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75bd7bbf e647 49de 98a5 49e50914de0e  2016 12 12 18 07 15
HappyBread
HappyBread

Sourdough Rye -
Water: 400 grams
Sourdough Levain: 70 grams
Rye Flour: 245 grams
Bread Flour: 245 grams
Molasses: 44 grams
Fennel Seed: 1 Tbs.
Anise Seed: 1 tsp.
Caraway Seed: 1 tsp.
Salt: 12 grams

Mix 5 min in stand mixer, rest 5 min, mix 5 min in stand mixer, place in bowl to rise by 50%, form into boule, let rise in bowl on floured towel, bake in cast iron pot 450 for 30 min, then at 400 until internal temperature is 200