Cracked Rye Polenta Sourdough 🍞

Instructions

In a bowl, combine the cracked rye, polenta and boiling water. Cover and leave for 12 hours.

In a bowl, combine the flour, most of the water, the salt, molasses and sourdough starter. Mix to combine and adjust the water as needed to achieve a medium dough consistency.

Add the cracked rye mixture until completely incorporated into a wet dough. Oil a container, add the dough, cover and ferment at room temperature for 2 hours. Fold the dough at 40 and 80 minutes, if the dough is quite loose after 2 hours, fold for a third time.

Divide the dough into two equal pieces, shape into balls, cover and leave for 30 minutes. Shape into tight balls using the edge of your hands, tucking the edges of the dough underneath.

Place the loaves (seam-side down) in two bowls that have been dusted with whole wheat flour. Slip into large plastic bags and proof for 2 and a half hours to increase in size. (Time depends on room temperature).

Preheat the oven to 220C. Add the loaves to baking trays lined with baking paper. Place in the oven and bake for 50 minutes or until the crust is a deep brown. Turn off the heat and leave the loaves in with the door ajar for another 10 minutes before removing to cool.