sourdough rye

Ingredients

• Servings: 2
• 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)

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 16 hrs 40 mins


• 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 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.