After reviving my sourdough starter I needed a quick recipe that I knew would give me a perfect loaf. I made this mixed rye sourdough bread as I had rye flour in excess and was worried bread flour would remain scarce.
Head straight on to the Recipe For ♥ Mixed Rye Sourdough Bread ♥
I work in a male oriented business. When I first started I had to convince some people I was capable of taking an order. A gentleman would call from one of our customer’s and insist on speaking to the man who handled the tap and die orders. That person happened to be me and it took months before he would trust me enough to get the order correct. When I moved to the Western Cape I came across this problem a lot. Usually from men who owned hardware stores in the rural areas. They thought all that women did was come in and buy arts and craft products. I was not trusted with their business and did not chase it. It would have been a waste of my time trying to convince them to purchase stock from me. One of my first customers however was a man.
Today’s inspirational recipe from Lavender and Lime ♥ Mixed Rye Sourdough Bread ♥ #LavenderAndLime Click To Tweet
He needed something urgently which his regular suppliers could not provide. So he decided to see if I could come assist. I was able to supply him the stock within a few days. Our business relationship was so good that I became his main supplier and this situation remained when he sold the store. But the third owner was a man who thought that I as a woman knew nothing. And he only bought from me if he absolutely had to. The sales have dropped off over the years as I cannot abide his chauvinism and rudeness. But, luckily for me the shop has been sold again and the new owner seems more amenable to having a female supplier. Time will tell.
Click on the links for conversions and notes.
Mixed Rye Sourdough Bread
To feed your starter
- 125 mls starter
- 250 mls white bread flour
- 240 mls water
For the bread
- 150 g fed starter
- 250 g water
- 25 g olive oil
- 250 g white bread flour
- 10 g fine salt
- 250 g rye flour
- 10 g yeast
- 15 g nigella seeds
To feed your starter
- Place your starter into a bowl and add 60mls flour and 60mls water
- Cover with cling film and leave to stand for an hour
- Repeat until all the flour is used up
- Leave to stand for an hour
For the bread
- Place 150g fed starter into your bread maker tin
- Add the water, olive oil, bread flour, salt, rye flour and yeast in this order
- Place the tin into your bread maker and the seeds into the nut dispenser
- Set your bread maker for a standard 750g loaf using the darkest crust setting, and select the automatic nut dispensing function
Inspiration published on Lavender and Lime July 10:
- 2019 – 10-a-day The Easy Way
- 2017 – Ruby Grapefruit Marmalade
- 2016 – Fool Me Once
- 2015 – 10 July 2015: Big Roast | Out And About
- 2014 – Yoghurt And Tahini Dressing
- 2013 – Spice Route Restaurant
- 2012 – Busiate
- 2011 – Something Savoury Challenge Presto Pasta Nights
How do you deal with male chauvinists?
12 thoughts on “Mixed Rye Sourdough Bread”
I should try bread again.. haven’t done it for a while..
I’m now onto croissants for a change.
some guys are still living in the dark ages…
Chauvanism and sexism makes me so mad! I always feel like overt sexism is a product of last century but then you hear about situations like this and while we’ve come far, some people really haven’t at all!
A lot of men have not progressed at all!
Thanks for this recipe, Tandy. All I will say about the other matter is that I have spent my whole life fighting a male perception that as a small, very young looking blonde “girl”, I am extremely knowledgeable and good at what I do. I sick of it and can’t wait to retire from corporate life in a few years. It is the same with every new job.
It is ridiculous to be judged like that!
You are very patient and tolerant to deal with the chauvinism! Your bread looks great. I have sourdough starter now so I’ll have to try it (as soon as I finish the latest round of low carb dieting!)
I look forward to your bread creations 🙂
A lovely bread Tandy. I make a similar sourdough but not with nigella seeds. Not because I don’t like them as I do and use them in my naan bread. I just never thought of adding them to my sourdough. A brilliant idea and a must try bread recipe.
Thanks, I like the taste of them and have an abundance so always good to find an excuse to use them.