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Lemon Rye Sourdough Loaf

INGREDIENTS (one large or 2 small loaves)

250 gr. rye flour
125 gr. wholewheat flour
125 gr. strong flour (Manitoba type)
350 ml. room temperature water
25 gr. dried sourdough starter or 1/2 cup liquid starter* or 25gr. fresh yeast
10 gr. sugar
10 gr. salt
1-2 tsp. fennel (or caraway) seeds
grated rind of one organic lemon

*I sometimes add a tsp. of regular dry yeast to boost rising

PROCEDURE

1. Sift flours (or whisk together) and mix with dry yeast, sugar, seeds and rind.
2. Reserve 1/4 cup of the water and dissolve the salt into it.

3. Mix the rest of the water into the flour mixture adding salt water last.
4. Gather dough into a ball and knead it for about 5 minutes.
5. Cover it with a damp dish towel and let it rest for 30 minutes.
6. Knead the dough well for another 10 minutes. Form a ball and slit the top as shown.
7. Cover as before and let rise in a warm place until doubled (about 2 hrs.).

SHAPING AND BAKING

1. Punch down the risen dough and shape into a roll to fit your greased pan/s. I used a long pan and formed 4 round pieces of dough placed side by side to form a loaf that can be broken off into 4 rolls or sliced.

2. Slash each loaf diagonally or for the loaf with 4 pieces, slash each one crosswise.


risen loaf ready for the oven

3. Bake in a 200degC (400degF) oven for 25 minutes, then lower temperature to 180degC
(370deg F) and bake until done (about 15-20 minutes more) or when loaves sound hollow when tapped with the knuckles. Remove loaf to a cooling rack. This bread stays fresh for at least 4 to 5 days if kept tightly wrapped. Also freezes very well.

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