| 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 | - 3/4 cup water |
| 24 | - 2 tablespoons olive oil or butter |
| 25 | - 4 tablepoons molasses |
| 26 | - 2 teaspoons kosher salt |
| 27 | |
| 28 | * Recipe |
| 29 | |
| 30 | ** Sponge |
| 31 | |
| 32 | The night before baking add the starter to 1/2 cup water and 1/2 cup |
| 33 | rye flour and mix as per usual. A few hours before baking add 1/4 cup |
| 34 | red wheat flour and a teaspoon of molasses to the sponge and allow it |
| 35 | get bubbly again. |
| 36 | |
| 37 | ** Dough |
| 38 | |
| 39 | 1. Mix sponge, molasses, salt, oil, and water thoroughly |
| 40 | 2. Gradually mix in 3 cups of flour (after about half of it has been |
| 41 | mixed in you will have to knead the rest in by hand) |
| 42 | 3. Knead for a good ten or twenty minutes |
| 43 | 4. Roll into a ball and put into a bowl covered with a damp towel in |
| 44 | a warm place until it fully rises (with my starter this takes |
| 45 | about ninety minutes) |
| 46 | 5. If you desire a slightly more sour bread punch the dough ball down |
| 47 | and let it rise a second time |
| 48 | 6. Knead the dough for a few minutes |
| 49 | 7. Put the dough into a bread pan if you desire a loaf or onto a |
| 50 | pizza stone or whatever you usually bake upon and bake for about |
| 51 | 40 minutes at 350°F (do not preheat the oven) |
| 52 | 8. Tasty |
| 53 | |
| 54 | * Notes |
| 55 | |
| 56 | The two step starter process may be unnecessary. If you choose to do a |
| 57 | one step starter just omit the wheat flour feeding (and perhaps |
| 58 | molasses if you want a less sour sponge) and 1/4 cup of water from the |
| 59 | dough. |
| 60 | |
| 61 | This bread contains a serious amount of molasses and as such may make |
| 62 | you fat. I think backing things off to four teaspoons as per the white |
| 63 | bread recipe this was originally might work, but I never bothered |
| 64 | trying so do so at your own risk (and email me with your result if you |
| 65 | wish). |