Jan Andersen's Note:
Most recipes I've seen for sour dough rye bread contain things that aren't really needed - like wheat, yoghurt, molasses or even vinegar! This is the way to make it properly and as you can see, it's very, very simple.
My Private Note
- 1This is the way to make a real rye bread (as opposed to a bread containing rye flour).
- 2I have deliberately not given any measures.
- 3Firstly, I don't know, secondly, you can't make a proper bread if you simply measure up things and mix them together.
- 4Instead you need to produce a dough that feels right- don't worry, it's easy.
- 5First make a sour dough starter.
- 6Simply mix some flour- one or two cups- with water to make a thick, but rather runny paste.
- 7Put salt on top to stop it moulding, put a lid on and place it in a nice, warm place, eg on a radiator.
- 8Note: This procedure won't succeed if there are no natural yeasts and acid bacteria in the flour or the air.
- 9I have never had a problem, but who knows how things are where you live.
- 10After a few days it will be foaming and have a sour smell; I personally find the smell rather foul, but that's the way it should be, as long as it is sour and not turning any strange colour or getting mouldy.
- 11When the starter is ready, mix it with some lukewarm water.
- 12If you made your starter with one cup of flour, use~1 pint of water now.
- 13Add some salt.
- 14At this point you can add some 'roughage' too, like soaked, whole rye kernels or whatever.
- 15As the last step begin adding rye flour while mixing until the dough is firm enough to hand-knead.
- 16Tip it out on a floured table and continue adding flour and kneading until you feel the dough is 'right': when it doesn't stick too much to everything.
- 17Put it in a baking tin and leave it to rise; this can take quite a long time, maybe 8 hours.
- 18If you let it rise too long, it can turn very sour, but I usually leave for 4- 8 hours.
- 19Finally bake it at perhaps 125- 150 degrees Centigrade- haven't got a clue what it is in Fahrenheit, but it's not very warm.
- 20It should bake for at least 2 hours and the door should not be fully closed.
- 21It is a good idea to spray the bread with water from time to time to ensure that the crust doesn't separate from the rest of the bread.
- 22This bread will often be very sticky inside when it is fresh.
- 23The best things to do about it (in my opinion) is to allow the bread to settle- dry out a bit, basically- for a day or two.
- 24Some people add some wheat flour to the recipe, but that's cheating if you ask me.
- 25One thing that gives this bread a very nice taste is malt.
- 26Another thing: horses are crazy about rye bread!
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Nutritional Facts for Rye Bread - the Real Stuff
Serving Size: 1 (0 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 0.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g