Sourdough Rye Bread Recipe
Ingredients
| Active dry yeast | 1 | |
| Rye flour | 3 Cup (16 tbs) | |
| Sourdough | 1 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Butter | 3 Tablespoon, softened | |
| Caraway seed | 2 Teaspoon | |
| 3 to 3 1/4 cups unbleached white flour | ||
| Baking soda | 1/2 Teaspoon | |
Directions
In large mixer bowl soften yeast in 1 1/2 cups warm water (110°).
Blend in rye flour, Sourdough Starter, sugar, butter, caraway seed, and 2 teaspoons salt; beat well.
Combine 1 cup of the white flour and the soda; stir into flour-yeast mixture.
Add enough remaining unbleached flour to make a moderately stiff dough.
Knead on floured surface till smooth (5 to 8 minutes).
Place in greased bowl, turning once.
Cover; let rise till double (about 1 1/2 hours).
Punch down; divide in half.
Cover; let rest 10 minutes.
Shape in 2 loaves; place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
Cover; let rise till almost double (45 minutes).
Bake at 375° for 35 to 40 minutes.
Remove from pans; cool.
Blend in rye flour, Sourdough Starter, sugar, butter, caraway seed, and 2 teaspoons salt; beat well.
Combine 1 cup of the white flour and the soda; stir into flour-yeast mixture.
Add enough remaining unbleached flour to make a moderately stiff dough.
Knead on floured surface till smooth (5 to 8 minutes).
Place in greased bowl, turning once.
Cover; let rise till double (about 1 1/2 hours).
Punch down; divide in half.
Cover; let rest 10 minutes.
Shape in 2 loaves; place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
Cover; let rise till almost double (45 minutes).
Bake at 375° for 35 to 40 minutes.
Remove from pans; cool.
Chef
