Rye Bread

Mirj's Note:

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.

• Total Time: 49 hrs
• Prep Time: 48 hrs
• Cook Time: 1 hrs

Ingredients:

Yield: 2 loaves

Yeast mixture

• 1/2 ounce dry yeast
• 1/2 cup lukewarm water
• 2 tablespoons sugar
• 1/2 cup flour
• 4 1/2 cups rye flour, sifted
• 4 -6 tablespoons lukewarm water
• 3 cups white flour, sifted
• 1 1/2 tablespoons salt
• 1 1/2 cups lukewarm water
• 1 tablespoon honey
• 1 egg white, beaten

Directions:

1. 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.
2. Cover tightly and leave 24 hours in a warm quiet corner of the kitchen. It will be sour and fermented when you uncover it.
3. Add 2 to 3 Tbs. of water and 1/4 cup of rye flour. Stir until smooth.
4. Cover pan and let stand another 24 hours.
5. Prepare yeast mixture: Dissolve the yeast in water.
6. Stir in sugar and flour until smooth.
7. Cover and let rise until bubbly and doubled in volume.
8. Combine the remaining 4 cups of rye flour, the white flour and salt in a large bowl.
9. Add sourdough & yeast mixture and work into a stiff dough.
10. Add 1 1/2 cups water & honey.
11. Turn out onto board & knead thoroughly.
12. Cover & let raise about 1/2 hour.
13. Punch down and knead into smooth ball.
14. Cut in half and knead each half into a smooth round loaf.
15. Set on greased baking sheet and let raise until doubled.
16. Brush with beaten egg white and bake at 350º F for about 1 hour.

Reviews

[Renate]

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.

[Paula in California]

This is very good.Old fashion flavor.

[Riverside Len]

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.