 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 2 |
|
This bread takes a bit of time, but your effort is repaid with two chewy, flavorful loaves. Ingredients:
1 cup rye flour |
1/2 cup bread flour |
2/3 cup water |
1/4 cup water |
1/2 tablespoon salt |
1 tablespoon white sugar |
1 tablespoon olive oil |
1 tablespoon caraway seed |
1 cup rye flour |
1 cup bread flour |
1 cup sourdough starter |
1/2 cup water (optional) |
1 teaspoon salt (optional) |
Directions:
1. The night before you want to bake the bread, feed the starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup water. Cover, and let stand at room temperature overnight.
2. In a large bowl, mix together expanded starter, 1/4 cup water, salt, sugar, oil, seeds, and 1 cup each rye and bread flour. Add more or less flour as necessary to get a soft dough.
3. Turn dough out onto a lightly floured surface, and knead until satiny. Place in a well oiled bowl, and turn once to oil the surface. Cover with a damp cloth. Allow to rise in a warm spot until doubled.
4. Punch down dough, and shape into loaves. Place on a greased baking sheet. Allow to rise until doubled in bulk.
5. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until it sounds hollow when thumped on the bottom.
6. Alternate baking method for chewier, salty crust: Bake 20 minutes at 350 degrees F (175 degrees C). In a small bowl, mix together 1/2 cup water and 1 teaspoon salt. Remove loaves from oven and brush crust with salt water. Continue baking for 25 minutes more, brushing at 10 minute intervals.
|
|