Sourdough Rye Bread
photo by pammyowl
- Ready In:
- 3hrs 30mins
- 2 tablespoons oil
- 1 1⁄2 teaspoons molasses
- 1 1⁄2 tablespoons honey
- 1 large egg
- 1⁄3 cup water
- 1 cup sourdough starter
- 2 1⁄4 cups all-purpose flour, unbleached
- 3⁄4 cup rye flour
- 1 1⁄2 teaspoons salt or 2 teaspoons kosher salt
- 2 tablespoons caraway seeds
- 1 1⁄2 teaspoons instant yeast
- 4 teaspoons vital wheat gluten
- Put all ingredients in the bread machine in the order specified by your machine's manufacturer.
- Set on the dough setting. Let it do it's thing, checking after 10 minutes or so to see if you need to adjust the liquid or flour.
- Let rise, take out and form as desired.
- Let rise again, and heat your oven to 350.
- Slash and bake for 15 minutes, turn and bake another 15 minutes. Test for doneness. I use an instant read thermometer, and shoot for 195-200 degrees.
- Let cool completely, slice and enjoy!
Questions & Replies
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My starter smelled plenty sour on the 3rd day. On the 4th day I was feeling mighty sure of myself and made your recipe. My conclusion: Better than anything store-bought and everyone in the world should make this recipe. How do I make that happen??? If only I ruled the world... I miss you, my dear friend.
Thanks for sharing this recipe, Pammyowl. This bread is scrumptious and very simple. <br/><br/>I do not use a bread machine.<br/><br/>My starter is quite thick, so I used only 2 cups of white flour. <br/>I added 2 tablespoons of gluten, omitted the extra yeast, and used only 1 teaspoon of salt.<br/>Didn't really measure caraway seed, but I'm pretty sure I tossed in closer to 2 1/2 tablespoons.<br/><br/>I kneaded until dough was satiny & no longer sticky, put in an oiled bowl, covered & refrigerated over night to give the sour flavor plenty of time to develop. <br/><br/>Next morning, I let dough come to room temp, then kneaded a bit & formed for a loaf pan. Covered & let proof in oven with light on until risen to 1" above rim of pan. <br/><br/>Baked at 350 for 40 mins. It was gorgeous. Brushed crust with butter, then let cool for an hour or two. <br/><br/>My sweetie and I made grilled turkey Reuben sandwiches. KILLER! The next time I make it, I'll post a photo.
A fine tasting loaf, think Pammy is right that the loaf is more attractive when formed and baked in an oven rather than a bread machine. I used the bread machine anyway on the Basic setting with Medium brownness. I didn't realize that I was supposed to check the consistency of the dough after 10 minutes. I knew that weather changes play a big part in bread baking, and we had our first snowfall of the season, so I wasn't surprised that I needed to add water. I just didn't know at the time that I was supposed to add 1 tablespoon at a time until the dough achieved a "tacky touch". I used Bob's Dark Rye Flour. Next time I will consider even more caraway seeds. Made for Pammyowl Cookathon. Update: I have now made this bread 3 times, and it is our family favorite. I now have a rye sourdough starter (spun off 1 cup of regular starter and started feeding it rye flour), which contributes a great zest to the recipe, and I use the custom programming of my Zo (see Recipe #510892) to produce a perfect looking ABM loaf. I used 1 tsp. yeast, although supposedly the longer rising times should eliminate the need for yeast.
RECIPE SUBMITTED BY
<p><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/chelsea-1-1.jpg?t=1358729305 alt=width=320 height=234 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_2934e8e56debfb521317951198.jpg alt=width=160 height=160 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_HPIM0151.jpg alt=width=160 height=90 /> alt= />I am an avid cook and baker. I have a Farmers Market stand where I sell breads and sweets. I am really enjouing my stand, as I get to make all kinds of breads, although the sweets are the big attraction! I am married to theworlds most wonderful man, have an aan amazingly brilliant child (of course I would say that!). In short, I am a verry happy, cheerful woman. Baking bread is my passion, but I love to cook anything. </p> <p>I have two great dogs, Jack and Lucy, a black lab and a boxer/pitbull mix, respectively.</p> <p>My rating system;</p> <p>5 stars= great, had fun making it and will make again</p> <p>4= made some changes as the recipe needed tweaking</p> <p>3= probably will not make again</p> <p>I will not post a 2 or 1 star rating, I'd rather post the review with no stars and share some possible fixes:)</p>