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Sour Rye Bread Recipe
|Warm water||2 Cup (32 tbs) (About 110Â)|
|Sourdough starter||1 Cup (16 tbs) (At Room Temperature)|
|All-purpose flour||7 1⁄2 Cup (120 tbs), unsifted|
|Rye flour||2 Cup (32 tbs), unsifted|
|Light molasses||2 Tablespoon|
|Caraway seeds||1 Tablespoon|
|Boiling water||1 Cup (16 tbs)|
|Cornstarch||1 Teaspoon, mixed with 0.5 cup water|
Serving size: Complete recipe
Calories 4442 Calories from Fat 170
% Daily Value*
Total Fat 20 g31.2%
Saturated Fat 2.6 g13.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5365 mg223.5%
Total Carbohydrates 929 g309.6%
Dietary Fiber 90.4 g361.6%
Sugars 21.5 g
Protein 142 g284.5%
Vitamin A 1.5% Vitamin C 5.5%
Calcium 47.3% Iron 366.4%
*Based on a 2000 Calorie diet
Cover bowl with clear plastic wrap and let stand in a warm place until mixture is very bubbly and spongy-looking (about 6 to 8 hours).
Stir in rye flour, molasses, salt, caraway seeds, soda, and enough of the remaining all-purpose flour (about 1 1/2 cups) to form a stiff dough.
Turn dough out onto a well-floured board; knead until smooth (15 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (2 to 2 1/2 hours).
Punch dough down and divide in half.
Knead each piece gently on a lightly floured board just until dough has a smooth surface.
If you have only 1 oven, wrap half the dough in clear plastic wrap and refrigerate.
For an oblong loaf, shape dough into a smooth log about 14 inches long.
Sprinkle a piece of stiff cardboard (7 by 18 inches) with 3 tablespoons cornmeal and set loaf on top.
For a round loaf, shape dough into a smooth ball.
Place on a 12-inch-square piece of stiff cardboard sprinkled with 3 tablespoons cornmeal.
Cover lightly and let rise in a warm place until puffy and almost doubled (1 to 1 1/2 hours).
With oven racks in 2 lowest positions, place a baking sheet on top rack as oven preheats to 400°.
Just before bread is ready to bake, place a rimmed baking sheet on lowest rack and pour in boiling water about 1/4 inch deep.
Meanwhile, heat cornstarch and water to boiling, stirring; cool slightly.
With a razor blade or sharp floured knife, cut 1/2-inch-deep slashes in top of loaf€”3 slightly slanting slashes in oblong loaf, 4 slashes in a crisscross pattern in round loaf.
Then brush top and sides evenly with cornstarch mixture.
Carefully slide loaf from cardboard onto baking sheet in oven.
Bake at 400° for 10 minutes; then brush evenly again with cornstarch mixture.
Bake for 20 to 25 minutes longer or until loaves are richly browned and sound hollow when tapped.
Cool on racks.