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1 | * Notice of Shameless Derivation As It Were |
2 | |
3 | I took the [[http://www.io.com/~sjohn/sour.htm][basic sourdough bread]] recipe from [[http://www.io.com/~sjohn/][S. John Ross]], converted it |
4 | into a rye bread, and rewrote the recipe steps a tad bit more nerdily |
5 | perhaps. I also substituted molasses for sugar and accidentally used |
6 | four tablespoons instead of teaspoons in the dough; the result was |
7 | tasty and so I left it that way. |
8 | |
9 | * Ingredients |
10 | |
11 | ** Sponge |
12 | |
13 | - Sourdough Starter equivalent to 1/2 cup water and 1/2 cup flour |
14 | - 1/2 cup water |
15 | - 1/2 cup rye flour |
16 | - 1/4 cup red wheat flour or rye flour |
17 | - 1 teaspoon molasses |
18 | |
19 | ** Dough |
20 | |
21 | - 1 1/2 cups rye flour |
22 | - 1 1/2 cups red wheat flour |
23 | - 2 tablespoons olive oil or butter |
24 | - 4 tablepoons molasses |
25 | - 2 teaspoons kosher salt |
26 | |
27 | * Recipe |
28 | |
29 | ** Sponge |
30 | |
31 | The night before baking add the starter to 1/2 cup water and 1/2 cup |
32 | rye flour and mix as per usual. A few hours before baking add 1/4 cup |
33 | red wheat flour and a teaspoon of molasses to the sponge and allow it |
34 | get bubbly again. |
35 | |
36 | ** Dough |
37 | |
38 | 1. Mix sponge, molasses, salt, oil, and water throughly |
39 | 2. Gradually mix in 3 cups of flour (after about half of it has been |
40 | mixed in you will have to knead the rest in by hand) |
41 | 3. Knead for a good ten or twenty minutes |
42 | 4. Roll into a ball and put into a bowl covered with a damp towel in |
43 | a warm place until it fully rises (with my starter this takes |
44 | about ninety minutes) |
45 | 5. If you desire a slightly more sour bread punch the dough ball down |
46 | and let it rise a second time |
47 | 6. Knead the dough for a few minutes |
48 | 7. Put the dough into a bread pan if you desire a loaf or onto a |
49 | pizza stone or whatever you usually bake upon and bake for about |
50 | 40 minutes at 350°F (do not preheat the oven) |
51 | 8. Tasty |
52 | |
53 | * Notes |
54 | |
55 | The two step starter process may be unnecessary. If you choose to do a |
56 | one step starter just omit the wheat flour feeding (and perhaps |
57 | molasses if you want a less sour sponge) and 1/4 of water from the |
58 | dough. |
59 | |
60 | This bread contains a serious amount of molasses and as such may make |
61 | you fat. I think backing things off to four teaspoons as per the white |
62 | bread recipe this was originally might work, but I never bothered |
63 | trying so do so at your own risk (and email me with your result if you |
64 | wish). |