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Prep Time: 25 Minutes Cook Time: 95 Minutes |
Ready In: 120 Minutes Servings: 4 |
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I like the idea that this recipe does not require a sour dough starter. It is from Cooking Light. There intro: These loaves of sour rye were everyday fare for Mennonites living on the Russian steppes. They were made with a natural sourdough starter and baked in ovens that were fueled by prairie grasses. In this recipe, yogurt replaces the sourdough starter. Ingredients:
2 tablespoons vegetable oil |
3/4 cup chopped onion |
1/4 teaspoon sugar |
2 1/4 teaspoons dry yeast (1 pkg.) |
2 tablespoons warm water (100 to 110 ) |
1 1/4 cups plain low-fat yogurt |
1 tablespoon caraway seed |
1 1/2 teaspoons salt |
3/4 teaspoon white pepper |
1 large egg, lightly beaten |
2 1/4 cups bread flour, divided |
1 1/4 cups stone-ground rye flour (such as bob's red mill) |
cooking spray |
1 tablespoon water |
1 large egg yolk, lightly beaten |
1/2 teaspoon kosher salt |
Directions:
1. Heat vegetable oil in a large skillet over medium heat.
2. Add onion; cover and cook 10 minutes or until golden brown, stirring frequently.
3. Remove from heat; cool completely.
4. Dissolve sugar and yeast in warm water in large bowl; let stand 5 minutes.
5. Stir in yogurt, caraway seeds, salt, and pepper.
6. Add egg; stir well with a whisk.
7. Lightly spoon 2 cups bread flour and rye flour into dry measuring cups, and level with a knife, add to yeast mixture, 1 cup at a time, stirring until a soft dough forms.
8. Stir in chopped onion.
9. Turn the dough out onto a lightly floured surface.
10. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
11. Place dough in a large bowl coated with cooking spray, turning to coat top.
12. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
13. Punch dough down; cover and let rest 5 minutes.
14. With floured hands, knead dough 5 times.
15. Shape into a round 7-inch loaf.
16. Place loaf on a large baking sheet covered with parchment paper.
17. Cover and let rise 30 minutes or until doubled in size.
18. Make 3 diagonal cuts 1/4-inch deep across top of loaf using a sharp knife.
19. Preheat oven to 350°.
20. Combine 1 tablespoon water and egg yolk; gently brush over dough.
21. Sprinkle with 1/2 teaspoon kosher salt.
22. Bake at 350° for 35 minutes or until loaf sounds hollow when tapped.
23. Cool on a wire rack.
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