German Sour Rye Recipe
Summary
Ingredients
| Sour dough starter | 1 Cup (16 tbs) | |
| 1 1/2 quarts potato water, lukewarm | ||
| Rye flour | 10 Cup (16 tbs) | |
| Molasses | 1/2 Cup (16 tbs) | |
| Salt | 2 Tablespoon | |
| Nutritional yeast | 1/2 Cup (16 tbs) | |
| Caraway seeds | 2 Tablespoon | |
| Milk powder | 1 Cup (16 tbs) | |
Directions
Combine sour-dough starter with all liquids and 6 cups of rye flour and mix well.
Cover.
Let stand in warm place at least 3 hours (the longer it stands, the more sour the taste).
Stir.
Set aside and refrigerate 1 cup of mixture as sourdough starter for next baking.
Combine rest of mixture with other ingredients, using enough of remaining flour to make dough of stiff consistency.
Knead dough until it is no longer sticky.
Shape into 2 round loaves.
Place on oiled cookie sheets.
Put dough in warm place to rise 3 to 4 hours, or until about 1/3 more than original size.
Bake at 350° F. for 1 1/4 to 1 1/2 hours.
Cover.
Let stand in warm place at least 3 hours (the longer it stands, the more sour the taste).
Stir.
Set aside and refrigerate 1 cup of mixture as sourdough starter for next baking.
Combine rest of mixture with other ingredients, using enough of remaining flour to make dough of stiff consistency.
Knead dough until it is no longer sticky.
Shape into 2 round loaves.
Place on oiled cookie sheets.
Put dough in warm place to rise 3 to 4 hours, or until about 1/3 more than original size.
Bake at 350° F. for 1 1/4 to 1 1/2 hours.
Chef
