How about you, post a comment below and tell me what motivates you to bake!? Therefore I think this problem is related to the flour. Yes, you can cut it in half. Just keep trying and adjusting until it works out perfectly. Tip the dough out onto a lightly floured bench and, using a dough scraper, shape into a roughly round ball. You can add AP flour to your bread dough. If you found my blog then you are probably looking for information on baking bread. Hello! Does it lie in the technique of the many little steps before that dough is even ready to be fermented, never mind till it is finally in the oven? Hi Lisa, not sure if using light versus dark would make a difference to the overall hydration, sorry. The bread came out great and tastes delicious! And again, maybe I am just unused to high hydration doughs… I just couldn’t get any surface tension in the shaping process.

Especially since so many seem to experience problems with this recipe. Just about to pop a loaf into the oven. How could I have not noticed that? actually, both is correct. I used a baking sheet and a silpat pad, just like you did. Dust a proofing basket or bowl with a thick layer of rye flour and put the dough into it. Great recipe, thanks. It should probably be 300 ml water. Cover and let rise for an hour or until it has increased its size by one third. I'd like notifications of new recipes in my email inbox + a complimentary e-cookbook. Besides, you will find some incredible recipes there. This is quite a wet dough and it benefits from these steps to help build strength in the dough.

Given the high amount of rye flour and somewhat long fermentation time (for this much rye and whole grain), it is expected that this bread has a definite sour note to it, but it’s not overwhelming and probably less than “traditional” rye bread. Remove from oven and allow to cool for at least an hour before slicing in. It’s great to hear that.

My hubby and I cannot stop eating it.

I don’t know. I agree this dough was unworkable. This was my very first attempt at baking with sour dough as well as rye. The standard Jewish rye bread is the one with which I’m most familiar…you know, the one from the deli that's used for pastrami and corned beef sandwiches, and it’s the best to have with your eggs, toasted with butter (wiping drool off keyboard now). Always on the lookout for sourdough recipes. Any whole grain rye flour will work well in this recipe. Put it into the loaf pan after the first rise and some folding. That can be one explanation of why it feels like it breaks apart when folding. Let cool before slicing and making a magical sandwich (see Sandoitchi Cafe's buttermilk chicken sando recipe below) or simply slathering in butter. I’m a bit intimidated by the starter process, but I want to give it a try! https://www.sourdoughandolives.com/recipe/easy-sourdough-rye-bread-recipe Additionally, I’ve modified some of the percentages and ingredients after many test bakes of this formula. It’s the only one I can come up with. Cover the container and allow to rise until doubled in size, 6-8 hours depending on the warmth of your kitchen. Rye flour doesn’t have the same amount of gluten as wheat so it is inevitable I’m afraid. The method you use works fine, I have also tried it. The ingredients are very basic that one thinks that this can not be the key factor.

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