This simple and full-proof rye sourdough bread recipe produces a robust loaf which is great for sandwiches or toast. Can easily be adapted to use whatever flours you like.
To the remaining ferment, add the wholemeal & malted flours, salt & seeds, if using. Knead in a stand mixer for ten minutes. The mixture is quite wet, so it's a bit more difficult to do by hand, but entirely possible.
Dust a proving basket with flour, then press the dough into it. Alternatively, form the dough into a freestyle loaf and place on a greased or lined baking tray. As the dough is quite a soft one, a free style loaf will flatten out. For a uniform loaf, place the dough into a 1 kg/2lb loaf tin.
Turn the loaf out of the proving basket, if using, onto a greased baking tray. Otherwise, dust with a little spelt flour and slash the top 2-4 times with a sharp knife if liked.
When, or just before, you think the loaf is ready for baking, turn the oven on to 220℃.
Turn the oven down to 200℃ and bake for 40 minutes or until the bread sounds hollow when the base is tapped. allow a further 10 minutes or so if baking in a tin. Place on a wire rack to cool.
Rye sourdough bread tends to be better the day after baking. As soon as it's properly cooled down, wrap it up and leave for the following day.