This sourdough rye bread makes the best sandwiches! I love loading mine up with mayo, mustard, homemade horseradish, sauerkraut, beef pastrami, onion, greens and sharp cheddar! Oh it is sooo good!
Recipe
1/2 cup starter
2 1/2 cups water, unchlorinated
1/3 cup molasses
1 tablespoon sea salt
1/4 cup melted or liquid coconut oil
1/4 cup cacao or cocoa powder
2 cups fresh ground rye flour
4-5 cups organic bread flour
In a large bowl mix the starter, water, molasses, salt, oil and cacao. Add the rye flour and mix with whisk, fork or Danish dough hook. Add 4 more cups of flour and mix by hand. Add more flour if too sticky. The dough should be fully mixed and slightly sticky. Cover with plastic wrap and let ferment for 12- 24 hours. Use a little oil to coat the counter and divide the dough in half. Roll into a rectangular shape and roll into a loaf, pinching the ends. Place into a greased bread pan, cover with plastic wrap and let double in size for 2 – 4 hours. Preheat oven to 350 in a convection oven or 375 in a regular oven. Bake for 40 – 45 minutes. The center of the loaf should register 190 degrees when finished.
