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I made a nice sourdough rye after cooking pizza's. I use a quick and easy recipe for those with sour dough starters, otherwise you can make it without.
4 cups King Arthur Bread Flour
1 cup rye flour
1 tbs kosher salt
2 tsp yeast
1 tbs brown sugar
1 cup sourdough starter
Ice water as needed
Mix everything on kitchen aid, use enough water to make typical bread dough, not too dry, more on the wet side, not as wet as ciabatta.
Mix 15 minutes speed 3, bench rest 1 hour, split into two balls, refrigerate overnight. Bring to room temp before baking at 400 degrees in the WFO
4 cups King Arthur Bread Flour
1 cup rye flour
1 tbs kosher salt
2 tsp yeast
1 tbs brown sugar
1 cup sourdough starter
Ice water as needed
Mix everything on kitchen aid, use enough water to make typical bread dough, not too dry, more on the wet side, not as wet as ciabatta.
Mix 15 minutes speed 3, bench rest 1 hour, split into two balls, refrigerate overnight. Bring to room temp before baking at 400 degrees in the WFO