Rye Sourdough Bread With Blue Fenugreek
Blue fenugreek is a popular German bread spice. It has a distinct flavour, slightly sweet and nutty, milder than fenugreek.
This bread goes nicely with lots of butter and a hard cheese, like cheddar. Preferably eaten when it’s still warm.
Happy Baking!
Ingredients
300g rye flour
200g strong wholemeal flour
2 tsp blue fenugreek powder
15g salt
200g fresh sourdough starter
1 packet fast-action yeast
~ 350ml lukewarm water
Method
In a big bowl, mix the flours, salt, blue fenugreek, yeast and sourdough together.
The amount of water you need depends on the flour you’re using and the thickness of your starter.
Start off with about 2/3 and mix it roughly into the dry ingredients. Then add in as much as needed to get a soft dough.
Knead the dough for about 5-10 minutes using an electric mixer (about 15 minutes if you do it by hand) until the dough is stretchy and smooth.
Cover the bowl with cling film or a tea towel. Leave to rise in a warm place for about 1h or until doubled in size.
Preheat the oven to 200°C (fan).
Tip the dough out onto a dusted surface and push it down to knock the air out.
Shape the dough into a ball and place it on a baking sheet.
Bake for about 40-45 minutes until the loaf sounds hollow when you tap it on the base.
Leave to cool on a wire rack.