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Naturally leavened rye sourdough with organic flour and grains.

Ingredients

Serves 8 people

Recipe Directions

Combine the starter and rye flour and beat until the batter is smooth. Add the whole wheat flour, a cup at a time, stirring well after each addition. When the dough has formed a shaggy mass, turn it out onto a lightly floured counter. 

Knead the dough and add just as much flour as you need to keep the dough from sticking to the counter. The dough should be a little tacky, but not sticky. Place the dough in a greased bowl. Cover with a damp towel or plastic wrap and let rise until it has doubled in bulk, about 1 1/2 to 2 hours. 

Gently deflate the dough and place it on a lightly floured counter. Shape as desired; you can make one huge loaf, three normal loaves, four mini loaves, or about 24 rolls. You can also reserve a small amount of dough and roll it into long, thin strips that can be snipped with scissors to form a stalk of wheat to decorate the top of each loaf. 

Cover the loaves and let them rise for about 45 to 60 minutes, or until they're puffy. Bake them in a preheated 200 C oven for about 25 minutes, or until the bread is nicely browned and sounds hollow when thumped on the bottom. Remove from the oven, and cool on a rack. 

Vitamins Distribution

Vitamin / Mineral(%)Recommended Daily Intake
manganese  (23)
 
fiber  (11)
 
copper  (7)
 
phosphorus  (7)
 
pantothenic acid  (5)
 
magnesium  (5)
 

The above graph is an indication of the percentages for each vitamin and mineral that the recipe provides for you. The numbers are the percentage of the Recommended daily intake, 100 means that is all you require for that vitamin or mineral for 1 day. *Note above percentages are based on USDA Figures, effects of cooking and juicing will affect these figures, use as a guideline only. For slow juicing Typically 20-30 percent is lost and 80-90% of the fibre is lost.

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