Sourdough Rye & Buckwheat Bread
An Artisan companion for homemade Dill Dip!
While a was writing up the Special Occasion Meatballs recipe, I was experimenting with my overflowing sourdough discard. You know that wonderful sourdough starter my friend’s daughter gifted me 22 days ago, grin. As a learner at heart, I am enjoying playing with the dough.
My goal is to find recipes that are easy to make, tasty of course, and something I can freeze. I am pleased to share I am happy with both these recipes that I tested out, Sourdough Rye & Buckwheat Bread, and Sourdough English Muffins. My husband and neighbor loved the English Muffins, this particular recipe inspired a friend to start her own sourdough journey. I found the real life with dad webpages were helpful to me. These were easy to make, and easy to freeze.
The “real life with dad” is where my inspiration came to create the Sourdough Rye & Buckwheat Bread. I love learning from others who have a passion for their craft. I then play around with the core ingredients and change it up a bit. What Aaron (dad) wrote made it very simple for me; he provided 3 ingredients (3 parts un-fed starter discard, 1 part flour, and 1 tsp coarse salt per cup of starter). Easy right. Thank you, Aaron. This is where my recipe begins. I had both rye and buckwheat flour on hand, because I like hardy breads, and buckwheat is naturally gluten free. Rye is not gluten free, but why not combine both, less gluten overall. So, I did. What evolved was a dense, hardy loaf that was very tasty on its own, spread with some Kerrygold Irish Butter, which btw is my new crave. But, served with homemade Dill Dip and cubed for an appetizer was equally delightful. Let’s walk the journey together.
Sourdough Rye & Buckwheat Bread
Sourdough Rye & Buckwheat Bread
Serves 6-8 comfortably for an appetizer.
Ingredients
I did not weigh my ingredients, to help keep it simple for you. I used measuring cups.
2 cups of sourdough un-fed starter discard
1/2 cup of rye flour (more for kneading, 1 tablespoon at a time)
1/4 cup of buckwheat flour
2 teaspoons of course sea salt
lots of love
Directions
I used my hand to stir all the ingredients together. This is a wet dough that came together as I mixed with a wooden spoon, and my hand. If the dough feels too wet and sticky, fold in some more flour (I used rye), one tablespoon at a time to form a soft dough ball. Keep your hands floured to keep the dough from sticking to your hands.
Keeping your soft dough in the same bowl, cover and rise your dough in a warm spot for 2-hours. Don’t worry if it looks a little scraggly at this time, the dough will be fine.
After 2-hours, turn your dough on to a lightly floured surface and reshape to a smooth ball. Then in a separate bowl, lined with a linen kitchen towel - that is generously coated with flour (you can use all-purpose flour for this), gently place your reshaped dough upside down, seam side up in the bowl. Make sure your hands are floured to prevent the dough from sticking to you. Cover and let rest a second time for 90-minutes.
Pre-heat your over to 450 degrees.
After the 90-minute rise, transfer your dough to a lightly greased cast-iron Dutch-Oven, this is what I used or use a covered cast-iron skillet. You will flip the dough upright, so the seam side is down, and place in the Dutch-Oven. With a sharp knife slice 4 slices through the top of the dough to vent it. Cover and bake for 30-minutes. Uncover and bake for an additional 10-minutes.
Remove bread carefully from the Dutch-Oven and let it cool on a cooling rack for 1-hour. Your dough will be dense, and very hardy to taste. While your dough is cooling, combine the following ingredients and chill for your dipping sauce. You can also store this bread in an airtight Ziplock bag for a few days or freeze.
Dill Dip
Ingredients
1/3 cup sour cream
1/2 cup light Hellmann’s mayonnaise
3 tablespoons of diced dried onions
3 tablespoons of dried dill weed (or more to taste), I usually dry my own.
Directions
Mix all the ingredients together, taste - if you like it with a little more dill or onion, add to your tastebud’s agree with you too, smile.
Let chill for 1-hour. This will infuse all the ingredients and deliver you a very tasty dipping companion for that Sourdough Rye & Buckwheat Bread.
May you be inspired this week.
With love and best wishes from Wendy’s Kitchen to yours.
God Bless you with lovingkindness.
Wendy