Sour Rye Bread Recipe
Ingredients
| Warm water | 2 Cup (16 tbs) | |
| 1 cup sourdough starter, at room temperature | ||
| 7 to 7 1/2 cups all-purpose flour, unsifted | ||
| Rye flour | 2 Cup (16 tbs), unsifted | |
| 2 tablespoons light molasses | ||
| Salt | 2 Teaspoon | |
| Caraway seeds | 1 Tablespoon | |
| Soda | 1 Teaspoon | |
| Cornmeal | ||
| Boiling water | ||
| 1 teaspoon cornstarch mixed with 1/2 cup water | ||
Directions
In a large bowl, stir together water, starter, and 4 cups of the all-purpose flour.
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.
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.
Chef
