Rye Sourdough Boule

Submitted by: Twin2
Last Updated: 9/28/2005

• 3/4 cup rye sourdough starter, fed and ready to use
• 1 cup water
• 1 1/2 cups whole wheat flour
• 1/4 cup pumpernickel flour
• 1/2 cup multi grain blend
• 1/4 cup spelt flour
• 1/4 cup rye flour
• 1 1/2 teaspoons yeast
• 1 3/4 teaspoons salt

Mix and knead to a soft dough. Add a bit more water if your starter if very firm, more whole wheat flour if too soft. Cover dough in a greased bowl and let rise until it is just about double. This usually takes an hour or an hour and one half.

Turn dough out onto a floured peel and shape into a boule shape, very gently. Try not to deflate too much. Cover and let rise again until it is doubled. Brush with an egg wash and slash the top. You can add a topping if you desire, sesame seeds, sunflower seeds, more multi grain flour, etc.

Slide onto a preheated stone in a 425 degree oven and bake for about 20 minutes, or until internal temperature is at least 190 degrees on an instant read thermometer.

I developed this bread for those of us who try to limit the amount of white flour we eat. I maintain a sourdough starter with rye flour for this bread and a few rye breads.