Rye bread

I've experimented with raisin yeast, lemon yeast, banana yeast in the past. Now, I've started a rye flour sourdough starter. If this starter goes well, it'll keep for years.

I'm using a very simple technique, which requires only rye flour and water. After three days of 'feed' the starter became bubbly. So I took some of the starter out and put the rest in the fridge to let it 'sleep'.

I mixed some rye flour (100g), strong white flour (100g), salt (1/2tsp), oil (2tbsp), and handful of walnuts together with the starter (200g). Then I added water and kneaded to form a dough.

I rested the dough overnight in room temperature and the following day shaped the bread to put in a loaf tin and rested it for a few hours.

So... now, it was time to bake. I covered the loaf tin with foil and baked for 40 minutes at 190ºc, then turned the heat down to 170ºc and baked another 30 minutes. The bread didn't rise much and looked pretty dense. But it smelled good.

I didn't taste the bread immediately because I remembered someone said before that rye bread tastes better a day after it's baked. So I patiently waited another day....

Finally...., we had it! First we cut a slice and tried as is. I was like..."!", "This is just like those german rye breads!" and Andy was like..."It's nice!" We put some cheese on too. Then we did our clasic thing... "I'm gonna have another piece, do you want one?", "Yes, go on!"...nom nom nom... "Another one?", "Yes, please." nom nom nom.... So..., the bread was gone... here we were again, greedy greedy...

I was very pleased with the result as I thought the starter wasn't 100% successful. Although it was very tasty I'm still going to work on the recipe. Once I'm confident with the recipe then I'll share how to make the starter and the bread so please bear with me. :)