Sour dough using a rye starter

[cookie1]

Sourdough Using a Rye Starter
[/For this you need a rye starter.i]
Here is the link I put up to convert Chookie's starter to rye.http://www.forumthermomix.com/index.php?topic=17259.0 You need to do this the afternoon before you need it. You will then have a lovely, bubbly starter to use.
This dough is best left in the fridge overnight (or more if need be). I make it twice (the thermomix wont be able to knead a double batch) and put each into the end of a large bread tin. You can make one mix and use a small tin. You only need one batch of starter to make a double mix.
Ingredients
75g rye starter
250g filtered water
175g wholemeal spelt flour ( I get mine from Woolworths)
175g Bakers' flour ( I use the Laucke bread mix)
50g fine semolina
˝teaspoon salt
Preparation
Place starter and water into bowl.
Add the rest of the ingredients.
Knead for 20 seconds, and then leave for about 10 minutes.
Knead for 1 minute.
Place dough into a container with a lid, or cover well with cling wrap and place in the fridge.
When you want to cook it, take out of the fridge and leave to return to room temperature.
Carefully lift one side of the dough, and fold over the top of the dough to the other side. Do this with each side. Turn oven to about 200C, or whatever you like to cook your bread at.
Leave dough to rest for about 20 minutes.
Place into a suitable bread tin and allow to rise to about double.
Bake for 30-40 minutes.
This sounds complicated, but once you have done it it's easy. The bread is not a light bread, its quite heavy but I think has a lovely flavour.
This is how I have adapted a recipe of Yoke's to suit  me.

[judydawn]

What a lovely loaf cookie, bet it tastes good too!

[cookie1]

Certainly does Judy.

[Cornish Cream]

Beautiful loaf Cookie