or until the loaf has noticeably risen.
When the loaf has risen, remove the tea-towel and cut a diamond shape into the top of the loaf, with a sharp knife.
Sprinkle the loaf with a little flour and then bake for 30 minutes, or until the bottom of the loaf sounds hollow when tapped.
Cool on a wire rack before serving.