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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> |
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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 |
171 | To the tune of starving millions to make a better kind of gun. |
172 | </p> |
173 | <p class="cke-timestamp">Last Modified: |
174 | January 28, 2009</p> |
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