This pure rye bread does not get much of a rise, and Jane Mason recommends that you cut the slices quite thinly. In South Africa we only get light rye flour which does not contain the bran and germ from the grain. If you make use of a dark rye you will get a darker, richer loaf. Both however are packed full of flavour.
I often purchase something on a whim when it looks like it could be useful. Last week I needed to get refills for the pens I have on the fridge. I took the sample with me to our local stationery supplier and they matched it. Given how cheap the pen refill was I bought 3. That will leave me with two spare and not having to go to the shops in a rush. While the sales assistant was processing my credit card I noticed a 16GB flash drive that would be perfect for me to take overseas. I have music on a flash drive that we play in the car, or on the barge. But it is very bulky and due to the size it has been damaged. I keep knocking it when using the Garmin in the car.
The thumb drive was on sale for R139.99 and came with a little lanyard. I paid for it and then went to collect my order from Clicks which was finally found. While the store manager was fetching my box I decided to open the flash drive and attach the lanyard. And that is when I saw that the normal price was R133.99. Now, I know that R6 does not amount to much but the principal of getting something more expensive on special bothered me. I bought a slightly larger 16GB flash drive from Clicks at a much cheaper price and then went to take back the ‘special’ one. To me, things that are on special, or special in themselves should be just that. Like this pure rye. The first loaf was made especially for my dad, and then another one made specially for Christmas day.
Click on the links for conversions and notes.
Pure Rye Sourdough
for the leaven
- 20 g rye starter
- 60 g rye flour
- 120 g water
for the pure rye
- 160 g leaven
- 240 g rye flour, plus extra for dusting
- 130 g water
- 5 g salt
- Oat flakes to cover
for the leaven
- Place the starter, flour and water into a large bowl and stir
- Cover with cling film and set aside for at least 8 hours
- Once the leaven is ready you can make your bread *
for the pure rye
- Place the leaven, flour, water and salt into a large mixing bowl
- Stir to mix - your dough should be sticky and soft
- If it is too grainy, wet your hands and mix until it no longer feels dry - keep wetting your hands until it is soft
- If it is too sticky then flour your hands and mix the flour in until it is soft
- You do not need to knead the dough
- Once the texture is correct and you can push your fingers through the dough easily, genersouly coat a proving basket with oat flakes
- Lightly flour your work surface then wet your hands and shape the dough into a ball
- Place onto the flour and gently pat oat flakes over the top and sides of the dough
- Place the dough, oat side down, into the proving basket
- Cover with a shower cap and leave to rise until the surface is full of little holes and it is visibly larger **
- Preheat the oven to 230° Celsius
- Gently tip the dough onto a lined baking tray
- Place into the oven and bake for 10 minutes, then reduce the temperature to 200° Celsius and bake for a further 30 minutes
- Remove from the oven and leave to cool completely on a wire rack before slicing ***
** about 3 hours on a warm day
*** this bread will stay fresh for about 2 days
Inspiration published on Lavender and Lime February 2:
Dave and I are overseas in the United Kingdom. We will be back at work on the 13th of February. I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. You can follow our trip by taking a look at our holiday blog.