Recipe for Rye Bread with Sourdough - Roggenbrot

Name: Recipe for Rye Bread with Sourdough - Roggenbrot
Cook time: 30 min
Yield: 11
Ingredients: ***Rye Sponge***; 2 1/4 c. (300 grams) rye flour; 1 c. (250 grams) water; 2 T. (30 grams) sourdough starter; ***Final Dough***; All of the sponge; 2 3/4 c. (340 grams) bread flour; 3/4 c. (200 grams) water; 2 tsp. (12 grams) salt; 1 tsp. (4 grams) instant yeast; 2 tsp. (7.5 grams) diastatic malt powder (find it at Bobsredmill.com); 1 T. barley malt syrup or light molasses

Recipe for Rye Bread with Sourdough - Roggenbrot was pinched from <a href="http://germanfood.about.com/od/allbreadrecipes/r/Recipe-For-Rye-Bread-With-Sourdough-Roggenbrot.htm" target="_blank">germanfood.about.com.</a>

"This rye sourdough bread is started with rye flour and finished with bread flour after an overnight sponge. Additional yeast is necessary for a good rise in this rye bread recipe. A 70% hydration, 1.9% salt as well as barley malt syrup round out this tart rye sourdough bread...."

INGREDIENTS

•

***Rye Sponge***

•

2 1/4 c. (300 grams) rye flour

•

1 c. (250 grams) water

•

2 T. (30 grams) sourdough starter

•

***Final Dough***

•

All of the sponge

•

2 3/4 c. (340 grams) bread flour

•

3/4 c. (200 grams) water

•

2 tsp. (12 grams) salt

•

1 tsp. (4 grams) instant yeast

•

2 tsp. (7.5 grams) diastatic malt powder (find it at Bobsredmill.com)

•

1 T. barley malt syrup or light molasses

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