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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Sourdough Rye Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Sour Dough Starter:
1/2 cup rye
2 cups warm water
1 tbsp. molassas
1 package of yeast

Bread:
1 1/2 cups warm water
2 tbsp. butter, softened
1 tsp. salt
2 cups rye flour
3 1/2 4
cups white flour
1 tbsp. caraway seed
1 tbsp. sugar
1 package of yeast
Directions:
Directions:
Sour Dough Starter Directions: Mix starter ingredients
together in a glass bowl and leave in a warm place (by a
warm oven or stove) to sour for an 1 hour do
not stir. Bread
Directions: Dissolve yeast in warm water with sugar, set
aside for 5 minutes until yeast bubbles. Mix all remaining dry
ingredients together in a large bowl. Mix yeast mixture and
sour dough starter together and beat until dough forms,
adding more white flour to stiffen as need Put dough onto a
floured surface. Form a rough ball and cover with a cloth. Let
rest for 15 to 20 minutes. Butter a large bowl. On a well
floured surface, knead dough for 5 minutes. (Rye flour is
more fragile than wheat flour, so it does not need as much
kneading time.) Place dough in buttered bowl, coating all
sides and let rise in a warm place for 1 to 2 hours or until it
doubles in size. Punch down dough and knead for 1 2
minutes. Divide into two round loafs and place on an oiled
baking sheet. Cover and let rise for about 1/2 hour or until it
doubles in size. Preheat the oven to 375. Brush loaves
lightly with water. Bake for 30 to 40 minutes, or until bread is
golden brown. This is a Crumbs Bakery Recipe, it makes 2 loafs.

 

 

 

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