Whole Grain Wheat & Rye Sourdough
Recipe: #16924
January 22, 2015
Categories: Breads, Entertaining, Fall/Autumn, Oven Bake, Fat Free, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Flour more
"A whole grain sourdough that allows the rye percentage to vary from 25% to 40%. The prep time doesn't include the overnight rise time for the starter sponge. The recipe calls for two bulk fermentations, shaping and proofing. This is a method used in Laurel's Kitchen Bread book with whole grain breads."
Ingredients
- STARTER SPONGE
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- DOUGH
Nutritional
- Serving Size: 1 (53 g)
- Calories 110.3
- Total Fat - 0.9 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 240.4 mg
- Total Carbohydrate - 23 g
- Dietary Fiber - 3.2 g
- Sugars - 0.5 g
- Protein - 4.1 g
- Calcium - 12.9 mg
- Iron - 1.2 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.2 mg
Step by Step Method
STARTER SPONGE
Step 1
Mix sourdough starter with rye and whole wheat and water. Cover and let rise at room temperature until doubled or overnight.
DOUGH
Step 2
Mix liquids well and add dry ingredients, mixing until all dry ingredients are evenly wetted. Cover and let rest at room temperature for 20 minutes.
Step 3
Stretch and fold the dough once by stretching dough into a rectangle and folding letter-style side to side and top to bottom.
Step 4
Place in oiled container (straight sided is best) and mark the point on the container where the dough is doubled.
Step 5
Let rise in 75 to 80 F area for 20 minutes. Stretch and fold the dough for the second time.
Step 6
Let rise in 75 to 80 F area for 20 minutes. Stretch and fold the dough for the third time. If the dough is not smooth, a forth rise time of 20 minutes may be needed.
Step 7
Cover and until 1 1/2 times the original volume (60 to 90 minutes). Gently deflate and roll into a ball.
Step 8
Let the dough rise again until 1 1/2 times the original volume (should take half the rising time as before).
Step 9
Shape into desired form and place loaf on a floured cloth folded to support the sides or in proofing baskets or bowls and cover with oiled plastic. Let rise until 1 1/2 times the original volume or until a poke with a wetted finger remains indented.
Step 10
While rising, preheat the oven to 400F and add a cast iron skillet near the bottom of the oven to preheat as well.
Step 11
Add 1 cup of hot water to the skillet carefully to avoid breaking the oven door glass and score the loaves with a razor blade.
Step 12
Transfer the loaves to parchment paper and place in the oven using a flat baking sheet or a peel.
Step 13
Bake for 20 minutes and rotate loaves for even cooking. Remove steam pan as well.
Step 14
Bake for 20 to 25 more minutes until 200 F internal temperature. Cool on rack.
Tips & Variations
No special items needed.