SOURDOUGH RYE
This bread takes a bit of time, but your effort is repaid with two chewy, flavorful loaves.
Provided by JACLYN
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time P1DT1h40m
Yield 24
Number Of Ingredients 13
Steps:
- The night before you want to bake the bread, feed your active sourdough starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup water. Mix until fully combined, cover, and let stand at room temperature overnight.
- The next morning, mix together the expanded starter and 1/4 cup water. Stir in 1 cup rye flour, 1 cup bread flour, salt, sugar, olive oil, and caraway seeds.
- Turn dough out onto a lightly floured surface, and knead until satiny. Place in a well oiled bowl, and turn once to oil the surface. Cover with a damp cloth. Allow to rise in a warm spot until doubled.
- Punch down dough, and shape into loaves. Place on a greased baking sheet or in greased loaf pans. Allow to rise until doubled in bulk.
- Preheat the oven to 350 degrees F (175 degrees C).
- Score the tops of the loaves with a serrated knife. Bake in preheated oven until deep brown and loaves sound hollow when thumped on the bottom, about 40 minutes.
- Alternate baking method for chewier, salty crust: Bake 20 minutes at 350 degrees F (175 degrees C). In a small bowl, mix together 1/2 cup water and 1 teaspoon salt. Remove loaves from oven and brush crust with salt water. Continue baking for 25 minutes more, brushing at 10 minute intervals.
Nutrition Facts : Calories 81.1 calories, Carbohydrate 15.8 g, Cholesterol 0.1 mg, Fat 0.9 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 245.4 mg, Sugar 0.9 g
CRUSTY SOURDOUGH RYE BREAD
Rye bread is a hearty staple in German homes. This recipe makes a delicious rustic loaf with a thick, crunchy crust and soft, flavorsome interior. I've given easy directions for making it using a KitchenAid stand mixer. Adapted from a recipe by Sunset Breads (1995)
Provided by Debs Recipes
Categories Sourdough Breads
Time 2h55m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine starter, rye flour, and one cup of the water in a large bowl; stir to blend; if you'd like an extra-sour flavor, cover mixture with plastic wrap and let stand in a warm place 6-24 hours (I let mine go six hours) until bubbly and sour, even boozy, smelling.
- Combine yeast and remaining water in small bowl; let stand about 5 minutes until foamy; stir into sourdough mixture; add whole-wheat flour, 1 3/4 cups of the all-purpose flour, salt, sugar, and caraway seeds; stir (in KitchenAid stand mixer on low speed) until dough comes together.
- Knead 9-10 minutes (in KitchenAid stand mixer on speed #2) until dough is smooth and springy; add more all-purpose flour, a tablespoon or two at a time during the kneading process as necessary to reduce excess stickiness (this particular dough will remain somewhat sticky); cover and let rise about 1 - 1 1/2 hours in a warm place until doubled.
- Punch down dough and knead a few strokes to release air; shape into a round loaf and place on a baking stone or a greasing baking sheet; cover loaf lightly and allow to rise about 30 minutes until almost doubled.
- Cut a couple small slashes about 3/4" deep on top of loaf; spray loaf with water and bake at 425° for 9 minutes, spraying loaf after 3, 6, and 9 minutes; reduce oven temperature to 400° and bake another 20-25 minutes until loaf is browned and sounds hollow when tapped on the bottom; transfer finished loaf to cooling rack.
- NOTE: If you opt to let your starter and rye combination stand for several hours, you can get by without the additional yeast ~ Just plan on increased rising times.
SOURDOUGH BREAD: 100% SOURDOUGH RYE BREAD
There are many ways to make rye bread, but very few versions contain 100 percent rye flour. Rye has so little of its unique type of gluten (6 to 8 percent) that it is hard to develop the structure and lift necessary for a decent crumb without the addition of a fair amount of high-gluten wheat flour. However, there are many people who love dense rye bread, and there are others who eat it because they can tolerate the gluten of this bread but not the gluten in wheat breads. A lot of drama goes on inside a sourdough rye bread. Rye flour is high in natural sugars and dextrins and contains pentosan, a gum protein that causes the dough to become gummy if it is mixed as long as wheat breads. Also, the wild-yeast starter creates an acidic environment that slows down the enzymatic release of sugar during the mixing cycle, but at the same time allows for the sugars to emerge from the grain during the fermentation cycle as the enzyme activity kicks in. If properly mixed and fermented, the result is a sweet, creamy, yet chewy texture quite unlike that of any other bread.
