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Sourdough Rye Bread
This is a common bread found in Germany, or old world German bakeries. When I have entertained groups of active or retired military, I have served this, as there are usually some German mates. They are happy to take the leftovers home with them. Yes, it’s involved, well worth the time.
2 packages yeast
3 /14 cups warm water
6 cups bread flour
2 cups medium rye flour
2 teaspoons salt
1 tablespoons caraway seeds
2 tablespoons butter
3 tablespoons sugar
Four days ahead: Combine 1 package yeast, 2 cups very warm water, and two cups bread flour. Cover tightly with plastic wrap and let stand in a warm place for two days. Refrigerate for at least one more day before preparing the dough. Then combine 1 cup starter, the rye flour , 1 cup water, and the caraway seeds. Cover tightly and let stand overnight.
Dissolve the 2nd package of yeast in I/4 cup very warm water.
Stir down the preparation, add the proofed yeast, salt, sugar, and butter. Beat well.
Add 4 cups bread flour and knead very well.
Can be made in a very heavy duty mixer. The dough will be sticky.
Allow to rise.
Punch down, knead lightly to for 2 minutes.
Shape into 2 round loaves. Place on buttered baking sheets, that have been dusted with cornmeal.
Preheat oven to 375 F
Let rise until double.
Brush with egg wash, 1 egg beaten with 1 tablespoon water.
Bake 30 minutes or until loaves sound hollow when taped on the bottom
This bread has a very sturdy crust. If a softer crust is desired, cool covered with a towel.
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