Ulrike (Küchenlatein) will host BBD #03, and she is asking everyone to make a sourdough-leavened bread, preferably rye.
it is my first time baked bread with starter and rye , my bread came out great!
My first starter
756 g rye starter.
2 cups cup dried dates.
2 Tablespoon Anise seeds.
4 cups white flour.
1 2\3 cups whole wheat flour.
1 2\3 cups rye flour.
2 2\3 cups water.
1 teaspoon salt.
2 Tablespoon olive oil.
1)In the bowl of mixer, mix the flours, dates, Anise seeds, water, and starter until just combined, about one minute.
2)Allow the dough to rest for 30 minutes.
3)Add the salt and oil and continue mixing about 4 minutes.
4)Cover and let rise for 1-2 hour.
5)Divide dough into 2 pieces.
6)With lightly floured hands, shape each piece into a rough oval.
7)Cover loaves loosely with plastic wrap and let rise for 1 hour.
8)Bake at 400 for 30-40 minutes.