Onion Rye Sourdough…and toast

It is just too satisfying to toast up a nice sour, thick, chewy piece of sourdough bread in the morning with coffee! It is my favorite breakfast. I baked up a batch of Onion Rye Sourdough yesterday and made two large loaves using the new Danish Rye starter (which is finally available on my site at http://www.northwestsourdough.com/starter.html)

First thing this morning, I sliced off a hunk of this terrific smelling bread and toasted it to have with my morning coffee. Wow is it good!

Mmmmmm…..doesn’t that make you want to run out and buy some Rye flour? Well, I grind my own and it is great to have it fresh and whole and organic. Here is the dough as it is raising on it’s final proof:

I really needed the oven hot to start with and be able to turn it down more as it baked. I am going to try that next time. The crust was a bit too dark on the bottom but to turn it down would mean a longer time of heating the oven before the next loaf went in and that loaf couldn’t wait very long.

Here is the first loaf, I cut the crust all across the top (who knows why) and so it looks like a slashed survivor! I did both of them this way, just trying out something new.

Here is a closeup of the crust:

Here is loaf number two:

Here are both loaves:

Here is a closeup of the crumb:

This is a light Rye made with a ferment sponge of Rye flour and Whole Wheat flours and Rye flakes using the Danish Rye starter. The onion, caraway and bread flour was added the next day. This bread was baked at the request of hubby who is now in seventh heaven with a thick Onion Rye salami sandwich for his lunch today. Have a great day!