Ingredients
- 150 grams active sourdough starter
- 300 grams Spring water room temperature
- 10 grams salt
- 10 grams oil
- 10 grams molasses
- 1.5 tsp. cocoa
- 300 grams War Eagle Mill Organic Bread Flour unbleached
- 100 grams War Eagle Mill Organic All Purpose Flour unbleached, unenriched
- 100 grams War Eagle Mill Organic Rye Flour
Instructions
- In a large bowl, mix together all ingredients, cover and let sit on the counter for 30-45 minutes for dough hydration. Stretch and fold dough (with wet hands), cover and let sit on countertop for 30 minutes- repeat this 3-4 times until dough is no longer sticky.
- Turn dough out onto lightly floured surface. Stretch dough into a rectangle, shape dough into a ball by pulling sides together and pushing/pull until a tight ball is formed. Cover and let sit for 30 minutes. Shape again. Place dough ball in floured banneton or bowl lined with floured tea towel. Cover and let rise until doubled in size or cover and place in refrigerator for slow fermentation overnight.
- Preheat oven to 450 degrees with Dutch Oven inside the oven to preheat as well. Turn dough out onto bread sling or parchment paper with cornmeal sprinkled on top. Score the dough how you like and place in preheated Dutch Oven or Loaf Pan.
- Bake covered for 35 minutes at 450 degrees. Remove cover and bake another 10 minutes. Carefully remove loaf from the Dutch Oven and allow to cool for at least 1 hour before cutting. Enjoy!
Nutrition
Serving: 1slice | Calories: 129kcal | Carbohydrates: 26g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Sodium: 244mg | Potassium: 65mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Calcium: 8mg | Iron: 1mg
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