The Homemade Rye Bread Bimby, a genuine recipe perfect for those like me who love everything whole grain, homemade, and wholesome!
I used my sourdough starter, born during the Covid 19 quarantine thanks to my son Michy‘s little hands, as you all remember it was a very challenging time, stuck at home, with much fear and many uncertainties. So our sourdough starter was born just like that, from his little hands, with much love and hope, and it is very strong, in fact, it never lets us down, oh I forgot the name of our sourdough starter is MICHY!❤️
Here’s the recipe, let me know if you liked it!
See you soon, Susy.
Try also:
- Difficulty: Easy
- Cost: Very economical
- Rest time: 6 Days 8 Hours
- Preparation time: 10 Minutes
- Portions: 8People
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 257.64 (Kcal)
- Carbohydrates 51.98 (g) of which sugars 0.42 (g)
- Proteins 9.23 (g)
- Fat 1.07 (g) of which saturated 0.00 (g)of which unsaturated 0.02 (g)
- Fibers 4.88 (g)
- Sodium 573.11 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Homemade Rye Bread Bimby
- 2 1/3 cups rye flour (Whole grain)
- 1 2/3 cups Manitoba flour
- 1 1/4 cups water
- 5 1/3 oz sourdough starter
- 2 tsp barley malt (Or honey)
- 2 tsp salt
Before starting the recipe, I refreshed the sourdough starter twice to make it stronger 💪😜
How to Make Homemade Rye Bread Bimby
In the bowl, I put the water, the sourdough starter, and the malt, start at 98°F for 4 Min. Speed 3
I add the flours and finally the salt, start for 3 Min. Kneading setting. I transfer the dough to the work surface and knead by hand and then proceed with the folding technique.
The folding technique is crucial to form the gluten network in the dough and to achieve good growth and crumb structure in the bread.
I stretch the dough with my hands, giving it a rectangular shape, imagine dividing it into 3 equal parts, fold the right part towards the center and then the left part. I get a narrower rectangle, I stretch it again with my hands and repeat the same procedure, bring the bottom side towards the center and close with the top one, turn the dough, shape it into a smooth and uniform ball. I leave the dough to rise (it will take at least 8 hours), at room temperature in the bowl or in a bread proofing basket, score the surface with a knife and cover with a cloth.
Once the dough has risen, I place it in the floured bread mold, score the surface and bake in a static oven at 482°F for the first 10 minutes, then at 392°F for about 30 minutes. Place a small pot or a glass bowl with water inside the oven to create humidity, which helps the bread to rise and makes the crust shiny and crispy! Our homemade rye bread is ready, I let it cool slightly and then cut the first slice, and taste! It’s delicious, my son and husband are thrilled with it, super approved, definitely to make!
