Dark Rye Sourdough

Good morning,

Last week we made sourdough starter, so this week we couldn’t wait to make some delicious, fresh homemade bread with it.  Nothing fills your kitchen with the smells of comfort and home like bread baking… yummy.

The bread appears light coloured, though we use a dark rye flour.  To make a dark bread (pumperknickel) you need to use blackstrap molasses.  I’ll show you that recipe in a later post.

Dark Rye Sourdough

1 cup sourdough starter, at room temperature
1 1/2 cups dark rye flour
1 1/4 cups warm water, divided
1 package active dry yeast (2 1/4 teaspoons)
1 cup whole wheat flour
1 1/2 – 1 3/4 cups all purpose flour, plus more for kneading
1 teaspoon salt
1 tablespoon sugar

Combine starter, rye flour, and one cup water in a large bowl; stir to blend.  Allow this to stand for 2 or more hours to make a more sour dough, otherwise continue.

Combine yeast, sugar and remaining water in small bowl.  Let stand about 5 minutes until foamy.  Stir into sourdough mixture.  Add whole-wheat flour, 1 1/2 cups of the all-purpose flour, and salt.  Knead until dough comes together.

Knead 9-10 minutes until dough is smooth and springy, adding more all-purpose flour as necessary to prevent the dough from becoming too sticky.  Cover and let rise about 1 1/2 hours in a warm place until doubled.

Punch down dough and knead slightly.  Shape into a round loaf and place on a greased baking sheet.  Cover loaf lightly and allow to rise about 30 minutes until almost doubled.  Preheat oven to 425F about 20 minutes into this rising.

Cut some small slashes about 3/4″ deep on top of the loaf and bake at 425F for 10 minutes.  Reduce temperature to 400° and bake another 20-25 minutes until loaf is browned and sounds hollow when tapped on the bottom.  Transfer to a cooling rack.

That’s it.  Delicious!

Until next time,
Peace and love,
Himmat

 

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