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Sourdough Rye |
"This bread takes a piece of time, but your attempt is repaid with chewy, flavorful loaves."
Ingredients :
- 1 cup rye flour
- half cup bread flour
- 2/3 cup water
- 1/four cup water
- half of tablespoon salt
- 1 tablespoon white sugar
- 1 tablespoon olive oil
- 1 tablespoon caraway seed
- 1 cup rye flour
- 1 cup bread flour
- 1 cup sourdough starter
- 1/2 cup water (elective)
- 1 teaspoon salt (non-compulsory)
Instructions :
Prep : 30M | Cook : 24M | Ready in : 16H40M |
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- The night earlier than you need to bake the bread, feed the starter with 1 cup rye flour, half of cup bread flour, and a couple of/three cup water. Cover, and permit stand at room temperature in a single day.
- In a big bowl, mix collectively increased starter, 1/four cup water, salt, sugar, oil, seeds, and 1 cup each rye and bread flour. Add more or much less flour as important to get a gentle dough.
- Turn dough out onto a lightly floured surface, and knead until satiny. Place in a properly oiled bowl, and flip as soon as to grease the surface. Cover with a damp material. Allow to upward thrust in a heat spot till doubled.
- Punch down dough, and shape into loaves. Place on a greased baking sheet. Allow to upward push till doubled in bulk.
- Bake at 350 tiers F (a hundred seventy five tiers C) for 40 minutes, or until it sounds hole whilst thumped on the lowest.
- Alternate baking method for chewier, salty crust: Bake 20 mins at 350 tiers F (175 tiers C). In a small bowl, blend together half of cup water and 1 teaspoon salt. Remove loaves from oven and brush crust with salt water. Continue baking for 25 mins greater, brushing at 10 minute periods.
Notes :
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