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Sour Rye French Bread Recipe
|Warm water||2 Cup (32 tbs)|
|Sourdough||1 Cup (16 tbs)|
|All purpose flour||7 1⁄2 Cup (120 tbs)|
|Rye flour||2 Cup (32 tbs)|
|Light molasses||2 Tablespoon|
|Caraway seeds||1 Tablespoon|
|Baking soda||1 Teaspoon|
|Cornstarch||1 Teaspoon, stirred|
|Water||1⁄2 Cup (8 tbs), stirred|
Serving size: Complete recipe
Calories 5249 Calories from Fat 208
% Daily Value*
Total Fat 25 g37.7%
Saturated Fat 3.8 g19.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6894.5 mg287.3%
Total Carbohydrates 1095 g364.9%
Dietary Fiber 89.5 g358%
Sugars 28.1 g
Protein 164 g327.9%
Vitamin A 1.6% Vitamin C 6.1%
Calcium 54.8% Iron 402.1%
*Based on a 2000 Calorie diet
Cover bowl with plastic wrap and let stand at about 85°F until very thick, bubbly, and spongy looking, 6 to 8 hours or until next day.
Stir in rye flour, molasses, salt, caraway seeds, baking soda, and about 1 1/2 cups more all-purpose flour or enough to form a stiff dough.
Then mix in 1 of the following ways.
With a heavy-duty mixer and dough hook.
Beat in about 2 cups more all-purpose flour until dough pulls cleanly from sides of bowl.
Measure 2 cups more all-purpose flour and spread some of it on a board.
Turn dough out onto board and knead with well-floured hands until smooth, about 15 minutes.
Add more flour as required to prevent sticking.
Place dough in a greased bowl and turn over to grease top.
Cover dough (mixed by either method) with plastic wrap and let rise in a warm place until doubled, 2 to 2 1/2 hours.
Following directions for Sunset's Sourdough French Bread punch dough down, shape, place on cornmeal-dusted cardboard, proof, glaze with cornstarch-water mixture, and slash tops of loaves.
Bake as directed for Sunset's Sourdough French Bread until richly browned, 30 to 35 minutes total.
Let cool on racks.