This is a recipe for Sourdough Rye Bread used by Minnesotan Metabolic balancers. Barabara La Valleur, the blogger sharing the recipe with us. Barabara likes to divide the recipe into individual muffins that equal one portion size to make her life a little easier. If you would like to read her story about creating rye bread, you can read it here.
SourDough Rye Bread
- 1 cup old fashioned oats
- 1 tbsp honey (optional)
- 1 tbsp sea salt
- 2 tbsp olive oil
- 2 1/2 cups water
- 1 cup wild yeast
- 6 1/2 cups rye flour
1 cup old fashioned oats
1 tablespoon of honey (optional)
1 tablespoon sea salt
2 tablespoons olive oil
Pour over and mix well:
2 Cups of boiling water
½ Cup of rye flour to this hot mixture immediately
1 Cup of wild yeast (Google How to make sourdough starter for recipe)
5-6 Cups of rye flour
½ Cup water
Mix all together until you have a tacky, but not sticky dough. [I keep extra flour and olive oil handy to add if dough is too sticky.]
Cover with a tea towel and leave for 10 minutes.
Knead the dough for 3-5 minutes with 45 minutes rest periods in between each time.
This primary fermentation process takes about 3 hours.
Gently knead the dough and shape as preferred in bread or muffin pans. If using muffin pans, it’s recommended you weight each one so they are all the same weight. Place in oiled and floured tin and leave to raise – at least 4 to 5 hours or overnight.
Preheat oven to 350 ° F [177 °C] Bake for 40 minutes for muffins or 45 for loaf of bread. It is done when it sounds hollow when tapped underneath. Cool