Dark Rye Poppyseed Sourdough Bread
Hearty but comforting, pronounced yet balanced, this rye sourdough will not disappoint. It may possibly even win young kids over to the pleasures of rye bread. (Possibly.)
It is particularly nice served with soup (consider perhaps our Season Straddling Vegetable). But more importantly, it makes an outstanding reuben
Dark Rye Poppyseed Sourdough Bread
Makes 1 Loaf
60 g (heaping 1/4 cup) bubbly, active starter
365 g (1 1/2 cups) warm water (110º – 115ºF)
40 g (2 tablespoons) un-sulphured molasses
120 g (1 cup) dark rye flour
380 g (3 1/4 cups) bread flour
10 g (1 1/2 teaspoon) fine sea salt
30 g (2 tablespoons) avocado oil
10 g poppy seeds
In a large bowl, whisk together the starter, warm water and molasses. Add the flour, bread flour and salt. Mix and then knead by hand in the bowl until a dense dough forms and all of the flour is fully incorporated. Cover with a damp tea towel (or damp cloth bowl cover) and allow to rest for one hour.
After the rest, add in the avocado oil and poppy seeds, gently kneading in the bowl until dispersed throughout the dough.
Recover the bowl and allow the dough to rise for 8-10 hours — depending on environment — or until double in size.
Turn the dough out onto a lightly flour surface. Shape into an 8×10 inch rectangle by flattening lightly with the tips of your fingers. Next, fold the dough like an envelope and then flip over seam side down. While cupping your hands, pull the dough ever so carefully toward you until a ball forms. Allow to rest for 10 minutes.
Meanwhile, line another bowl (or proofing basket) with a clean tea towel. Dust lightly with flour. Pull the dough again gently against the counter to add more tension, creating a more tightly formed ball. Place in the prepared bowl (or basket) seam side up. Cover the dough once more and allow to rise until a bit puffy, roughly 1- 2 hours. Be careful not to allow it to over-rise: it should not double in size.
Meanwhile cut a piece of parchment paper the size of your cast iron pot (or dutch oven) and set aside. Place the cast iron pot into an oven and preheat to 450ºF.
Using the precut parchment piece, invert the dough from the proofing basket. Take a small amount of extra flour and dust the top of the dough; gently rub the top to cover with the flour. Score the bread using a bread lame, razor blade or the very sharp tip of a knife. Cut at least 1/4 inch deep. A flower pattern is lovely here.
Bake in the preheated cast iron pot with the lid on for 20 minutes. Remove the lid and bake a further 40 minutes. Watch the crust to make sure it doesn’t over brown. If it seems to be getting too dark, tent with foil.
When the bread is baked, it will sound hollow when tapped.
Cool on a wire rack for at least an hour before slicing.
Store in a bread bag for 1-2 days at room temperature.
