Sourdough Rye Bread
|Sourdough starter||1 Cup (16 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Rye flour||2 Cup (32 tbs)|
|Lukewarm water||1⁄2 Cup (8 tbs)|
|Dry yeast||1 Tablespoon|
|Brown rice flour||4 Cup (64 tbs)|
|Oatmeal flour||1⁄3 Cup (5.33 tbs), oatmeal coarsely ground in electric blender|
To make the "sponge" mixture, combine first three ingredients in a large bowl, cover and set in a warm, draft-free place overnight.
Next morning, dissolve molasses in lukewarm water and sprinkle yeast over the surface.
Set aside for 5 minutes to activate.
Stir down the sponge, add oil, salt, activated yeast mixture, and all of the rice flour.
Mix in as much of the remaining rye flour by hand as possible, then turn out dough onto board or counter which has been well floured with the rye flour.
Knead dough briefly, to incorporate all the flour and finish with the oat flour to reduce stickiness of dough.
Place in oiled bowl, turning dough to oil surface.
Cover and put in warm place to rise for approximately 1 hour, or until double in bulk.
Form dough into one large loaf and one small loaf, place in well-buttered bread pans and leave to rise to the top of the pan .
Preheat oven to 375°F and bake for 35 minutes or until done.
Remove loaves from pans and cool on racks.