The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dark Rye Sourdough with Sultanas

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AbeNW11's picture
AbeNW11

Dark Rye Sourdough with Sultanas

 

Step 1: Build enough starter to use in pre-ferment 

Step 2: Pre-ferment...

  • 150g Dark Rye Flour 
  • 100g Rye Starter
  • 200g Water

mix, cover and leave overnight 

Step 3: Main Dough

  • 200g Dark Rye Flour
  • 150g Hot, off the boil, water (boil and allow to cool till hot) 
  • 6g Salt 
  • 200g Sultanas 
  • Pre-ferment

Stir into pre-ferment the sultanas. Sprinkle flour with salt mixed in over the pre-ferment. Pour water on top and mix well. Pat down and sprinkle with flour. Cover for up to two hours. 

Step 4: Bake for 30 minutes

 

Thank you ElPanadero for this recipe and guidance. 

Comments

ElPanadero's picture
ElPanadero

execution with excellent result Abe.

Please note that this is not my own recipe. I first came across it on an Artisan Baking course and you can now find it, together with host of other reliable and well documented recipes, in Emmanuel Hadjiandreou's book "How To Make Bread". It covers basic breads, sourdoughs, yeasted breads, gluten-free breads as well as pastries and I would recommend it to all those starting out or looking to broaden their bread making skills.

AbeNW11's picture
AbeNW11

Took me a while to put those pictures up relying totally on my phone. My camera phone doesn't do it justice. Already eaten half of it and brought some to work to give to a workmate. Sounds like a good book, going to look into it and get hold of it. Thanks for the thumbs up.

Kiseger's picture
Kiseger

I highly recommend Hadjiandreou's book, it's very clearly set out with a brilliant range of bread recipes to suit all tastes - EP is absolutely right.  I also get consistent results from this book.  His basic soda bread is genius - no unnecessary ingredients, easy to whip up in a flash and it has become a house favourite - especially when I have no time to make a "proper" yeasted/sourdough bread.  His pain de campagne is very good, as is the polenta sourdough bread.  

Your bread looks delicious, I definitely want to try this and I might even be cheeky and swap the sultanas for dried fig pieces.  I love the cracking on the top, a proper rustic bread.  Bake on!!

AbeNW11's picture
AbeNW11

Nice feeling of satisfaction when your bread turns out well. Great pleasure eating the fruits of your labour. It is delicious and great with nice cup of freshly brewed coffee. Payday soon so gonna treat myself to this book.

The Polenta Sourdough sounds very interesting. Can I be so cheeky as to ask you or ElPanadero for the recipe? Just to tide me over :) I've got some Polenta but don't cook with it often and I've heard about polenta sourdough but never tasted it.

Kiseger's picture
Kiseger

Need to get home & find the recipe, will send to your email account.

Thanks

 

AbeNW11's picture
AbeNW11

Thank you Kiseger

dabrownman's picture
dabrownman

Love the raisins in it.  No need for BMS or other sweeteners that way.

Well done and happy baking.

AbeNW11's picture
AbeNW11

... used to pick them out and leave them. My mother would make bread pudding with raisins and by the time I finished a bowl there was just a pile of raisins left. Now I love them. Goes very well in Rye Sourdough.

Excuse my ignorance... BMS?