Yield makes two 1-pound loaves
Number Of Ingredients 9
Steps:
- The day before making the dough, make the rye starter. Mix together the barm and rye flour in a bowl, adding only enough water to form a ball. It should be firm and a little tacky but not sticky or spongelike. Work quickly. It is not necessary to develop the gluten, only to hydrate all the flour and form a shaggy but firm dough. Lightly oil a bowl and transfer the starter to the bowl, rolling it around to coat it lightly with the oil. Cover the bowl with plastic wrap.
- Ferment at room temperature for 4 hours or longer, or until the dough doubles in size (it will become softer and stickier as it rises). Refrigerate overnight.
- Also on the day before making the final dough, make the soaker. Combine the coarse rye flour and water in a bowl. Cover the bowl with plastic wrap and let it sit at room temperature overnight.
- The following day, remove the rye starter from the refrigerator 1 hour before making the dough. Cut the starter into about 10 small pieces with a pastry scraper or serrated knife. Mist with spray oil, cover the pieces with a towel or plastic wrap, and let sit for 1 hour to take off the chill.
- To make the final dough, stir together the rye flour, salt, and seeds in a 4-quart mixing bowl (or in the bowl of an electric mixer). Add the soaker and the starter pieces. With a large metal spoon, stir in enough lukewarm water to bring everything together to form a ball (or mix on low speed with the paddle attachment).
- Sprinkle rye flour on the counter and transfer the dough to the counter. Sprinkle the dough with more rye flour and gently knead the dough until all the pieces of starter are assimilated into the dough and the dough forms a very tacky ball (or mix on medium speed with the dough hook). This will take 5 to 6 minutes by hand (4 minutes by machine). Add flour as needed (or small amounts of water if the dough is tight). Let the dough rest on the counter for 5 minutes, and then give it a few more turns to complete the kneading. It should register 77° to 81°F. (This dough will not make a good windowpane when stretched because of the low gluten content.) Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
- Ferment for approximately 4 hours, or until the dough nearly doubles in size.
- Sprinkle rye flour on the counter and transfer the dough to the counter, being careful to degas it as little as possible. Divide the dough into 2 equal pieces, sprinkle them with rye flour, and gently shape them into bâtards. Line a sheet pan with baking parchment and sprinkle the parchment with coarse rye flour, semolina flour, or cornmeal. Place the loaves on the pan at least 4 inches apart. Mist the dough with spray oil and cover loosely with plastic wrap.
- Either proof the dough for 2 hours at room temperature or slip the entire pan into a food-grade plastic bag and immediately refrigerate overnight. If you are holding the dough overnight, remove the pan from the refrigerator 4 hours before baking and proof the dough at room temperature, or until about 1 1/2 times its original size. It will have spread sideways as well as upward.
- Prepare the oven for hearth baking as described on pages 91-94, making sure to have a steam pan in place. Preheat the oven to 500°F. Remove the pan from the bag or lift off the plastic, and let the dough sit exposed for 5 minutes, then score it.
- If you are baking on a stone, slide the parchment and dough onto the back of a sheet pan or onto a peel and then transfer it to the stone (or bake the bread directly in the sheet pan on which it was rising). Pour 1 cup hot water into the steam pan and close the door. After 30 seconds, mist the oven walls with water and close the door. Repeat twice more at 30-second intervals. After the final spray, lower the oven setting to 425°F and bake for 10 minutes. Rotate the loaves 180 degrees, if necessary, for even baking and continue baking for another 10 to 15 minutes, or until done. The internal temperature should register approximately 200°F and the crust should be hard and somewhat coarse (it will soften as the bread cools).
- Transfer the breads to a rack and let them cool for at least 1 hour before slicing or serving.
- Lean, standard dough; indirect method; wild yeast
- Day 1: 4 to 5 hours firm rye starter and soaker
- Day 2: 1 hour to de-chill starter; 6 minutes mixing; 6 hours fermentation, shaping, and proofing; 25 to 30 minutes baking
- The bread is best when made with a variety of grinds, from fine white rye to coarse pumpernickel or even rye chops (cracked rye kernels). This version uses a blend and also utilizes the soaker method to condition the grain and develop enzyme activity.
- If you make rye bread regularly, you can keep a rye barm on hand in addition to your regular barm. Otherwise, you can use your regular barm starter and turn it into a rye starter, but it will contain a proportion of wheat. To make a pure rye-only starter, consult the Commentary on page 229.
