SOUR DOUGH RYE BREAD

What's your favorite type of bread....Whole Wheat, White, Rye or Sourdough?? For me there is no hesitation, I love any Rye bread and any kind of Sourdough would be next. For me this is as good as it gets .  This is a very dense Pumpernickel style bread. But the flavour is amazing, with a slice of fresh cheese and tomatoes ripe from the garden..could not get any better!!
Don't start this  recipe without reading through it, as if planning to try this recipes you are looking at a couple day process. 

We use the Ankarsrum Mixer with the dough hook and roller.
Makes 1 large loaf
Time:  approx 36 hrs.

Ingredients:

• 1 cup active sourdough starter (100% hydration)
• 1 cup rye flour
• 3/4 cup white flour
• 3/4 cup water

Mix these together and cover for 24 hrs.

Next day...
Ingredients:

• 3/4 cup water
• 2 tsp salt
• 1 tbsp sugar
• 2 tbsp olive oil
• 2 tsp Vital Wheat gluten 
• 1 tbsp Caraway seeds (optional..I love them)
• 1 cup rye flour
• 1 cup white flour

Add  the starter that has sponged overnight to your stainless bowl and add all but the flours to that.   Mix well, add the rye flour and then add the white flour may not need it all. Want a firm but not dry loaf.   This is much drier dough than most loaves I make but turned out real nice. Blend well and knead for about 4 minutes.  Best not to over knead Rye Breads especially with such a high Rye to white ratio. Cover and let rise for about 6 hrs, remove from bowl and shape. Allow to rise another 4 -6 hrs till nicely shaped. Usually I slash my loaves but just forgot this time, no problems.  Enjoy with just a dab of butter or your favorite topping.