Seedy, Crusty Sourdough Rye Bread
I found the original version of this recipe on recipe.com; it is itself a modification of a recipe by Sunset Breads (1995). I upped the whole grains and simplified the technique a bit to suit myself. I use Goldrush Old Fashioned San Francisco Style Starter (http://www.goldrushproducts.com/); I mixed up an envelope with whole wheat flour and water a couple years ago to make the Mother Sponge and it lives in my fridge. When you take out some of the starter (aka Mother Sponge) to make this bread, make sure you feed the Mother - I mix up a 1/2 cup of warm water with 1/2 cup of whole wheat flour and stir it back into the Mother - then I let it sit out for six hours or so before putting it back in the fridge to wait until the next baking day. The directions say to feed it once a week, but I have found that to be unnecessary. A link to the original recipe is here: http://www.food.com/recipeprint.do?rid=170558.
Combine starter, rye flour, and one cup of the water in a large bowl; stir to blend; cover mixture with plastic wrap and let stand in a warm place 6-24 hours. Mix all the seeds in a small bowl with enough water to cover and leave in a warm place until you're ready to make the bread. Don't forget to feed the Mother Sponge!
Stir leichithin (if using) into seeds. Combine yeast, honey or molasses, and remaining 1/4 cup of water in a small bowl; let stand about 5 minutes until foamy; stir into sourdough mixture; add two cups whole-wheat flour and seeds; stir until dough comes together.
Knead 9-10 minutes, adding more flour as needed to prevent stickiness, until dough is smooth and springy; oil dough top and bottom, and cover - let it rise about 1 1/2 hours in a warm place until doubled.
Oil two bread pans and sprinkle them with cornmeal. Punch down dough and knead a few strokes to release air; cut dough in half, and shape into two oblong shapes, placing each loaf into a greased bread pan; cover loaf lightly and allow to rise about 30 minutes until almost doubled.
Preheat oven to 425°. Cut a couple of slashes about 3/4" deep on top of loaf; spray loaves with water and bake at 425° for 9 minutes, spraying loaves after 3, 6, and 9 minutes; reduce oven temperature to 400° and bake another 20-25 minutes until loaves are browned and sound hollow when tapped; transfer finished loaves to cooling rack.
Makes 12 servings (2 loaves)
Original recipe is posted on http://www.food.com/recipeprint.do?rid=170558
- 1 cup sourdough starter, at room temperature
- 1 tablespoon leicithin granules
- 1 1/2 cups rye flour
- 1 1/4 cups warm water, divided
- 1 ( or 2 1/4 teaspoon) packet active dry yeast
- 3 cups (plus or minus) whole wheat flour
- 1 tablespoon honey or molasses
- 2 1/2 EACH tablespoons caraway seeds, flaxseeds, and sesame seeds
- Cornmeal and oil for coating pans
Combine starter, rye flour, and one cup of the water in a large bowl; stir to blend; cover mixture with plastic wrap and let stand in a warm place 6-24 hours. Mix all the seeds in a small bowl with enough water to cover and leave in a warm place until you're ready to make the bread. Don't forget to feed the Mother Sponge!
Stir leichithin (if using) into seeds. Combine yeast, honey or molasses, and remaining 1/4 cup of water in a small bowl; let stand about 5 minutes until foamy; stir into sourdough mixture; add two cups whole-wheat flour and seeds; stir until dough comes together.
Knead 9-10 minutes, adding more flour as needed to prevent stickiness, until dough is smooth and springy; oil dough top and bottom, and cover - let it rise about 1 1/2 hours in a warm place until doubled.
Oil two bread pans and sprinkle them with cornmeal. Punch down dough and knead a few strokes to release air; cut dough in half, and shape into two oblong shapes, placing each loaf into a greased bread pan; cover loaf lightly and allow to rise about 30 minutes until almost doubled.
Preheat oven to 425°. Cut a couple of slashes about 3/4" deep on top of loaf; spray loaves with water and bake at 425° for 9 minutes, spraying loaves after 3, 6, and 9 minutes; reduce oven temperature to 400° and bake another 20-25 minutes until loaves are browned and sound hollow when tapped; transfer finished loaves to cooling rack.
Makes 12 servings (2 loaves)
Original recipe is posted on http://www.food.com/recipeprint.do?rid=170558