- Allow 3 days to make this bread (or start early on the second day to bake it around dinnertime). Because it is low in gluten, the bread will have a fairly tight crumb, not large and irregular as with standard hearth breads. The dough is slightly softer than French bread, but not as wet as ciabatta and other rustic doughs. This added hydration provides some physical leavening (steam) in support of the biological (wild-yeast) leavening provided by the starter. The result is a relatively dense loaf with a long shelf life.
- This same formula also can be used for making spelt bread, another wheat relative that is lower in gluten (mainly it is lower in gliaden, which is the offensive half of gluten to those with sensitivities). Just substitute spelt for rye and follow the same directions.
- As always with rye breads, the use of caraway, anise, or other seeds is optional. This bread is delicious with or without them.
- 100% Sourdough Rye Bread %
- (FIRM RYE STARTER)
- Barm: 77.8%
- White rye flour: 100%
- Water (approx.): 44.4%
- Total: 222.2%
- (SOAKER)
- Coarse rye flour: 100%
- Water: 200%
- Total: 300%
- (FINAL DOUGH)
- White rye flour: 100%
- Firm rye starter: 74.1%
- Soaker: 44.4%
- Salt: 2.8%
- Caraway seeds: 3.7%
- Water (approx.): 51.9%
- Total 276.9
RYE SOURDOUGH BREAD
This basic all-rye sourdough loaf has a deep malty flavour which works well with smoked fish or cured meats. Rye has less gluten than wheat so requires a slightly different technique
Provided by Barney Desmazery
Categories Buffet, Side dish
Yield Makes 1 loaf (cuts into 12-15 slices )
Number Of Ingredients 5
Steps:
- Day 1: To begin your starter, mix 50g of the flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
- Days 2, 3, 4 & 5 : Mix 25g flour with 25g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
- Day 6: The mix should be really bubbly and giving off a strong smell of alcohol. A teaspoonful of the starter should float in warm water if ready. If not, continue adding 25g flour and 25g tepid water into the mixture daily until it becomes active.If your jar is becoming full, spoon half the mix out of the jar and continue. You now have rye starter, which is a malty flavoured base to sourdough bread. Keep it in the fridge (it will stay dormant) and 12 hrs before you want to use it, spoon half of it off and feed it with 100g flour and 100g water. Leave, covered, at room temperature.
- Tip 100g of the starter into a bowl and add 400g of tepid water. Whisk or rub the two together with your hands, don't worry if there are a few lumps. Add the flour and bring together (with a spatula or your hand) into a thick, sticky dough, making sure all the flour is mixed in, including any dry bits on the sides of the bowl. Cover with a damp tea towel and leave at room temperature for 2 hrs.
- Work the salt into the dough then leave, covered, for another 2 hrs.
- Heavily butter a 900g loaf tin. Dust the work surface with more rye flour, then scrape all the dough out. Mould the dough into a block roughly the same size as the tin and sit it in the tin. Press the dough down so it fills it completely and scatter the top generously with more flour. Leave the loaf out, uncovered, for 2 hrs until it's risen by about a quarter and gone craggy on the top, or leave it in the fridge, uncovered, overnight. This will give it an even deeper flavour.
- Heat the oven to 230/210C fan/gas 8 with a shelf in the middle of the oven and a shelf below with a roasting tray on it. Put the loaf on the middle tray and carefully pour a small glass of water into the roasting tray. Cook for 50-55 mins until hollow sounding when tapped. (The middle of the loaf will read 98C on a digital thermometer when ready.) Remove the tin and leave to cool on a wire rack for at least 4 hrs. Will keep for 3-4 days in an airtight container.
Nutrition Facts : Calories 180 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 1 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 0.86 milligram of sodium
More about "craze e sourdough rye bread recipes"
SOURDOUGH RYE BREAD - BAKING SENSE®
From baking-sense.com
4.6/5 (222)Total Time 12 hrs 45 minsServings 1Calories 874 per serving
- Combine the starter, water, rye flour and 1 cup of the bread flour. Mix with the paddle on low speed until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes.
- If using a stand mixer, change to the dough hook. Add the malt syrup, salt and the rest of the bread flour and mix until the dough begins to clean the bottom of the bowl and form a ball around the hook. If the dough is still extremely sticky and does not clear the sides of the bowl, you can add up to 1/4 cup more flour, a tablespoon at a time. If mixing by hand add as much of the bread flour as you can then turn the dough out onto a floured surface and finish kneading in the rest of the flour.
