Thursday, 17 April 2008

  • Sourdough Rye Bread

    I am trying this recipe now (from Recipezaar.com).  It should be less dense with a similar flavor.  I also thought maybe my rye flour being old may have effected the rise I got out of it.  So now all my old rye is gone and the next time I make a loaf I will have fresh, so I will update with info on if that made a difference.

    Ingredients

  • 1 cup sourdough starter, at room temperature
  • 1 1/2 cups rye flour
  • 1 1/4 cups warm water
  • 1 (2 1/4 teaspoon) packet active dry yeast
  • 2 3/4 cups flour (wheat and-or-white) 
  • 1/2 cup cornmeal
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 1/2 tablespoons caraway seed
  • 1 T dried onion flakes

    Directions

    1.  
      Combine starter, rye flour, and one cup of the water in a large bowl; stir to blend; if you'd like an extra-sour flavor, cover mixture with plastic wrap and let stand in a warm place 6-24 hours (I let mine go twelve hours) until bubbly and sour, even boozy, smelling.
    2.  
      Combine yeast and remaining water in small bowl; let stand about 5 minutes until foamy; stir into sourdough mixture; add whole-wheat flour, 1 3/4 cups of the all-purpose flour, salt, sugar, onion and caraway seeds; stir (in KitchenAid stand mixer on low speed) until dough comes together.
    3.  
      Knead 9-10 minutes (in KitchenAid stand mixer on speed #2) until dough is smooth and springy; add cornmeal, a tablespoon or two at a time during the kneading process as necessary to reduce excess stickiness (this particular dough will remain somewhat sticky); cover and let rise about 1 - 1 1/2 hours in a warm place until doubled.
    4.  
      Punch down dough and knead a few strokes to release air; shape into a round loaf and place on a baking stone or a greasing baking sheet; cover loaf lightly and allow to rise about 30 minutes until almost doubled.
    5.  
      Cut a couple small slashes about 3/4" deep on top of loaf; spray loaf with water and bake at 425° for 9 minutes, spraying loaf after 3, 6, and 9 minutes; reduce oven temperature to 400° and bake another 20-25 minutes until loaf is browned and sounds hollow when tapped on the bottom; transfer finished loaf to cooling rack.

     

    I am giving this bread a try.  It didn't raise after 8 hours.  So I added the following:

    1/3 cup warm water
    2 tsp yeast
    pinches of sugar

    1/3 cup wheat flour
    1/3 cup sourdough starter
    1/3 cup cornmeal
    1/3 cup white flour
    1 Tbl dried onion flakes (mmm)

    Now I am going to wait another 4 hours to see if it takes or if I have created a really big brick of wasted flour.

    ///UPDATE///

    This made the most perfect bread you ever tasted in your entire life.  I ate it with mustard and a side of sauerkraut.  Only next time I will put the yeast in first thing in the morning and also only make one loaf of bread.  Putting it in two bread pans made two half sized loaves, but maybe the rise will be better next time when the yeast isn't put in 8 hrs later as a rescue attempt.  I'll let you know.

    INGREDIENTS

    • 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)
    1. 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.
    2. 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.
    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.
    4. Punch down dough, and shape into loaves. Place on a greased baking sheet. Allow to rise until doubled in bulk.
    5. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until it sounds hollow when thumped on the bottom.
    6. 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.

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