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Sourdough Rye Bread

Chef.at.Home's picture
<p><a href="http://en.wikipedia.org/wiki/Sourdough#mediaviewer/File:Sourdough_miche_%26_boule.jpg">http://en.wikipedia.org/wiki/Sourdough#mediaviewer/File:Sourdough_miche_%26_boule.jpg</a></p>
Ingredients
  Active dry yeast 1 Tablespoon (1 Package)
  Rye flour 3 Cup (48 tbs)
  Sourdough starter 1 Cup (16 tbs) (Room Temperature)
  Sugar 1⁄4 Cup (4 tbs)
  Butter 3 Tablespoon, softened
  Caraway seed 2 Teaspoon
  Unbleached white flour 3 1⁄4 Cup (52 tbs)
  Baking soda 1⁄2 Teaspoon
Directions

In large mixer bowl soften yeast in 1 1/2 cups warm water (110°).
Blend in rye flour, Sourdough Starter, sugar, butter, caraway seed, and 2 teaspoons salt; beat well.
Combine 1 cup of the white flour and the soda; stir into flour-yeast mixture.
Add enough remaining unbleached flour to make a moderately stiff dough.
Knead on floured surface till smooth (5 to 8 minutes).
Place in greased bowl, turning once.
Cover; let rise till double (about 1 1/2 hours).
Punch down; divide in half.
Cover; let rest 10 minutes.
Shape in 2 loaves; place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
Cover; let rise till almost double (45 minutes).
Bake at 375° for 35 to 40 minutes.
Remove from pans; cool.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread

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