Recipe For Rye Bread With Sourdough Roggenbrot

Steps:

• 1. Dissolve yeast into warm water. In a large bowl combine your milk, sugar, and you salt. Use your mixer to blend in molasses, butter, and yeast mixture and add 1 Cup of rye flour.
• 2. Use a wooden spoon to mix in remaining rye flour. Add white flour, stirring until the dough is stiff enough to knead.
• 3. Knead for 5 to 10 minutes with the heal of you hands. If the dough sticks to your hands or the board, sprinkle flour on the board or dough as needed.
• 4. Place dough on floured board, put a warm damp cloth on top of dough rise from 1 to 1 1/2 hours or till double in size. Punch down the dough and divide to form 2 round loaves. Sprinkle cornmeal on the baking sheet or stone. Let the loaves rise on a cooking sheet or baking stone. If you are using bread pans lightly grease and dust with cornmeal. Let loaves rise 1 1/2 hours.
• 5. Preheat oven to 375* Bake for 30-35 minutes. Take out and turn on to rack, brush the top with melted butter. Yields 2 loaves.

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.

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.

Steps:

• Dissolve yeast in warm water.
• In a large bowl combine milk, sugar, and salt.
• Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour.
• Use a wooden spoon to mix in the remaining rye flour.
• Add white flour by stirring until the dough is stiff enough to knead.
• Knead 5 to 10 minutes, adding flour as needed.
• If the dough sticks to your hands or the board add more flour.
• Cover dough and let rise 1 1/2 hours or until double.
• Punch down dough and divide to form 2 round loaves.
• Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
• Preheat oven to 375°F.
• Bake for 30 to 35 minutes.
• Makes 2 round loaves.

Steps:

• Sourdough Version
• In a mixing bowl, mix the starter into the water. Add the molasses, all the seeds and orange zest.
• In a separate bowl, combine the flours and salt.
• Gradually stir the dry ingredients into the wet using a dough whisk or spoon until the flour is well incorporated. Cover with plastic and let rest for 15 minutes. After about 15 minutes, mix again for a minute or two. Again let rest for 15 minutes and mix one more time as before. Now cover the bowl with plastic and let sit at room temperature for roughly 12-14 hours.
• Instant Yeast Version
• The only difference is don't use sourdough starter and instead mix the instant yeast into the dry ingredients before combining with the wet ingredients.
• Both Versions
• After the long 12-14 hour proof, stretch and fold the dough and shape into boule or batard (round or oblong) shape for baking. (If you didn't follow that, I'm afraid you're doomed to watch the video.) Cover again with plastic and let rest 15 minutes before putting in a proofing basket for the final rise. If you don't have a proofing basket, line a bowl with a well floured kitchen towel and put the dough in there for the final rise. The final rise should last somewhere between 1 to 1 1/2 hours. Keep the dough covered with plastic to prevent it from drying out.
• Preheat your oven to 475 F a half hour before baking.
• Score the dough with a razor or sharp serrated knife and bake until the internal temp is about 200 F.
• Let cool completely before eating.