No other type of bread provides the same depth of flavour as sourdough. By cultivating your own yeast starter and allowing it to develop you can get a spectacular loaf. It does require patients, but it is well worth it.
Preparation Time: 4 days
Cooking Time: 40 minutes
Makes: 1 large loaf
365g rye flour (plus some for dusting)
285g strong bread flour
150g natural yoghurt
½ tsp salt
2 tbsp caraways seeds
2 tbsp malt extract
To Make The Starter
Mix 75g rye flour with 75ml water and seal in an airtight container overnight.
Add 75g white bread flour and 75ml water, stir well, and then seal container overnight.
Add 40g rye flour, 35g white bread flour, 75g yoghurt, and 75ml water, stir well, and then seal container overnight.
To Make The Bread
Mix together 250g rye flour, 250g white bread flour, salt, caraway seeds together.
Create a well in the flour and pour in the starter.
Mix in the malt extract and 75g yoghurt.
Add 200ml water to form a dough.
Knead the dough for 10 minutes and then allow it to prove for 11 ½ hours.
Shape the bread on a baking tray, and score it across the top like a noughts and crosses bored.
Dust the dough with a handful more rye flour, then bake in an oven pre-heated to 200 ༠C/ 180 ༠C fan/400 ༠F/6 Gas.