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Sourdough Rye with Caraway Seeds

2

cups

, (18 ounces) rye sourdough starter, recipe follows

3

cups

spring water

1 3/4

cups

, (9 ounces) rye flour

1 3/4

cups

, (9 ounces) whole wheat flour

1

(3/4 ounce) tablespoon fine sea salt

1/4

cup

, (1 ounce) caraway seeds

4

to 5 cups, (20 to 25 ounces) 20 percent bran wheat flour

1

Combine the starter and water in a 6-quart bowl. Break up the starter well

2

with a wooden spoon and stir until it loosens and the mixture is slightly

3

frothy. Add the rye flour and stir until well combined. Add the whole

4

wheat flour, salt, caraway seeds, and just enough of the bran flour to

5

make a thick mass that is difficult to stir. Turn out onto a well-floured

6

surface and knead, adding remaining flour when needed, until dough is soft

7

and smooth, 15 to 17 minutes, or make in a heavy-duty mixer. All finished

8

rye doughs will remain slightly sticky. Be cautious about adding too much

9

flour when kneading. The dough is ready when a little pulled from the mass

10

springs back quickly.

11

Shape the dough into a ball and let it rest on a lightly floured surface

12

while you scrape, clean, and lightly oil the large bowl. Place the dough

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in the bowl and turn once to coat with oil. Take the dough’s temperature

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(ideal temperature is 78 degrees). Cover with a clean damp towel or

15

plastic wrap and place in a moderately warm (74 to 80 degrees) draft free

16

place until doubled in volume.

17

Note: If the dough temperature is higher than 78 degrees, put it in a

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cooler than (78 degree) place like the refrigerator, until the dough cools

19

to 78 degrees. If it is lower than 78 degrees, put in it a warmer than 78

20

degree place until the dough warms to 78 degrees. The point is to try to

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keep the dough at 78 degrees during its fermentation. If you do have to

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move the dough, be gentle and don’t jostle it, or the dough may deflate.

23

Deflate the dough by pushing down in the center and pulling up on the

24

sides. Transfer the dough to a lightly floured work surface and knead

25

briefly. Cut into 2 equal pieces. Flatten each with the heel of your hand.

26

Shape each piece into a 12-inch log for long loaves.

27

Using 2 well-floured towels and wood blocks, make a couche* in a

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moderately warm draft-free place. Place the loaves seam side up the

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couche. Cover with a clean damp towel or plastic wrap and let proof until

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almost doubled in volume, or until a slight indentation remains when the

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dough is pressed with the fingertip.

32

Preheat the oven and baking stone on the center rack of the oven to 450

33

degrees, 45 minutes to 1 hour before baking. The oven rack must be in the

34

center of the oven. If it is in the lower 1/3 of the oven the bottom of

35

the breads may burn, and if it is in the upper 1/3, the top crusts may

36

burn. Gently slip the loaves from the couche onto a well-floured peel so

37

that they are right side up. Using a very sharp, serrated knife or a

38

single-edged razor blade, score the loaves by making quick shallow cuts

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/4 to 1/2-inch deep along the surface.

40

Using the peel, slide the loaves onto the hearth. Quickly spray the inner

41

walls and floor of the oven with cold water from a spritzer bottle. If

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there’s an electric light bulb in the oven, avoid spraying it directly—it

43

may burst. Spray for several seconds until steam has filled the oven.

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Quickly close the door to trap the steam and bake 3 minutes. Spray again

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in the same way, closing the door immediately so that steam doesn’t

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escape. Bake until loaves begin to color, about 20 minutes. Reduce the

47

heat to 375 degrees and bake until loaves are a rich caramel color and the

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crusts are firm, another 15 to 20 minutes.

49

To test the loaves for doneness, remove and hold the loaves upside down.

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Strike the bottoms firmly with your finger. If the sound is hollow, the

51

breads are done. If it doesn’t sound hollow, bake 5 minutes longer. Cool

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completely on wire racks.

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Couche—French for “couch” or “resting place”. This is a simple holding

54

device you make yourself for proofing long loaves like logs, torpedo

55

shapes, and baguettes. Using well-floured canvas or linen towels create

56

folds to separate loaves while hold them securely next to each other

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during proofing. Use a length of fabric at least a yard long. Place 12 to

58

-inch wooden blocks cut from 2 by 4’s at either long end to contain the

59

loaves. Or substitute large books to contain the loaves.

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Sourdough Rye Starter:

61

cup (9-ounces) ripe rye chef, at room temperature

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cup (5-ounces) rye flour, preferably medium ground

63

/2 cup (4 fluid ounces) spring water

64

Place the chef in a tall 2 to 3-quart flat bottomed, round, clear plastic

65

container with a tight fitting lid. Add the rye flour and spring water,

66

and stir vigorously with a wooden spoon until the mixture becomes thick

67

and pasty. Mark the level of the mixture on the side of the container with

68

a black marking pen. Scrape down, cover tightly, and let stand in a

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moderately warm (74 to 80 degree) draft-free place until almost doubled in

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volume, 8 to 10 hours. The mixture will look light and spongy. You can

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observe the level of sourdough by using the black mark on the side of the

72

container as an indicator. Do not let the sourdough ferment for longer

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than 10 hours, or the yeast may exhaust itself and the dough may not rise

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properly. The ripe chef has now produced 18 ounces of ripe sourdough,

75

which you can use in any rye sourdough recipe.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (33.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

885.52

Calories From Fat (6%)

50.63

% Daily Value

Total Fat 6.06g

9%

Saturated Fat 0.51g

3%

Cholesterol 0mg

0%

Sodium 16.04mg

<1%

Potassium 596.25mg

17%

Total Carbohydrates 180.31g

60%

Fiber 16.09g

64%

Sugar 0.76g

 

Protein 27.9g

56%