Friday, March 2, 2012

Sourdough Rye Bread (Sponge)


2 cups Rye Flour

1 pkg dry Yeast (2 tsp)

1 TB Caraway Seeds

1 and 1/2 Cups Warm water

1 Onion coarsely chopped (optional)

If adding one chopped Onion, try tying it up in cheesecloth but remove after 24 hours. (This addition is included in a Rye Sour Starter but can be used in this sponge also. I threw it into the batter and sieved out the onions after 24 hours).(LB)

Mix ingredients until smooth cover with plastic wrap to hold in moisture. Allow to ferment 6 hours at least or up to 3 days- the longer the better.


2 Cups Rye Flour

3-4 Cups Bread Flour

1 Cup Hot Water

1 Pkg or 2 tsp dry Yeast

1/4 Cup Molasses

1 Egg

1 TB Salt

3 TB Crisco or Veg. Oil

1 TB Caraway Seeds

I egg mixed with 1 TB milk for egg wash before baking

In a large bowl mix rye flour, hot water, yeast, molasses, egg, salt, Crisco, and caraway seeds into the sponge. Now add the bread flour a 1/2 cup at a time until it becomes shaggy and forms a wet ball. Now remove the ball and knead in the rest of the flour a small handful at a time, until dough is smooth and not quite so sticky. Yes, you will have a coating of dough on the counter.. don't panic.. : ) This usually takes at least 150 turns if not 200.

Now let rise in a greased bowl in a warm place until doubled or more in bulk. This make take 2 hours. Now turn bowl over and divide in half and knead out the bubbles, then form into 2 oval loaves and place on a baking sheet side by side or place in a greased 4.5" X 8.5" bread pan. Allow to rise until in inch or more above edge of pans. If you formed long loaves slash the bread at least 3 times before painting with the egg wash and baking in preheated 400 degree oven. Bake for 40 minutes, until nicely browned and hollow when bottom is tapped.

NOTE: This makes two large 30 ounce loaves but can be divided into 3 smaller loaves.

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