Bread Making: Sourdough Molasses Rye Bread

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by frugal, Mar 27, 2009.

  1. frugal

    frugal Chillin' With My Peeps

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    Aug 9, 2008
    NEK, Vermont
    Sourdough Molasses Rye Bread
    Yield: 3 round loaves


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    from Baking With Sourdough...by Sara Pitzer—page 16
    Sourdough Molasses Rye Bread
    Yield: 3 round loaves

    1 cup sourdough starter
    2 cups white whole wheat flour
    1 cup water
    2 cups rye flour
    2 cups boiling water
    ¾ cup dark molasses
    ⅓ cup butter
    2 teaspoon salt
    5 cups additional white whole wheat flour


    1. Make a sponge the night before by mixing the first 3 ingredients. Stir well, cover, and let sit in a warm place overnight.

    2. When you are ready to make bread, combine the rye flour, boiling water, molasses, butter and salt in a large bowl. Allow to cool until lukewarm.

    3. Stir into the sponge made the night before and add as much white whole wheat flour as needed to make a dough you can handle.

    4. Turn it out onto a floured board and work into a ball. Cover with a damp cloth and let rest 15-20 minutes, then knead until smooth and elastic.

    5. Place dough in a large greased bowl and let rise until doubled in bulk (2-3 hours). Punch down and either allow to rise again (for the finest texture) or form at once into 3 round loaves.

    6. Place on greased cookie sheets that have been sprinkled with cornmeal. Let rise until doubled. Bake in a preheated 350° oven for 50-60 minutes.

    Sourdough Molasses Rye Bread
    Ingredients

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    Make your sourdough sponge:
    On the night before you plan to bake, stir together 1 cup of your starter with 2 cups of white whole wheat flour and 1 cup of water. Cover and let ferment overnight.

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    The next day, put your 2 cups of rye flour, ¾ cup of butter and 2 teaspoons of salt in another bowl.
    Bring your 2 cups of water to a boil and pour into your bowl.


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    Stir to mix well. Set it aside to cool until it's lukewarm.

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    Stir down your sourdough sponge.

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    Next, pour your cooled molasses mixture into the sponge.

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    Mix well and then add as much additional white whole wheat flour as needed to make a medium-stiff dough.


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    Knead your dough until smooth and elastic.
    Place in a greased bowl, cover with a damp towel and put your bowl in a warm place to rise.


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    When your dough has doubled in size (2-3 hours), punch it down and divide it into thirds.
    Shape into round or oval loaves and put them on a greased cookie sheet that is sprinkled with cornmeal.


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    Bake @ 350° for 50-60 minutes.
    Brush with an egg wash if you want a shiny crust.


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    Delicious!

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  2. wishin4chicken

    wishin4chicken Chillin' With My Peeps

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    Jun 20, 2008
    Hayden Lake, Idaho
    Yum, yum, yum, yum! Frugal, I can hardly wait to try your recipe. [​IMG] My husband says to tell all of you to keep posting those recipes. He loves being the official tester around here!!

    Thanks, Frugal!

    Michele.
     

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