Sourdough Rye Bread
"We love rye bread, and this one of the best! This recipe takes some advance planning, but is very easy to make! (Note: If you wish to make the purist version the yeast can be omitted, however the rising time will be increased.)"
- Sponge (made day before):
- 1 cup proofed sourdough starter
- 1 1/2 cup rye flour (5.4 ounces)
- 1 cup warm water (100 to 105 degrees)
- 2 teaspoons instant yeast
- 1 cup whole wheat flour (4.2 ounces)
- 1 3/4 cup bread flour (7.87 ounces)
- 2 teaspoons kosher salt
- 1 1/2 tablespoons molasses (NOT blackstrap molasses)
- 2 1/2 tablespoons caraway seeds
What You Will Need
No special items needed.
Sponge (made day prior to baking): In a large bowl mix together the proofed starter, rye flour and 1 cup of warm water. Stir until flour is incorporated. Cover bowl and allow to rest at room temperature for 6 hours. Place covered bowl in refrigerator overnight.
Bread: Remove sponge from refrigerator one hour to beginning the bread baking.
In a large mixing bowl mixing together the dry ingredients; whole wheat flour, bread flour, instant yeast, salt and caraway seeds.
Combine the remaining 1/4 cup of water with the molasses and stir into the rye sponge.
Pour the sponge mixture into the mixing bowl with the flour, and using the bread hook knead for one minute, or until the flour has been incorporated and dough forms a coarse ball. Allow dough to rest for 5 minutes to fully hydrate.
Knead on medium-low speed until dough smooth and springy, about 3 minutes. Add additional flour or water(one tablespoon at time)as needed to make a smooth supple, tacky ball of dough.
Transfer the dough to a lightly floured surface and knead by hand for 20 seconds, working in any final adjustments of water or flour. Form the dough into a ball and place in a lightly oiled bowl.
If you plan to bake today, allow the dough to rise at room temperature until doubled in size, about 1 1/2 hours. (Note: The dough can also be immediately placed in the refrigerator and baked the next day.)
After rising, punch down the dough and shape into an oblong loaf freestanding loaf and place on parchment paper, spray with non-stick oil and cover. Allow to rise at room temperature until 1 1/2 times it's original size, about 90 minutes. I bake mine in a covered clay baker, following the manufacturers instructions. (Note: If dough has been refrigerated removed the dough about three hours from the time you plan to bake)
Adjust the oven shelves so one shelf is on the lowest level and the other is in the middle of the oven. Place broiler pan or cast iron skillet on the bottom shelf of the oven and baking stone on the top shelf. Preheat oven to 425 degrees. While the oven preheats score the top with a razor blade or serrated knife; score about 1/2 inch deep.
Slide the dough and parchment paper onto the baking stone and pour a cup of water into the steam pan. Reduce the temperature to 400 degrees and bake until golden brown, about 25 - 30 minutes. The loaf should sound hollow and register an internal temperature of 200 degrees. Allow to cool before slicing.
- Serving Size: 1 (103.9 g)
- Calories 250.4
- Total Fat - 8.7 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 784.2 mg
- Total Carbohydrate - 30.5 g
- Dietary Fiber - 7.1 g
- Sugars - 4.3 g
- Protein - 15.2 g
- Calcium - 142.7 mg
- Iron - 3.3 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.7 mg