Sourdough Rye.html

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  18     <h1>Sourdough Rye</h1>
  19    <div class="contents">
  20 <dl>
  21 <dt>
  22 <a href="#sec1">Notice of Shameless Derivation As It Were</a>
  23 </dt>
  24 <dt>
  25 <a href="#sec2">Ingredients</a>
  26 </dt>
  27 <dd>
  28 <dl>
  29 <dt>
  30 <a href="#sec3">Sponge</a>
  31 </dt>
  32 <dt>
  33 <a href="#sec4">Dough</a>
  34 </dt>
  35 </dl>
  36 </dd>
  37 <dt>
  38 <a href="#sec5">Recipe</a>
  39 </dt>
  40 <dd>
  41 <dl>
  42 <dt>
  43 <a href="#sec6">Sponge</a>
  44 </dt>
  45 <dt>
  46 <a href="#sec7">Dough</a>
  47 </dt>
  48 </dl>
  49 </dd>
  50 <dt>
  51 <a href="#sec8">Notes</a>
  52 </dt>
  53 </dl>
  54 </div>
  55
  56
  57 <!-- Page published by Emacs Muse begins here -->
  58 <h2><a name="sec1" id="sec1"></a>
  59 Notice of Shameless Derivation As It Were</h2>
  60
  61 <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
  62 into a rye bread, and rewrote the recipe steps a tad bit more nerdily
  63 perhaps. I also substituted molasses for sugar and accidentally used
  64 four tablespoons instead of teaspoons in the dough; the result was
  65 tasty and so I left it that way.</p>
  66
  67
  68 <h2><a name="sec2" id="sec2"></a>
  69 Ingredients</h2>
  70
  71 <h3><a name="sec3" id="sec3"></a>
  72 Sponge</h3>
  73
  74 <ul>
  75 <li>Sourdough Starter equivalent to 1/2 cup water and 1/2 cup flour</li>
  76 <li>1/2 cup water</li>
  77 <li>1/2 cup rye flour</li>
  78 <li>1/4 cup red wheat flour or rye flour</li>
  79 <li>1 teaspoon molasses</li>
  80 </ul>
  81
  82
  83 <h3><a name="sec4" id="sec4"></a>
  84 Dough</h3>
  85
  86 <ul>
  87 <li>1 1/2 cups rye flour</li>
  88 <li>1 1/2 cups red wheat flour</li>
  89 <li>3/4 cup water</li>
  90 <li>2 tablespoons olive oil or butter</li>
  91 <li>4 tablepoons molasses</li>
  92 <li>2 teaspoons kosher salt</li>
  93 </ul>
  94
  95
  96
  97 <h2><a name="sec5" id="sec5"></a>
  98 Recipe</h2>
  99
 100 <h3><a name="sec6" id="sec6"></a>
 101 Sponge</h3>
 102
 103 <p class="first">The night before baking add the starter to 1/2 cup water and 1/2 cup
 104 rye flour and mix as per usual. A few hours before baking add 1/4 cup
 105 red wheat flour and a teaspoon of molasses to the sponge and allow it
 106 get bubbly again.</p>
 107
 108
 109 <h3><a name="sec7" id="sec7"></a>
 110 Dough</h3>
 111
 112 <ol>
 113 <li>Mix sponge, molasses, salt, oil, and water thoroughly</li>
 114 <li>Gradually mix in 3 cups of flour (after about half of it has been
 115 mixed in you will have to knead the rest in by hand)</li>
 116 <li>Knead for a good ten or twenty minutes</li>
 117 <li>Roll into a ball and put into a bowl covered with a damp towel in
 118 a warm place until it fully rises (with my starter this takes
 119 about ninety minutes)</li>
 120 <li>If you desire a slightly more sour bread punch the dough ball down
 121 and let it rise a second time</li>
 122 <li>Knead the dough for a few minutes</li>
 123 <li>Put the dough into a bread pan if you desire a loaf or onto a
 124 pizza stone or whatever you usually bake upon and bake for about
 125 40 minutes at 350°F (do not preheat the oven)</li>
 126 <li>Tasty</li>
 127 </ol>
 128
 129
 130
 131 <h2><a name="sec8" id="sec8"></a>
 132 Notes</h2>
 133
 134 <p class="first">The two step starter process may be unnecessary. If you choose to do a
 135 one step starter just omit the wheat flour feeding (and perhaps
 136 molasses if you want a less sour sponge) and 1/4 cup of water from the
 137 dough.</p>
 138
 139 <p>This bread contains a serious amount of molasses and as such may make
 140 you fat. I think backing things off to four teaspoons as per the white
 141 bread recipe this was originally might work, but I never bothered
 142 trying so do so at your own risk (and email me with your result if you
 143 wish).</p>
 144
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 180 <p class="cke-timestamp">Last Modified:
 181     January 21, 2013</p>
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