- Knead for 3-4 minutes on medium speed or 4-5 minutes by hand. Turn the dough out onto a lightly floured surface and knead into a smooth ball. Place the dough in a lightly oiled bowl, turn once to coat the dough. Cover the bowl and set it aside at room temperature.
- After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure again.
RUSTIC RYE SOURDOUGH BREAD RECIPE - HEARTBEET KITCHEN
From heartbeetkitchen.com
TRADITIONAL SWEDISH WHOLE RYE BREAD - SOURDOUGH&OLIVES
From sourdoughandolives.com
SOURDOUGH RYE BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
RYE SOURDOUGH BREAD - NSC
From newscancook.com
SOURDOUGH RYE BREAD - ARTISAN PASSION
From artisanpassion.com
100% RYE SOURDOUGH BREAD - SWEDISH FOOD
From swedishfood.com
RYE AN ANCIENT GRAIN NEVER LOST - YOURSOURDOUGHSTART.COM
From yoursourdoughstart.com
5 TIPS FOR MAKING RYE BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
CRUSTY SOURDOUGH RYE BREAD RECIPE - FOOD.COM
From pinterest.ca
HOW TO MAKE A RYE SOURDOUGH STARTER FROM SCRATCH - CBC
From cbc.ca
RYE SOURDOUGH BREAD - FOODPAIRING
From foodpairing.com
RYE SOURDOUGH BREAD – HOMEGROWN KATE
From homegrownkate.com
SOURDOUGH RYE BREAD - YUZU BAKES
From yuzubakes.com
6 REASONS RYE IS POPULAR IN SOURDOUGH & WHAT TO KNOW …
From truesourdough.com
EAT HEALTHY WITH RYE SOURDOUGH - BREADVILLAGE
From breadvillage.com
RYE SOURDOUGH BREAD - CULTURED FOOD LIFE
From culturedfoodlife.com
SOURDOUGH RYE BREAD - SOURDOUGH MANIA
From sourdoughmania.com
INA GARTEN DECLARED THE SOURDOUGH BREAD CRAZE BASICALLY …
From delish.com
EASY SOURDOUGH RYE BREAD RECIPE
From sourdoughandolives.com
MALTED RYE SOURDOUGH BREAD - NATASHA'S BAKING
From natashasbaking.com
SOFT RYE SOURDOUGH BREAD | AROUND THE FAMILY TABLE – FOOD. FUN.
From aroundthefamilytableblog.com
HOW TO MAKE MONEY FAST WITH CRAZE E SOURDOUGH RYE BREAD
From webetutorial.com
SOURDOUGH RYE BREAD - OCCASIONALLY EGGS
From occasionallyeggs.com
EASY SOURDOUGH RYE CRISPBREAD (KNäCKEBRöD) - TRUE NORTH KITCHEN
From true-north-kitchen.com
RYE BREAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RYE AND ANCIENT GRAINS SOURDOUGH BREAD | CHEF DR. MIKE
From chefdrmike.com
CRAZE-E SOURDOUGH RYE BREAD RECIPE - FOOD.COM
From food.com
SOFT RYE SOURDOUGH SANDWICH BREAD - NATASHA'S BAKING
From natashasbaking.com
BEST COOKING BREADS RECIPES: CRAZE-E SOURDOUGH RYE BREAD
From worldbestbreadsrecipes.blogspot.com
THE BEST RYE BREAD WITH SOURDOUGH IN THE WORLD! - WE GO WILD
From we-go-wild.com
SOURDOUGH RYE BREAD - MOMSFORSAFEFOOD.ORG
From momsforsafefood.org
SOURDOUGH RYE BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
CRUSTY SOURDOUGH RYE BREAD - CHEZ CARR CUISINE
From chezcarrcuisine.com
SOURDOUGH RYE BREAD - CAROLINE'S COOKING
From carolinescooking.com
SOURDOUGH RYE BREAD - BOSTON GIRL BAKES
From bostongirlbakes.com
SOURDOUGH RYE BREAD ($1.62/LOAF) - GOOD CHEAP EATS
From goodcheapeats.com
13 TIPS TO KNOW BEFORE BAKING RYE SOURDOUGH BREADS
From crustylabs.com
ULTIMATE SOURDOUGH RYE STARTER GUIDE WITH SOURDOUGH
From pantsdownapronson.com
USING RYE FLOUR IN SOURDOUGH BAKING - CULTURES FOR HEALTH
From culturesforhealth.com
#time-to-make #course #main-ingredient #preparation #sourdough #breads #fruit #yeast #berries #4-hours-or-less
You'll also love