rye bread

Honey, Molasses & Oat Porridge Sourdough Rye

*Makes 1 tin (9x5x5) loaf. Can double recipe for 2 tin loaves 

Baking schedule: Feed starter first thing in the morning a 1:1:1 ratio and place somewhere warm. Should be peaked and ready to go within 4-5 hours. Shape loaf late evening and into fridge. Bake first thing in the morning.

  • 250g lukewarm water
  • 75g peaked starter or levain
  • 35g honey
  • 40g molasses **note: if you don’t like the flavour of molasses, feel free to sub this for additional 40g  honey
  • 30g avocado or olive oil
  • 400g 1847 Daily Bread Flour
  • 100g 1847 Rye Humour rye flour
  • 9g sea salt

Day 1 – AM

For the oat soaker:

60g rolled oats + 30g sunflower or flax seeds
Add *hot* water off the boil to just cover oat/seed mixture and let soak for 1 hour

  1. Add water, starter, honey, molasses and oil to a large mixing bowl and combine well. Add flours and sea salt, combine well (mix thoroughly!), cover with a damp towel or linen and place in oven w/ light on. Make your oat/seed soaker. 
  2. After 60 minutes, prior to your first stretch and fold, add the oat/seed mixture. Just dump it in, as the oats will have soaked up all the water.
  3. Try to do 3 or 4 more stretch and folds over the next 3 hours.
    Depending on final dough temperature after mixing and the temperature in your oven w/ light on, bulk fermentation will take 7-9 hours. You’ll know when it’s ready as the dough will have almost doubled in size.

Day 1 – PM

  1. Once bulk fermentation is complete, wipe your countertop with some oil and dump your dough. If you doubled the recipe, split your dough in two using a bench scraper. PRESS out your dough(s) into roughly rectangular shapes with the short side facing you. Because this is a tin loaf that will be used for sandwiches and toppings with all sorts of goodies, we want a nice uniform crumb, and pressing the dough out will ensure we don’t end up with huge pockets of air. 
  2. Picking up the top end of the dough, roll it toward you, tucking the ends in near the finish. Let the shaped doughs rest for 10 minutes.
  3. While resting, lightly oil your tin pan or line with a piece of parchment paper.
  4. After the bench rest, tighten up the dough using a bench scraper and your hand to pull it back and forth.
  5. Place dough into tin, cover with a damp towel or linen and place in refrigerator overnight.

Day 2 – AM

  1. In the morning, preheat your oven to 450f with a rack in the middle. When the oven is preheated, take the loaf from the fridge, spritz the top with water, and coat the top of the loaf with more rolled oats. Score loaf with one quick slash down the middle.
  2. Place tin in oven, and immediately drop the temperature to 415f. Let bread bake for 50-60 minutes.
  3. Let the loaf rest at least a few hours before slicing – failing to do so will result in a gummy texture if the bread has not cooled adequately. 

Enjoy! I love to top with peanut butter, banana, and more honey, but this bread makes a great vessel for all sorts of snacks! Make sure to tag @chris.a.cooks and @1847flours and share what you’re topping your slices with!