This recipe guides you to make a fluffy rye bread using only rye flour, enhanced with psyllium husk for improved texture and elasticity.
Mix the psyllium husk with lukewarm water in a bowl and let it sit for about 10 minutes until it forms a gel-like consistency.
In a large bowl, combine the rye flour and salt.
Mix the rye sourdough starter with the psyllium gel. Add honey or molasses if desired.
Combine the wet ingredients with the dry ingredients, mixing thoroughly until you have a sticky dough.
Cover the bowl with a damp cloth and let the dough ferment at room temperature for 8 to 12 hours, or overnight.
Gently shape the dough into a loaf with wet hands and place it into a greased loaf pan or onto a baking sheet lined with parchment paper.
Cover and let the dough proof for another 2 to 3 hours until it shows some signs of rising.
Preheat your oven to 220°C.
Make a few slashes on top of the loaf with a sharp knife to allow it to expand.
Place a tray of water at the bottom of your oven to create steam.
Bake the bread at 220°C for 15 minutes.
Reduce the oven temperature to 180°C and continue baking for another 45 to 50 minutes.
Remove the bread from the oven and let it cool completely on a wire rack before slicing.
Enjoy your fluffy rye bread with your favorite spread or topping!
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