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RYE SOURDOUGH
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Rye Sourdough Sandwich Loaf for Baby

This is the easiest bread I have ever baked - three ingredients and no kneading required! This rye sourdough is so soft that your little one will love it!
Yield: 4 Little ones

Equipment

  • 1 small rectangular baking dish/ loaf tin ~12.5 cm x 7.5 cm x 5.5 cm
  • 1 extra baking tray

Ingredients you need

  • 130 g Organic rye flour
  • 127 g Warm water ~40 °C
  • 1 pinch of salt not for kids under 12 months
  • 2 g Rye sourdough starter active and bubbly

Directions

  • In a small bowl, add in all the ingredients according to the list. Mix the ingredients either using hands or an electric mixer until a sticky dough is form. If you are using an electric mixer, mix the ingredients at the lowest level for about 3-5 minutes until you get a sticky dough. You can find the rye sourdough starter recipe here.
  • Cut out a suitable piece of a parchment paper and place it into the baking dish or the loaf tin.
  • Transfer the sticky rye bread dough evenly into the dish or loaf tin. Moist a spoon/knife with water and smooth out the surface of the bread dough.
  • Dust a little all-purpose flour over the top of the sourdough.
  • Cover the baking dish or tin with a small plastic bag to prevent the dough from drying. Make sure that the bag is higher than the dish/tin, so that the dough does not stick to the plastic bag. Thereafter, keep the bowl in a warm place (about 21 °C - 26 °C). The sourdough will work faster in a warmer place.
  • Wait for 12 - 24 hours, the rye bread dough should double in size. The dough should be at least of the same height of the baking dish/ loaf tin. If the dough reaches its maximum height and starts to fall, then you should definitely bake the rye sourdough sandwich loaf.
  • Preheat baking oven to 230 °C.
  • Reduce the heat to 200 °C. Place an extra baking tray upside down into the highest level of the baking tray and bake the rye sourdough for a total of 25 - 30 minutes. It depends on your baking oven, you might need to adjust the baking time accordingly. Just have fun and try it out.
  • Depending on your preference on how “brown” you want your baby rye sourdough to be, remove the top baking tray after 20 - 25 minutes (be careful, it is very hot!).
  • After baking, remove the sourdough bread along with the parchment paper from the baking tray/tin and place it on a cooling tray until it is completely cool down. Thereafter, remove the parchment paper gently. You can store it in a cloth bag. Serve this sourdough plain or with some homemade baby fruit jam for breakfast. Finish it within 3-4 days.