Breads

Sourdough Rye Bread

  • 3 1/2 cups Sourdough Batter
  • 1 cup Rye flour
  • 1 tablespoon Brown sugar
  • 1 teaspoon Salt
  • 1 1/2 teaspoons Caraway seed
  • 1/2 teaspoon Baking soda
  • 4 cups White flour
  • 3 tablespoons Cornmeal
  • 1/2 teaspoon Cornstarch
  • 1/4 cup Water

    • In a mixer bowl combine Sourdough Batter, rye flour, brown sugar, salt, carawayseeds, baking soda and half the white flour. Attach beaters and begin mixing on low speed until batter is thick and smooth. Attach dough hook. Gradually addremaining white flour, mixing at low speed until dough clings to hook and clears the sides of the bowl. Continue mixing on low speed to knead the dough until very smooth (about 8 to 10 minutes longer).

    Place dough in a greased bowl, turning to grease the top. Cover and let rise until double in bulk (about 1-1/2 to 2 hours). Punch dough down. Shape intoan oblong loaf. Sprinkle a baking sheet with cornmeal and place loaf on top. Cover and let rise in a warm place untildouble in bulk (about 1 to 1-1/2 hours). Before baking, brush the loaf with a mixture of 1/2 tsp cornstarch dissolved in 1/4 cup water. Put a shallow pan of hot water on the bottom rack of the oven. Bake loaf at 400°F (200°C) for 10 minutes. Brush again with cornstarch mixture. Continue baking for 20 to 25 minutes, until lightly browned.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Chris Cody of Fort Worth, TX. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!