Blueberry Walnut Rye Sourdough/Apricot Pistachio Rye Sourdough

Using rye to make bread always is a challenge for me. The dough is usually sticky as well as hard to handle, and the bread easily becomes flat and dense because of not enough gluten. But I still keep on working on it. Why? Because I love to eat it! The breads that made by rye usually have a special smelling which I fall for. The bread tastes great and smells really good. It is chewy and moisture but not hard and dense.

However, I'm not satisfied with the apperence of the bread this time. I forgot to slash before baking, so they are not rise beautifully. I think I'll make the bread again and take another series of picture for replacement.



(adapted from Discovering Sourdough's "Blueberry Walnut Rye Sourdough")
Ingredients:

Blueberry Walnut Rye Sourdough (I started this dough at 1:00 pm)

1. Vigorous Starter @ 100% hydration (use a whole wheat or rye starter if possible)- 9 oz/255g
2. Water- 16 oz/453g (adjust water temperature so your dough temp is around 78F)
3. Sea Salt- .6 oz/17g
4. Rye Flour (mine was freshly ground) – 10 oz/283g
5. Bread Flour-16 oz/453g

This bread needs 5 hours to ferment, and you need to fold the dough once each hour. After last folding, put it in the refrigerator for 2 hours. Once your dough has chilled down for two hours, take it out and divide it in half. Rest for 10 minutes. Put 4 oz (about one cup) of walnut pieces on the dough and work the pieces in by folding the dough and kneading it. After you have incorporated the walnuts, let the dough rest for twenty minutes and then stretch it out again into a rectangle. Pour 4 oz of fresh blueberries on the dough and then roll up the dough into a loaf shape. Shape both loaves and then refrigerate overnight.

Next morning take out your loaves one at a time staggered at least 35 minutes apart. Let them warm up and final proof. If you have a proofing box place them in your proofing box. It can take 2 – 3 hours depending upon how warm your proofing area is and how cold your dough is.

Once the dough is proofed, slash and then place on a hot preheated baking stone in your preheated oven at 450F. Use a roasting lid and spray the loaf once all over just before placing on the lid. Bake for 20 minutes with the lid on and then remove the lid and bake for 15 – 20 minutes longer at 425F.