One of the great things about having a grain mill is that it provides you with a big range of flour options for baking – wheat, corn, rye, barley, oat, triticale, spelt, and more can be purchased cheap from farm stores in 50# bags and stored for the long haul either in the bag themselves or in 45 gallon drums to be ground as you need. That makes producing “artisanal” loaves such as this light rye a breeze and a cheap one at that.
Sourdough rye bread ready for the oven
With a bit of tang from the sourdough and the full extraction rye flour cut with some white this loaf is an easy sell for most folks.
Even better, while it takes a bit more forethought the actual time required to work the loaf is minimal – especially if you have a stand mixer.
1cup watermore or less to get a nice elastic dough
Before you turn in the night before baking day combine all of the ingredients needed to make the overnight starter and cover it with a tea towel
Baking morning mix the overnight starter with the white flour, salt and slowly add water to obtain a nice bread dough. Since the whole grain flour has already been hydrated you don't need to overhydrate as you might when making whole grain doughs.
Kneed the dough for about ten minutes until somewhat elastic
Set dough in a bowl and cover. Let rest for about one hour until about 1 3/4 the original bulk.
Gently form into a loaf (these quantities make one loaf - but the recipe scales up well and two loaves is generally my standard)
Place on a baking sheet - I like to use silicon baking mats rolled to make it into a more upright loaf form. Cover with a tea towel for another hour to hour and a half.
Heat the oven to 450F and when it has come up to temperature spray in water to form steam. Allow to come back to temp, then place the loaves in the oven spraying in water once again.
Bake for 40 minutes and allow to cool completely before cutting.