Sourdough Rye
This bread takes a bit of time, but your effort is repaid with two chewy, flavorful loaves.
INGRIDIENT
DIRECTION
Step: 1
The night before you want to bake the bread, feed your active sourdough starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup water. Mix until fully combined, cover, and let stand at room temperature overnight.
Step: 2
The next morning, mix together the expanded starter and 1/4 cup water. Stir in 1 cup rye flour, 1 cup bread flour, salt, sugar, olive oil, and caraway seeds.
Step: 3
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.
Step: 4
Punch down dough, and shape into loaves. Place on a greased baking sheet or in greased loaf pans. Allow to rise until doubled in bulk.
Step: 5
Preheat the oven to 350 degrees F (175 degrees C).
Step: 6
Score the tops of the loaves with a serrated knife. Bake in preheated oven until deep brown and loaves sound hollow when thumped on the bottom, about 40 minutes.
Step: 7
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.
NUTRITION FACT
Per Serving: 81 calories; protein 2.4g; carbohydrates 15.8g; fat 0.9g; cholesterol 0.1mg; sodium 245.4mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.
