Mixed Rye Sourdough Bread
This recipe is specifically for the bread maker
Makes enough for: 1 loaf of bread
Ingredients
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
Method
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
Notes
Place the remaining fed starter back into your jar, or use to make something else. If you don’t have a nut dispenser add the seeds at the beeps.