Bread

Wholemeal rye sourdough
1:1:1(flour:starter:water)
This is really easy to make and even easier to fit around your busy schedule. The bread is really good too but quite a wet dough. I make this one in a small 450g loaf tin, and I haven't tried making a bigger loaf. Because of the water content it might not work so well but I'm planning to start experimenting with my ryes a little so may report back.
This dough is very wet, and too wet to shape really but I willl explain how it can be (sort of) shaped below the main recipe.
Again, I use organic flour because sourdough, yeast etc. Doves Farm because Sainsbury's (and the actual farm is less than 2 miles from home).

• 160g wholemeal rye flour
  
• 160g rye starter (I feed mine wholemeal flour but I'm sure white rye would work too)
  
• 160g water (160ml, just cold tap water again)
  
• salt to taste
  
  

I've forgotten the salt before and it still makes a really good loaf because rye has plenty of flavour, but I think the texture is a little different with the salt.

1. Mix flour, water, salt, and starter in a bowl.
   
2. Dust the inside of your tin with flour .
   
3. Put dough mixture into tin.
   
4. Wet the back of your hand with a little water to stop the dough sticking and press lightly down to get the dough into the corners of the tin and even out any lumpy bits.
   
5. Cover the top of the dough with flour, you need a fair bit here as its a wet dough, just sprinkle until it's all covered.
   
6. Cover with a plastic bag and prove for 3-4 hours. You should see a noticeable rise and the flour on top will have cracked and formed a pleasing pattern. Alternatively prove in the fridge overnight. I have had good results with both proving types.
   
7. Pre heat oven to 220 celcius.
   
8. Bake bread for 45 mins. I don't bother with steam for my rye loaves. Again I check temp with a thermometer but it's always hot enough so you'd probably be fine without.
   
9. Cool upside down to help stop the crust from "lifting off" and eat!
   
   

Not a great photo but you get the idea.

This is very little work for really nice bread. Much easier than the white sour above.

If you want to shape your dough, you can't really do more than a delicious rye cow pat shape with this one but you need to coat the proved dough with flour by adding extra flour to the bowl and scooping under the dough with your scraper and lifting a few times and then turning out onto a well-floured surface. Handling a dough this wet is difficult/impossible without a peel (which I don't have) and you end up with a pretty flat splodge of a loaf so I haven't bothered with this one since the course.