This recipe is actually my favourite in this book. To be able to start and finish a sourdough loaf in two hours, and be eating it in three and a half, is something I’m pretty excited about - it’s the ultimate win for the modern-day baker. Rye is an extremely vitamin-rich food, and what better way to incorporate more of it into your life than a delicious slice of sourdough? The rye flour also creates a vibrant, earthy flavour that means half the time I just eat it with a smear of butter. However, that earthy flavour does compliment other punchy foods beautifully – try with fermented, pickled or roasted vegetables and mustard. Please note this bread is dense and heavy so don’t be sad when the loaf isn’t as big and puffy as the others!
Makes 1 Cob Loaf
+ soy free
+ egg free
+ vegetarian
+ vegan
+ sugar free
Ingredients
Active sourdough starter
Warm water
Rye flour
Fine salt
Cream of tartar
Method
This recipe can be found on page 73 of our beginner sourdough baking cookbook; Simple Sourdough: The Easiest Sourdough Starter and Bread Recipes You Will Ever Find . If you don't already have this one in your collection, you can check it out here...
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