- 1 cup rye flour
- 1/2 cup bread flour
- 2/3 cup water
- 1/4 cup water
- 1/2 tablespoon salt
- 1 tablespoon white sugar
- 1 tablespoon olive oil
- 1 tablespoon caraway seed
- 1 cup rye flour
- 1 cup bread flour
- 1 cup sourdough starter
- 1/2 cup water (optional)
- 1 teaspoon salt (optional)
- The night before you want to bake the bread, feed the starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup water. Cover, and let stand at room temperature overnight.
- In a large bowl, mix together expanded starter, 1/4 cup water, salt, sugar, oil, seeds, and 1 cup each rye and bread flour. Add more or less flour as necessary to get a soft dough.
- Turn dough out onto a lightly floured surface, and knead until satiny. Place in a well oiled bowl, and turn once to oil the surface. Cover with a damp cloth. Allow to rise in a warm spot until doubled.
- Punch down dough, and shape into loaves. Place on a greased baking sheet. Allow to rise until doubled in bulk.
- Bake at 350 degrees F (175 degrees C) for 40 minutes, or until it sounds hollow when thumped on the bottom.
- Alternate baking method for chewier, salty crust: Bake 20 minutes at 350 degrees F (175 degrees C). In a small bowl, mix together 1/2 cup water and 1 teaspoon salt. Remove loaves from oven and brush crust with salt water. Continue baking for 25 minutes more, brushing at 10 minute intervals.
10/11/2019
recipepes.com
sourdough rye, recipe
PT15M
PT1H
5
455 calories
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