Rye Sourdough Almond Bread

Preparing the Sourdough Starter In a glass jar, mix 100g rye flour, 100g water, and 25g rye sourdough starter. Cover loosely and let it sit at room temperature for 12-16 hours, until it becomes bubbly and active.

Mixing the Bread Dough In a large bowl, combine the bread flour, whole wheat flour, water, and salt. Add the bubbly sourdough starter and mix until it forms a shaggy dough. Fold in the almonds until well distributed.

Kneading and First Rise Transfer the dough onto a floured surface and knead for about 10-15 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise at room temperature for 2-3 hours, until doubled in size.

Shaping and Second Rise Punch down the dough and shape it into a round or oval loaf. Place it on a lightly floured surface, cover with a towel, and let it rise for another 1-2 hours, until puffy and proofed.

Baking the Bread Preheat the oven to 450°F (230°C). Score the top of the bread, sprinkle with almonds if desired, and bake for 35-40 minutes, until the crust is golden brown and the bread sounds hollow when tapped on the bottom.

Cooling and Enjoying Transfer the bread to a wire rack and let it cool completely before slicing. Enjoy the rye sourdough almond bread with your favorite spreads or toppings.