Sourdough Rye Bread
Ruth Ann Vokac
My friend Vickie gave me a start of this sourdough in the 1970's, and I needed to find recipes in which to use it. In a sourdough recipe book from a local library, I found this rye bread recipe, and it has become a real family favorite. It takes planning to start the sourdough and a day at home to make the bread, but it is special.
One Christmas when I was working lots of hours and following a Weight Watchers food plan, I told my two daughters I would make only one Christmas treat for each of them. One daughter chose this rye bread! It is delicious.
1 pkgregular dry yeast
1 1/2 clukewarm water (feels warm when dripped on underside of wrist)
3 cmedium rye flour (if you can't find it elsewhere, it is available on kingarthurflour.com)
1 csourdough starter (see recipe below)
1/4 cbrown sugar, firmly packed
3 Tbspbutter, softened
2 tspcaraway seeds
2-3 cbread or all-purpose flour
1 tspbaking soda
1-2 tspvegetable oil
1-2 Tbspsolid shortening
INGREDIENTS FOR SOURDOUGH
1 pkgregular yeast
1/2 clukewarm water (feels warm when dripped on underside of wrist)
3/4 clukewarm milk
1 call-purpose flour
·see instructions for adding more milk, flour and sugar for feeding the sourdough.
How to Make Sourdough Rye Bread
- MAKING SOURDOUGH--TAKES 48 or MORE HOURS
Perhaps some would not want yeast and milk in their sourdough. But these ingredients make a delicious mixture to go into this rye bread!
In a 1/2 gallon container, add the lukewarm water.
- Sprinkle the yeast over the top of the water, and let set 3 or 4 minutes.
- Add the sugar, lukewarm milk, and flour. Stir and let set on the counter for an hour or so.
- Put the mixture, covered, into the refrigerator for at least 24 hours. Remove from the fridge and add 1 cup milk, 1/4 cup sugar, and 1 cup flour. Let sit on the counter for about 15 minutes and then return to the refrigerator and let sit 24 hours or more before using in the rye bread.
- When the sourdough is ready to use, begin the rye bread:
In a large mixing bowl, add the lukewarm water. Sprinkle yeast over the water and let set 2-3 minutes to soften. Blend in rye flour, 1 cup starter, sugar, butter, caraway seed, and salt. (Starter and butter should be room temperature.)
- In a small bowl, add 1 cup bread or all-purpose flour and the baking soda. Mix. Stir into the yeast/flour mixture.
- Add enough additional bread or all-purpose flour to make a stiff dough.
- Turn dough out on a floured surface and knead from 5-8 minutes. (I know the kneading is done when the dough is smooth and the caraway seeds are popping out.)
- For letting the bread rise:
Add 1-2 tsp. oil to a large bowl. Turn the dough out into the greased bowl, turn the greased side up, and using the greased dough, grease the rest of the bowl.
Pat the dough into a ball.
- Punch dough down. Divide into two equally sized pieces. (I use a long knife to cut it into two pieces.)
Let rest 10 minutes.
- Grease a jelly roll pan (about 10" x 15") well with solid shortening. Sprinkle cornmeal over the greased pan. Shake and discard any not sticking to the pan.
- (After the dough has been punched down after the first rise and cut into halves to make two loaves, it can be wrapped in plastic and put in a large plastic bag and refrigerated for as long as 24 hours before putting the loaves on a pan for the final rise and baking. It will probably take longer to rise, but at least you can divide the process into two days.)
- Put the rest of the sourdough in the refrigerator. Feed with 1 cup milk, 1 cup flour, and 1/4 cup sugar every week to 10 days. Let sit in refrigerator 24 hours before using. Use in any recipe calling for sourdough.