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| 6 | <title>Sourdough Rye</title> |
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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>3/4 cup water</li> |
| 87 | <li>2 tablespoons olive oil or butter</li> |
| 88 | <li>4 tablepoons molasses</li> |
| 89 | <li>2 teaspoons kosher salt</li> |
| 90 | </ul> |
| 91 | |
| 92 | |
| 93 | |
| 94 | <h2><a name="sec5" id="sec5"></a> |
| 95 | Recipe</h2> |
| 96 | |
| 97 | <h3><a name="sec6" id="sec6"></a> |
| 98 | Sponge</h3> |
| 99 | |
| 100 | <p class="first">The night before baking add the starter to 1/2 cup water and 1/2 cup |
| 101 | rye flour and mix as per usual. A few hours before baking add 1/4 cup |
| 102 | red wheat flour and a teaspoon of molasses to the sponge and allow it |
| 103 | get bubbly again.</p> |
| 104 | |
| 105 | |
| 106 | <h3><a name="sec7" id="sec7"></a> |
| 107 | Dough</h3> |
| 108 | |
| 109 | <ol> |
| 110 | <li>Mix sponge, molasses, salt, oil, and water thoroughly</li> |
| 111 | <li>Gradually mix in 3 cups of flour (after about half of it has been |
| 112 | mixed in you will have to knead the rest in by hand)</li> |
| 113 | <li>Knead for a good ten or twenty minutes</li> |
| 114 | <li>Roll into a ball and put into a bowl covered with a damp towel in |
| 115 | a warm place until it fully rises (with my starter this takes |
| 116 | about ninety minutes)</li> |
| 117 | <li>If you desire a slightly more sour bread punch the dough ball down |
| 118 | and let it rise a second time</li> |
| 119 | <li>Knead the dough for a few minutes</li> |
| 120 | <li>Put the dough into a bread pan if you desire a loaf or onto a |
| 121 | pizza stone or whatever you usually bake upon and bake for about |
| 122 | 40 minutes at 350°F (do not preheat the oven)</li> |
| 123 | <li>Tasty</li> |
| 124 | </ol> |
| 125 | |
| 126 | |
| 127 | |
| 128 | <h2><a name="sec8" id="sec8"></a> |
| 129 | Notes</h2> |
| 130 | |
| 131 | <p class="first">The two step starter process may be unnecessary. If you choose to do a |
| 132 | one step starter just omit the wheat flour feeding (and perhaps |
| 133 | molasses if you want a less sour sponge) and 1/4 cup of water from the |
| 134 | dough.</p> |
| 135 | |
| 136 | <p>This bread contains a serious amount of molasses and as such may make |
| 137 | you fat. I think backing things off to four teaspoons as per the white |
| 138 | bread recipe this was originally might work, but I never bothered |
| 139 | trying so do so at your own risk (and email me with your result if you |
| 140 | wish).</p> |
| 141 | |
| 142 | |
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| 169 | <p class="cke-footer">Lindsay (Carlton): should i eat more post its |
| 170 | </p> |
| 171 | <p class="cke-timestamp">Last Modified: |
| 172 | January 21, 2013</p> |
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