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Rye Sourdough Bread

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Prep time Cook time Difficulty Views Rated (1) Recipe #
10m 1h 1-Piece of cake 133
4 stars
1
1449
Forked by fjordaan on 2 October 2009 (0 descendants)

Description (Some HTML is OK)

Let's be honest, bread is a faff. This one is stupidly easy to make and so much more than edible. I had a go at this bread because Sophie can't really eat anything with yeast in it (although she manages to knock back a few glasses of wine before breakfast) and doesn't really respond well to wheat.


Ingredients

Makes 1 serving

  • Half a bag of rye flour
  • Baking soda (teaspoon)
  • Yougurt
  • Salt

Preparation (Some HTML is OK)

Get a big bowl. Add the half bag of Rye flour and a heaped teaspoon of Baking Soda. The recipe I was following said 2 tablespoons but that makes it too "sour" for me.

Now add a 450g pot of (goats) natural youghurt (did I tell you she doesn't like dairy too? ) and mix the whole lot together... it's quite a sticky mixture, don't worry, everything will be alright.

Now, with plenty of flour on your board fashion the goo into two lumps/loaves.

Plop them on a floured baking tray and slice crosses in the top of them to remind us that Jesus died for our sins (or because they look nice when the bread has "risen").

Now bake for 30 mins at 200 and then 30 mins at 180. I use the timer on the oven to remind me to turn it down a bit.

You can tell they're done when the fire brigade arrive or when you pick them up and rap them on the bottom they have a dumpfp! sound. You know the one.. hollowish...

What I like about this bread is that you don't have to own a bread maker, strong hands or plan/work/hope etc. And the resulting loaf is surprisingly lovely toasted with rollmops on.

p.s You can bung in any seeds you have lying around your kitchen for added rusticity.

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Comments (2)

  • Belinda said on 26 Oct 2008:

    Having searched the internet to find a sourdough bread recipe I was delighted to find this one where you didn't need to spend 24 hours making a 'starter'. This recipe is simple and quick, and I now have 3 very tasty rolls left out of the 4 I made (instead of 2 loaves). Thank you :-)

    Belinda forked this on 26 October 2008 She tried it and rated it 4 stars
  • Tom Smith (recipe author) said on 25 Aug 2009:

    Ooh thanks Belinda, except having 3 left is not a good sign.



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