Sourdough Rye.html

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  16     <h1>Sourdough Rye</h1>
  17    <div class="contents">
  18 <dl>
  19 <dt>
  20 <a href="#sec1">Notice of Shameless Derivation As It Were</a>
  21 </dt>
  22 <dt>
  23 <a href="#sec2">Ingredients</a>
  24 </dt>
  25 <dd>
  26 <dl>
  27 <dt>
  28 <a href="#sec3">Sponge</a>
  29 </dt>
  30 <dt>
  31 <a href="#sec4">Dough</a>
  32 </dt>
  33 </dl>
  34 </dd>
  35 <dt>
  36 <a href="#sec5">Recipe</a>
  37 </dt>
  38 <dd>
  39 <dl>
  40 <dt>
  41 <a href="#sec6">Sponge</a>
  42 </dt>
  43 <dt>
  44 <a href="#sec7">Dough</a>
  45 </dt>
  46 </dl>
  47 </dd>
  48 <dt>
  49 <a href="#sec8">Notes</a>
  50 </dt>
  51 </dl>
  52 </div>
  53
  54
  55 <!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a>
  56 Notice of Shameless Derivation As It Were</h2>
  57
  58 <p class="first">I took the <a href="http://www.io.com/~sjohn/sour.htm">basic sourdough bread</a> recipe from <a href="http://www.io.com/~sjohn/">S. John Ross</a>, converted it
  59 into a rye bread, and rewrote the recipe steps a tad bit more nerdily
  60 perhaps. I also substituted molasses for sugar and accidentally used
  61 four tablespoons instead of teaspoons in the dough; the result was
  62 tasty and so I left it that way.</p>
  63
  64
  65 <h2><a name="sec2" id="sec2"></a>
  66 Ingredients</h2>
  67
  68 <h3><a name="sec3" id="sec3"></a>
  69 Sponge</h3>
  70
  71 <ul>
  72 <li>Sourdough Starter equivalent to 1/2 cup water and 1/2 cup flour</li>
  73 <li>1/2 cup water</li>
  74 <li>1/2 cup rye flour</li>
  75 <li>1/4 cup red wheat flour or rye flour</li>
  76 <li>1 teaspoon molasses</li>
  77 </ul>
  78
  79
  80 <h3><a name="sec4" id="sec4"></a>
  81 Dough</h3>
  82
  83 <ul>
  84 <li>1 1/2 cups rye flour</li>
  85 <li>1 1/2 cups red wheat flour</li>
  86 <li>2 tablespoons olive oil or butter</li>
  87 <li>4 tablepoons molasses</li>
  88 <li>2 teaspoons kosher salt</li>
  89 </ul>
  90
  91
  92
  93 <h2><a name="sec5" id="sec5"></a>
  94 Recipe</h2>
  95
  96 <h3><a name="sec6" id="sec6"></a>
  97 Sponge</h3>
  98
  99 <p class="first">The night before baking add the starter to 1/2 cup water and 1/2 cup
 100 rye flour and mix as per usual. A few hours before baking add 1/4 cup
 101 red wheat flour and a teaspoon of molasses to the sponge and allow it
 102 get bubbly again.</p>
 103
 104
 105 <h3><a name="sec7" id="sec7"></a>
 106 Dough</h3>
 107
 108 <ol>
 109 <li>Mix sponge, molasses, salt, oil, and water throughly</li>
 110 <li>Gradually mix in 3 cups of flour (after about half of it has been
 111 mixed in you will have to knead the rest in by hand)</li>
 112 <li>Knead for a good ten or twenty minutes</li>
 113 <li>Roll into a ball and put into a bowl covered with a damp towel in
 114 a warm place until it fully rises (with my starter this takes
 115 about ninety minutes)</li>
 116 <li>If you desire a slightly more sour bread punch the dough ball down
 117 and let it rise a second time</li>
 118 <li>Knead the dough for a few minutes</li>
 119 <li>Put the dough into a bread pan if you desire a loaf or onto a
 120 pizza stone or whatever you usually bake upon and bake for about
 121 40 minutes at 350°F (do not preheat the oven)</li>
 122 <li>Tasty</li>
 123 </ol>
 124
 125
 126
 127 <h2><a name="sec8" id="sec8"></a>
 128 Notes</h2>
 129
 130 <p class="first">The two step starter process may be unnecessary. If you choose to do a
 131 one step starter just omit the wheat flour feeding (and perhaps
 132 molasses if you want a less sour sponge) and 1/4 of water from the
 133 dough.</p>
 134
 135 <p>This bread contains a serious amount of molasses and as such may make
 136 you fat. I think backing things off to four teaspoons as per the white
 137 bread recipe this was originally might work, but I never bothered
 138 trying so do so at your own risk (and email me with your result if you
 139 wish).</p>
 140
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 172 <p class="cke-timestamp">Last Modified:
 173     January 28, 2009</p>
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