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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 168 <p class="cke-footer">The body bags and little rags of children torn in two,
 169 And the jellied brains of those who remain to put the finger right on you
 170 As the madmen play on words and make us all dance to their song
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 173 <p class="cke-timestamp">Last Modified:
 174     January 28, 2009</p>
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