Spiced sourdough rye bread

This is a rye bread even for people that don't like rye. It is now one of my favourite breads, packed with aromatic spices, the smell that fills the kitchen when baking is just amazing, and so is the bread. It goes both with sweet or savoury toppings, but the way I prefer is lightly toasted with some goats butter. Simple but delicious.

Sliced and ready to be eaten

Ingredients

• 125g sourdough starter (100% hydration)
• 190g water
• 20g molasses
• 1tsp fennel seeds
• 1tsp aniseed
• 1/2tsp caraway seeds
• Zest of one orange
• 125g rye flour
• 125g white bread flour
• 1tsp salt

Method

• Measure the water into a mixing bowl and mix in the starter. Add the molasses, all the spices and the orange zest, and mix.
• In a separate bowl mix the flours together with the salt. Add the flours to the wet mixture, mixing until well incorporated. Cover the bowl and rest the dough for 30 minutes.
• Transfer the dough to an oiled surface and knead it about 10-12 times. Shape it into a ball and put the dough back in the bowl and cover it. Repeat this process 3 more times.
• After kneading the last time, rest the dough for 1 hour.
• Transfer the dough onto a lightly floured surface and pre-shape it into a ball. Cover the dough and let it rest for 15 minutes.
• Shape the dough into a tight ball and put it in a floured bread basked, seam side up, and proof it for about 4 hours.
• Bake in a pre-heated oven to 240C for 30 minutes, reduce the temperature to 220C and bake for a further 15 minutes or until done.