Rye Barley Bread with Rye Sourdough
Serves: 2 loaf à 500-650 g (total of 40 servings)
Day 1 – Autolyse dough:
- 300 g water
- 200 g rye flour
- 10 g sourdough starter
Day 1 – Cooked Barley:
- 100 g whole barley
- 200 g water
Day 2 – Main dough:
- 510 g Autolyse dough
- 300 g cooked barley
- 250 g mixed seeds*, soaked and drained
- 100 g high gluten flour
- 100 g whole rye flour
- 12 g salt
- 25 g molasses
- (5-50 g water – if needed!)
- extra mixed seeds (optional)
- Day 1 – Autolyse dough: In a bowl mix water, rye flour and sourdough starter and let sit covered for 10-12 hours.
- Day 1 – Cooked Barley: In a pot combine barley and water and cook until tender. Drain well and set aside to cool.
- Day 2 – Main dough: Add all ingredients into a bowl and knead until well combined. Let sit for 1 hour (bulk fermentation).
- Day 2: Transfer dough onto working surface and divide into 500-650 g pieces. Form into a cylinder and transfer into a greased bread pan.
- ALSO: I covered my bread with extra seeds, ’cause there is nothing I love more than the taste of roasted seeds in my bread, yum! Cover and let sit for 1-1.5 hours.
- Day 2: Bake bread for 10 min in a preheated oven (230°C). Reduce heat to 160°C and bake for another 90 min.
*Seeds need to be soaked prior so they don’t soak in the water that is needed for the dough. It also is a great way to make sure your bread turns out moist and not dry. Use any seeds you like: Flaxseeds, hempseeds, chia seeds, pumpkin seeds, sunflower seeds.