Rye baton
Ingredients
150g sourdough starter
350g strong white flour
100g wholemeal flour
50g rye flour
325g water
13g instant yeast
25g honey
25g oil or melted butter
11g salt
Makes 4 loaves
Method
Combine the ingredients in a large bowl - it will make a slightly sticky dough.
Leave in the bowl and cover for 10 minutes.
Tip the dough onto a lightly floured surface and knead for 20s. Return the dough to the bowl and leave for 30 minutes.
Tip the dough onto a lightly floured surface and give the dough a turn (stretch and fold). Repeat twice at 30 minute intervals, then leave for 30 minutes.
Divide the dough into 4 equal pieces and form into batons. Leave to rise with the seam on top for 1 hour. Baking parchment helps with the manipulation here.
Heat the oven to 210c.
Bake for 35 minutes.