Sourdough Rye.muse

   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).