Pão de Centeio Integral (Whole Rye Sourdough)

Name: Pão de Centeio Integral (Whole Rye Sourdough)
Cuisine: Portugal
Ingredients: 220 g Active rye starter (100%); 650 g Whole rye flour (100% rye); 480–510 ml Lukewarm water; 13 g Sea salt; 30 g Linseed or caraway (optional)

A recipe from Portugal.

🇵🇹 Portugalbreakfastlunchsourdoughbakedheartyhealthy

Pão de Centeio Integral (Whole Rye Sourdough)

Nutrition (per serving)

230Calories

8 gProtein

44 gCarbs

3 gFat

2 gSugar

580 mgSalt

Ingredients

220 g Active rye starter (100%)
650 g Whole rye flour (100% rye)
480–510 ml Lukewarm water
13 g Sea salt
30 g Linseed or caraway (optional)

Method

Mix starter with 480 ml water until dissolved. Add whole rye flour and seeds. Mix to sticky dough. Rest 30 minutes. Add salt + extra water if needed. Mix/knead 5–7 minutes (very sticky).
Bulk ferment covered 4–6 hours at 24–26 °C with 3–4 stretch & folds first 2 hours. Dough should rise ≈60–80%.
Shape into tight boule. Proof in floured banneton 2–4 hours or overnight fridge.
Preheat oven 250 °C with Dutch oven. Slash loaf deeply. Bake covered 25 minutes, uncovered 20–25 minutes until 97–99 °C internal. Cool ≥3 hours.