Baking With Natural Yeast - A SLY RYE

 

INGREDIENTS:

2  cups unbleached, organic flour

1  and  1/2 cups  organic rye flour, Bob's Red Mill preferred

1/4  cup dark brown sugar

1  teaspoon pink or sea salt

1  and  1/2 cups filtered water

1/2 cup Natural Yeast starter

2  TABLESPOONS honey

In a large glass bowl add and combine dry ingredients.

Make a void in the center of your dry mixture and add all wet ingredients into the void of the dry mixture.

With a favorite wooden spoon or dough hook:

Mix until well combined.

If the dough is wet: 

add more unbleached organic flour (you honestly may end up adding 1/4 cup up to 1 whole cup of it...)

Cover with plastic wrap and let rise for 22-26 hours.

Pull out onto baking pan/baking sheet with a TABLESPOON of olive oil or grapeseed oil at each spot (you'll need 2) for a rustic loaf of sly-rye bread.

Form the bread.  (2)

Score the dough.

Re-use your plastic wrap and cover the bread loaves on your baking pan.

Let rise 1 hour.

Pre-heat your oven to 375.

Remove plastic wrap (please say this goes WITHOUT saying...).

Bake for 35-40 minutes.

It needs to come out a DARK golden brown.

(The Handsome Bret Sr. may call it burnt or nearly-burnt.  He's fine.  You're fine.  It needs to be dark.)

Let rest until COOLED.  

(The Handsome Bret Sr. will ruin it by cutting it when hot.  It is too dense of a bread to handle a slicing while hot and will squish into a mess.  PREVENTION  OF  THE  SQUISH:  bake when he's at work.)

HAPPY  COMBOS:

avocado toast

with and English breakfast

squash soup

mini-meatloafs (not your grandma's meatloaf)

tried and true split pea soup

ham and lentil soup

as a grilled cheese sandwich

as a grilled pastrami sandwich

as a chopped beef and BBQ sandwich

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