Prep 48 hrs
Cook 1 hr
The making of this bread involves a lot of time waiting for the dough to sour and ferment, but it gives a satisfying feeling to make your own rye bread.
- Mix 1/4 cup of rye flour with 2 to 3 Tbs. of water, enough to make a stiff paste, in a 1 quart saucepan.
- Cover tightly and leave 24 hours in a warm quiet corner of the kitchen. It will be sour and fermented when you uncover it.
- Add 2 to 3 Tbs. of water and 1/4 cup of rye flour. Stir until smooth.
- Cover pan and let stand another 24 hours.
- Prepare yeast mixture: Dissolve the yeast in water.
- Stir in sugar and flour until smooth.
- Cover and let rise until bubbly and doubled in volume.
- Combine the remaining 4 cups of rye flour, the white flour and salt in a large bowl.
- Add sourdough & yeast mixture and work into a stiff dough.
- Add 1 1/2 cups water & honey.
- Turn out onto board & knead thoroughly.
- Cover & let raise about 1/2 hour.
- Punch down and knead into smooth ball.
- Cut in half and knead each half into a smooth round loaf.
- Set on greased baking sheet and let raise until doubled.
- Brush with beaten egg white and bake at 350º F for about 1 hour.
But it also brought back so many memories of days spend at grandmother’s farm. The baking aroma alone is worth the effort. I have already started a second batch, since this will be staple at my house; however, I will add osme caraway seeds with this batch. I doubled the starter batch and will refrigerate some, just to see if I can eliminate the 2 day waiting period.
This is very good.Old fashion flavor.
This recipe makes a bread that tastes like rye should taste like and has the proper texture. I have made ryes before and have never never been happy with the taste or texture. I cut the recipe in half as I can only use one loaf at a time. I added a tablespoon of caraway seeds. I also added a tablespoon of vital wheat gluten. I did not use the egg white but the crust came out just fine. I baked it for 55 minutes on a baking stone and parchment paper. An instant read thermometer registered 210 f which appears to be just right for this bread. The recipe doesn't state what kind of white flour to use; I used bread flour. This recipe is a keeper, I will be making it often.