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    Roggenbrot (sourdough Rye)


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: HollyMcDonoughGA

    List of Ingredients




    Sponge:

    2 cups Sourdough Starter
    1 cup bread flour

    Dough:

    1/2 Cup Milk
    1 teaspoon salt
    1 tablespoon caraway seeds
    3 tablespoons brown sugar
    1 tablespoon butter
    1 tablespoon vital wheat gluten
    2 cups rye flour
    water as needed

    Recipe



    Knead the Sponge ingredients for 5 minutes, allow to sit for 8 hours or
    longer. Add the dough ingredients and select the basic, white, or grain
    cycle and press start.

    This is a heavy dough that rises slowly and needs a relatively long rise, such as a last rise of 2 hours or more. This means you will need a
    programmable machine or you can prepare it on the dough cycle and then shape and allow to rise in a regular pan and then bake at 350 degrees until done. The interior should read 200 degrees, when a thermometer is inserted in the center.
 

 

 

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