Sourdough Rye Bread
Source of Recipe
BBR
Recipe Introduction
Posted by: mojazz***********This bread takes a very long time, but not a lot of effort. Just start the sponge the night before you want to make it, then plan how to fit the various long incubations into your day. The flavor is well worth the wait. It keeps surprisingly well for bread with no preservatives
List of Ingredients
1 1/3 cup "starter.html"
1 cup water (filtered or spring water if your tap water has chlorine)
3 cups rye flour
2-4 cups unbleached all purpose flour
1/3 cup powdered wheat gluten
2 tsp salt
1 tsp baking soda
1 Tbsp. sugar (optional; it helps the yeast)
2 Tbsp caraway seeds (optional)
olive oil
corn mealRecipe
Make the sponge, well in advance: mix the sourdough starter, water, and rye flour in a large bowl, beat until smooth, cover, and set in a warm place for about 12 hours. (Up to 24 hours is fine; you can wait as little as 2 hours, but then the flavor is not as intense and the later rising steps take forever.)
Sift together 2 cups of all purpose flour, wheat gluten, salt, baking soda, and sugar. Stir in the caraway seeds, if you like them, and add to the sponge. Mix it all in, then add more flour if necessary to get a stiff dough that's not very sticky. When you've reached this point, turn it out onto a well-floured board and knead for 5-10 minutes. (You can, of course, use various machines for this; I like kneading bread dough.) Let the dough rest for a bit while you wash the bowl and grease it well with olive oil. Knead the dough a bit more, then form it into a ball. Put it in the oiled bowl, turn it over to thoroughly grease all surfaces, then put it in a warm place to rise for 2-4 hours
(The longer rising time at this stage gives a richer flavor in the finished loaf.)
At the end of the rise, the dough should be puffy (so that a finger poked into it leaves a clear impression) and doubled in bulk. Punch the dough down, knead it a bit more, and divide it in half. Form each half into a loaf. To form a beautiful loaf, flatten the dough into a large rectangle. Starting at a short end, roll the rectangle into a log. Thoroughly pinch the seam shut, then push the ends of the roll into the loaf. (This will leave odd, deep dimples in the end, but they'll go away during the rising.) Roll it back and forth until it's uniform in thickness. Place each loaf on a cookie sheet sprinkled with corn meal (to prevent sticking), cover loosely with a bit of plastic wrap, and set back in your warm place to rise for about 1 1/2 hours.
After this time, your loaves should be almost doubled in bulk. Start pre-heating the oven to 425°F.
Slash the loaves diagonally with a very sharp, finely serrated knife. (This gives them more room to expand, and makes a lovely finished product.) Rise for about another half hour, after which time the slashes should be well spread and the oven thoroughly pre-heated. Bake the loaves for about 25 minutes. When done, they'll be fairly dark brown and the bottoms will sound hollow when thumped. If they don't sound hollow, put them back in for a few more minutes, at a lower temperature if they're getting too dark.
Rye Sourdough Starter
2 c of rye flour
1 c plain yogurt at room temp
3/4 c warm water
2 1/2 T cider vinegar
1 T yeast
1/2 t crushed caraway seed
1/2 t ground cardamom
To be added each of the last 3 days 1 c rye flour 2 T brouwn sugar dissolved in 3/4 c warm water
Step 1).Combine ingredients in large bowl and beat until well blended. Cover and let stand at room temp for 24 hrs.
Step 2) Beat in 1 c rye flour with brouwn sugar/water mixture. Let Stand at Room temp for 24 hrs.
Step 3) Beat in 1 c rye flour with brouwn sugar/water mixture. Let Stand at Room temp for 24 hrs.
Step 4)Repeat previous provcedure. Let stand another 24 hrs after which the sourdough starter will be ready for use. You will have far too much but you can give some away and use it for other sour dough purposes.
Now that you have the sourdough, you are ready to make the bread. As you take from this supply to make the bread, you must replenish it wih a mixture of
1 c of rye flour
3/4 c warm water/ 2 T brown sugar
for each cup of sour you take out.
** Note keep the sourdough mixture in a large glass container and DO NOT screw the lid on it too tight or the pressure will build inside.
**Let the sourdough mixture sit at least 6hrs or room temp before using! Feed before using
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