Sourdough Maple Rye Bread
This sourdough maple rye bread recipe is an amazing spin on sourdough bread. The flavors of sweet and sour balance each other beautifully!
Servings: 1 loaf
Calories: 180kcal
Equipment
- Dutch oven or cast iron
- Mixing bowl
- Bench scraper
- Scoring tool
- Food scale
- Parchment paper
Ingredients
- 400 grams bread flour
- 100 grams stone ground dark rye flour
- 50 grams sourdough starter active and bubbly
- 330 grams lukewarm water
- 9 grams salt
- 2 tablespoons maple syrup
Instructions
- The evening before you bake, mix your dough. Dissolve your starter and maple syrup in 330g of lukewarm water. Add your flours, and salt, and mix until the flour has absorbed all the water. Cover with plastic wrap and let rest for 30 minutes.
- Strengthen your dough by using the scoop & slap method. See the video above. After 5 minutes of this, cover the dough and let rest for 1 hour.
- Perform 1 stretch and fold, cover, and let rest for 1 hour. Perform 2nd stretch and fold, cover, and let rest overnight.
- The following morning make sure your dough has doubled in size and pre-shape your dough. Fold into a round shape and place in a linen-lined, lightly floured bowl smooth side up. Let it rest for 30 minutes covered with a towel.
- Final shaping. Remove the dough from the bowl seam side up. Shape it into a tight round ball again. Place the dough back in the bowl this time seam side up. Cover it with a towel and let it rest for 30 minutes. Simultaneously preheat your oven to 500 degrees F with your baking pan in the oven.
- Remove your dough from the bowl onto parchment paper by inverting the bowl on the paper. Score your dough using an open-star pattern or slash 1 single line down the middle.
- Bake your bread. Turn your oven down to 450 degrees F and bake the bread for 20 minutes covered. Remove the lid and turn your oven down to 425 degrees F and bake for another 20 minutes.
- Allow the dough to rest for a minimum of 2 hours on a cooling rack. Serve and enjoy!
- This bread can be stored in an airtight container or bread bag of choice for 3 days on your counter.
Notes
Baker's schedule: mix the dough the evening before and bake the following morning.
Alternatively, the dough can be mixed during the day and placed in the refrigerator overnight to bake for the following day.
Nutrition
Serving: 1slice | Calories: 180kcal | Carbohydrates: 36g | Protein: 7g | Fat: 1g | Sodium: 328mg
