Good Rye Sourdough Bread

Rye Sourdough with Cashews and Dates

Dough ingredients:

300 g whole wheat sourdough, liquid

500 g rye sourdough, stiff

290 g raw cashews soaked in 460 g hot water for 6 hours than drained- total 371 g

200 g pitted dates, chopped

23 g salt

1000 g water

1200 g stone ground rye flour

In a large bowl, mix the ingredients and cover .

Dough

Ferment the dough overnight. Put the dough into loaf pans, lined with parchment paper.

Fully fermented dough

Proof the loaves in  their pans while  the oven is being  preheated.

Proofed Loaves

Bake:

for 20 minutes at 480 F

for 20 minutes at 460 F

for 20 minutes at 400 F,  without pans

Baked Loaves

Submitted to Yeastspotting.

 

 

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