Sourdough Rye/Wheat bread

2 cups of rye starter culture (see method)

1 cup of warm filtered water

1/2 cup organic extra virgin olive oil

1 teaspoon unprocessed sea salt

2 cups organic rye flour

2 - 3 cups organic wheat flour

Method:

The rye starter culture needs to be prepared 5 days before. Once this is in place preparing the bread dough is relatively simple.

The starter is made by mixing a cup of rye flour with a cup of lukewarm filtered water (whey can be added as an innoculant to speed up the fermentation, though is not necessary). This needs to be left covered with a tea towel in a warm part of the house for 24hrs. Transfer to a sealable mason jar the next day, but keep in a warm place. Each day for the next 4 - 5 days the culture needs fed with 2 tbsps of warm filtered water and 2 - 3 tbsps of rye flour. Within the week it should be obvious that it is bubbling a fermenting as it will have risen up the jar. This shows that the lactic acid bacteria are actively fermenting the grains. Retain a cup of culture in the mason jar each time some bread is made to grow the culture again for the following week.

The bread is made by placing the starter culture, salt, olive oil and half the water into a bowl and mixing the ingredients together. Add the 2 cups of rye flour and blend well. Add the other half cup of water and mix again. Fold in the 2 cups of wheat flour until well mixed. Use the final cup of wheat flour to mix with the loaf whilst kneading the bread. Be careful not to add too much flour and dry out the dough. Use just enough so the dough doesn't stick to your hands, but not so much that the dough becomes firm and dry. It should still remain moderately soft and workable. After about 7-8 minutes of kneading the dough should be gently stretched and pressed into a lightly oiled loaf tin. The bread dough should then be covered and left to rise for between 6 to 12 hours depending on the time of year (longer in the cooler months). Once risen it needs cooking in an oven at 180 degrees celcius for 45 - 50 minutes or until golden brown and a small skewer comes out of the loaf clean. Remove and cool on a wire rack.