Evan’s Thornhill Farm 100% rye sourdough boule
9.6 oz / 272 g rye flour
1 tsp / 5.3 g sea salt
8.2 oz / 232 g active rye sourdough culture
5.5 oz / 156 g hot water
2 Tbs/ 50 g honey
1 Tbs / 18 g melted butter
Makes 1 small round
Transfer to a buttered baking sheet or parchment paper to knead for 5-8 minutes. Do not add any extra flour, moistened hands with water to prevent dough from sticking. Shape loaf into a tall round as dough will spread.
Cover with a dusting of flour then plastic wrap or damp towel, put in a warm place for 3-4 hours or overnight.
(optional) To top dough, sift bran from flour and sprinkle bran evenly around the loaf; or, top loaf with oats, caraway, or other favorite seed.
Pre-heat oven to 450 F.
Bake, preferably with steam, on a preheated stone or baking sheet, after 5 minutes drop baking temperature to 350 F. and continue baking for 30-35 mins.
Tim Van de Weert bringing the 2017 crop of barley to be malted. The malted barley will be smoked on the farm and become the second ingredient in our Thornhill Farm rye whiskey. Peterson’s Quality Malt will send most of the barley to the breweries in Vermont. in the background, 24 acres seeded to legumes/green manure, resting from rye after two seasons of rye. Thornhill Farm rye, barley and cropland for grain is certified organic by Vermont Organic Farmers.