SOURDOUGH STARTER AND SOURDOUGH RYE BREAD
A very satisfying and tasty country bread from Eastern Europe, this is not difficult to make. The starter has to be left to ferment for a couple of days, so it does require a little advance planning. This makes 2 large loaves. Enjoy! Adapted from Classic Home Cooking. Prep time does not include time to make the starter or sponge, but does include rising time.
Provided by Sharon123
Categories Sourdough Breads
Time 3h20m
Yield 2 large loaves
Number Of Ingredients 12
Steps:
- Make the starter:.
- Put the flour into a large bowl and stir in yeast. Make a well, pour in the water and mix.
- Cover tightly and leave at room temperature for 2 days. Or you could leave the starter in the refrigerator for up to 1 week.
- Make the sponge:.
- Put the rye flour into a large bowl, add 2 cups of sourdough starter and the water, and stir to mix. Cover tightly and leave at room temperature for 8 hours or chill in the fridge for up to 2 days.
- Make the bread:.
- Put the flour into a bowl, add the sponge mixture , yeast, measured water, caraway seeds(if using), and salt, and mix to a soft and slightly sticky dough.
- Turn the dough into a large ungreased bowl, sprinkle the top with flour, cover loosely with oiled plastic wrap. Leave in a warm place to rise for about 2 hours, until doubled in size.
- Lightly sprinkle 2 baking sheets with cornmeal. Turn out the dough onto a lightly floured work surface and punch down with your fist. Knead for 3-4 minutes, until smooth and elastic. Halve the dough and form each half into a round. Score the tops with a sharp knife.
- Place on the baking sheets, cover loosely with oiled plastic wrap, and leave in a warm place to rise for 45 minutes or until they have doubled in size.
- Place loaves in a 425*F. oven. Fill a roasting pan with boiling water and place at the bottom of the oven. Bake the loaves for about 35 minutes, until they are lightly browned. Tap the bottoms to see if the loaves are cooked; they should sound hollow. Leave to cool on wire racks. Enjoy!
Nutrition Facts : Calories 3517.3, Fat 10.4, SaturatedFat 1.6, Sodium 3518.3, Carbohydrate 739, Fiber 37.8, Sugar 3.3, Protein 100.9
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SM TP
t-sm@yahoo.comI've been making sourdough bread for years and this is one of my favorite recipes. The bread is always perfect.
Tharaka Dillshan
tharaka-dillshan@gmail.comThis bread is delicious! I love the tangy flavor of the sourdough.
Michael Nixon
nm@hotmail.frThis is my go-to sourdough bread recipe. It's always a success.
Ann Beatty
beatty.ann10@hotmail.co.ukI'm a beginner baker and this recipe was easy to follow. The bread turned out great!
Ramzan G
r-g89@gmail.comThis is the best sourdough bread recipe I've ever tried. The bread is so flavorful and has a great crust.
Khan Kha0n
kha0nk@gmail.comThis recipe is easy to follow and the bread turns out perfect every time. I highly recommend it.
Ann Shrewsbury
shrewsbury@gmail.comI've made this bread several times now and it's always a hit. My family loves it!
Jeremiah Johnson
jeremiah_johnson@hotmail.comThis bread is amazing! It's so soft and fluffy, and the flavor is out of this world.
Brian Wislah
w.brian27@hotmail.frI'm so glad I found this recipe. It's the best sourdough bread I've ever had.
Ujala Fatima
u_fatima@gmail.comThis recipe is a keeper! The bread is delicious and the crust is perfect.
yupar lay
y.lay33@gmail.comI've tried a few different sourdough bread recipes, but this one is by far the best. The bread is so flavorful and has a great crust.
Jabu Ngoma
ngoma_jabu@aol.comThis is my favorite sourdough bread recipe. The bread is always perfect and the flavor is amazing.
Nvi Winfrey
winfrey-n70@gmail.comThis is a great recipe for beginners. The instructions are easy to follow and the bread turns out delicious.
Levi Mantooth
mantooth.l@gmail.comI've never made sourdough bread before, but this recipe made it easy. The bread turned out great!
hriday ray
hridayray53@gmail.comI love this recipe! The bread is so soft and fluffy, and the flavor is amazing.
Warren Goddard
w_goddard6@yahoo.comThis recipe is a great starting point for making sourdough bread. I've made it a few times now and it's always turned out great.
Mamata Devkota
mamata75@gmail.comI've been using this recipe for my sourdough starter and rye bread for years. It's the best! The bread always turns out so delicious and flavorful.