SOURDOUGH RYE
Categories Bread Breakfast Bake High Fiber St. Patrick's Day
Yield 20 2 loaves
Number Of Ingredients 8
Steps:
- Preparation 1. To make the starter: In a tall, narrow, nonmetal container (a tall, narrow bowl is fine), mix 2/3 cup rye flour with 1/2 cup water, along with the tiniest pinch of instant yeast - less than 1/16 teaspoon. Cover and let sit for about 24 hours, then add the same amount of both flour and water (no more yeast). Repeat twice more, at 24-hour intervals; 24 hours after the fourth addition, you have your starter. (From now on, keep it in the refrigerator; you don't need to proceed with the recipe for a day or two if you don't want to. Before making the dough, take a ladleful - 1/2 to 3/4 cup - of the starter and put it in a container; stir in 1/2 cup rye flour and a scant 1/2 cup water, mix well, cover and refrigerate. This starter will keep for a couple of weeks. If you don't use it during that time and you wish to keep it alive, add 1/2 cup each flour and water every week or so and stir; you can discard a portion of it if it becomes too voluminous.) 2. To make the dough: Combine the starter in a big bowl with the rye flour and the whole-wheat or white flour. 3. Mix well, cover with plastic wrap and let sit overnight, up to 12 hours. 4. The next morning, the dough should be bubbly and lovely. Add the salt, the cracked rye and 1 cup water - it will be more of a thick batter than a dough and should be pretty much pourable. 5. Pour and scrape it into two 8-by-4-inch nonstick loaf pans. The batter should come to within an inch of the top, no higher. 6. Cover (an improvised dome is better than plastic wrap; the dough will stick to whatever it touches) and let rest until it reaches the rim of the pans, about 2 to 3 hours, usually. Preheat the oven to 325 and bake until a skewer comes out almost clean; the internal temperature will measure between 190 and 200. This will take about 1 1/2 hours or a little longer. 7. is above
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Youare Likepapa
[email protected]Overall, I was disappointed with this recipe.
Rehman Asif qureshi
[email protected]The bread took too long to make.
Megan Beverly
[email protected]The instructions were not clear enough.
Armanur Jaman
[email protected]The bread was a bit dry.
MARCEL Syn
[email protected]This bread is a bit too sour for my taste.
DANCER JOYDEB
[email protected]I love this recipe! It's so easy to follow and the bread always turns out great.
Frosty!
[email protected]This bread is amazing! It's so flavorful and the crust is perfect.
Alvin Petero
[email protected]I'm so glad I found this recipe! It's the best sourdough rye bread I've ever had.
Ayush Daude
[email protected]This bread is delicious! I love the tangy flavor of the sourdough and the caraway seeds add a nice touch.
Prom Hlase
[email protected]I love this recipe! The bread is always perfect and it's so easy to make. I highly recommend it.
Aries Marasigan
[email protected]This was my first time making sourdough rye bread and it turned out great! The bread is hearty and flavorful, and the crust is nice and crispy.
Amit Sah
[email protected]This bread is so good! It has a wonderful tangy flavor and the caraway seeds add a nice crunch. I'll definitely be making this again.
QASR ALKARAM FOOD
[email protected]I've been baking sourdough rye bread for years and this is one of the best recipes I've tried. The bread is always delicious and the crust is perfectly crispy.
sanjay yadav
[email protected]This recipe was easy to follow and the bread turned out great! I'm a beginner baker and this was one of the first sourdough breads I've made. It came out perfect and I'm so happy with the results.
Stephen Karanja
[email protected]This sourdough rye bread turned out amazing! The crust was perfectly crispy and the inside was moist and flavorful. I loved the tangy sourdough taste and the caraway seeds added a nice touch of flavor.