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Title: Sourdough Rye with Caraway Seeds
Categories: Polkadot Faylen Bread
Yield: 1 Loaf
| 2 | c | Rye sourdough starter |
| 3 | c | Water |
| 9 | oz | Rye flour |
| 9 | oz | Whole wheat flour |
| 1 | tb | Sea salt |
| 1/4 | c | Caraway seed |
| 5 | c | 20% bran wheat flour |
Combine the starter and water in a 6-quart bowl. Break up the starter well with a wooden spoon and stir until it loosens and the mixture is slightly frothy. Add the rye flour and stir until well combined. Add the whole wheat flour, salt, caraway seeds, and just enough of the bran flour to make a thick mass that is difficult to stir. Turn out onto a well floured surface and knead, adding remaining flour when needed, until dough is soft and smooth, 15-17 minutes. All finished rye doughs will remain slightly sticky. Be cautious about adding too much flour when kneading. The dough is ready when a little pulled from the mass springs back quickly.
Shape the dough into a ball and let is rest on a lightly floured surface while you scrape, clean and lightly oil the large bowl. Place the dough in the bowl and turn once to coat with oil. Cover with a clean damp towel or plastic wrap and place in a moderately warm draft-free place until doubled in volume, 2 1/2 to 3 hours.
Deflate the dough by pushing down in the center and pulling up on the sides. Transfer the dough to a lightly floured work surface and knead briefly. Cut into 2 equal pieces. Flatten each with the heel of your hand. Shape each piece into a 12-inch long log for long loaves.
Using 2 well-floured towels and wood blocks, make a couche (the towels are draped over the blocks so that the bread holds its shape while rising. I also had success with willow baskets or colanders lined with floured towels.) Cover with a clean damp towel or plastic wrap and let proof until almost doubled in volume, or until a slight indentation remains when the dough is pressed with the fingertip. (1 1/2 to 2 hours.)
45 minutes to an hour before baking preheat the oven and baking stone on the center rack of the oven to 450 degrees. The oven rack must be in the center of the oven. If it is in the lower third of the oven, the bottoms of the breads may burn , and if it is in the upper third, the top crusts may burn. Gently slip the loaves from the couche onto a well-floured peel so that they are right side up. Using a very sharp serrated knife or a single edged razor blade, score the loaves by making quick shallow cuts 1/4 to 1/2 inch deep along the surface.
Using the peel. slide the loaves onto the hearth. Quickly spray the inner walls and floor of the oven with cold water from a spritzer bottle. If there's an electric light bulb in the oven, avoid spraying it directly - it may burst. Spray for several seconds until steam has filled the oven. Quickly close the door to trap the steam and bake 3 minutes. Spray again in the same way, closing the door immediately so that steam doesn't escape. Bake until loaves begin to color, about 20 minutes. Reduce heat to 375 degrees and bake until loaves are a rich caramel color and the crusts are firm, another 10 to 20 minutes.
To test the loaves from doneness, remove and hold the loaves upside down. Strike the bottoms firmly with your inger. If the sound is hollow, the breads are done. If it doesn't sound hollow, bake 5 minutes longer. Cool completely on wire racks.
Per serving: 929 Calories; 7g Fat (6% calories from fat); 32g Protein; 198g Carbohydrate; 0mg Cholesterol; 2843mg Sodium
Recipe By : Daniel Leader, "Bread Alone" Serving Size : 2 Preparation Time: 0:00
From: Faylen Date: 05-01-96 (09:02) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627. By fatfree-request@fatfree.com on Jun 16, 1997
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