Sourdough Onion Rye Bread Food

CRUSTY SOURDOUGH RYE BREAD

Steps:

• Combine starter, rye flour, and one cup of the water in a large bowl; stir to blend; if you'd like an extra-sour flavor, cover mixture with plastic wrap and let stand in a warm place 6-24 hours (I let mine go six hours) until bubbly and sour, even boozy, smelling.
• Combine yeast and remaining water in small bowl; let stand about 5 minutes until foamy; stir into sourdough mixture; add whole-wheat flour, 1 3/4 cups of the all-purpose flour, salt, sugar, and caraway seeds; stir (in KitchenAid stand mixer on low speed) until dough comes together.
• Knead 9-10 minutes (in KitchenAid stand mixer on speed #2) until dough is smooth and springy; add more all-purpose flour, a tablespoon or two at a time during the kneading process as necessary to reduce excess stickiness (this particular dough will remain somewhat sticky); cover and let rise about 1 - 1 1/2 hours in a warm place until doubled.
• Punch down dough and knead a few strokes to release air; shape into a round loaf and place on a baking stone or a greasing baking sheet; cover loaf lightly and allow to rise about 30 minutes until almost doubled.
• Cut a couple small slashes about 3/4" deep on top of loaf; spray loaf with water and bake at 425° for 9 minutes, spraying loaf after 3, 6, and 9 minutes; reduce oven temperature to 400° and bake another 20-25 minutes until loaf is browned and sounds hollow when tapped on the bottom; transfer finished loaf to cooling rack.
• NOTE: If you opt to let your starter and rye combination stand for several hours, you can get by without the additional yeast ~ Just plan on increased rising times.

SOURDOUGH RYE

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.

SOURDOUGH RYE BREAD

Steps:

• Put all ingredients in the bread machine in the order specified by your machine's manufacturer.
• Set on the dough setting. Let it do it's thing, checking after 10 minutes or so to see if you need to adjust the liquid or flour.
• Let rise, take out and form as desired.
• Let rise again, and heat your oven to 350.
• Slash and bake for 15 minutes, turn and bake another 15 minutes. Test for doneness. I use an instant read thermometer, and shoot for 195-200 degrees.
• Let cool completely, slice and enjoy!

SOURDOUGH ONION RYE BREAD

Steps:

• To proof your starter, feed it with equal parts of flour and water, cover loosely and let it sit overnight or up to 12 hours (longer proof=sourer flavor).
• At this point, measure out your 2 cups of starter into mixing bowl and proceed with recipe.
• Saute onions in olive oil until they become translucent.
• Remove from heat and add butter, water and salt.
• Cool to lukewarm (85 degrees F) and stir into starter.
• Add the rye flour and mix well.
• Add the white flour gradually, until it is too stiff to mix by hand.
• Turn onto a floured surface and knead in enough remaining flour until dough is satiny.
• Shape into an elongate loaf.
• Place on baking sheet and let rise, covered, in a warm place for 1 to 2 hours, or until about doubled in bulk (rising time will vary according to your starter, but it takes longer than breads made with commercial yeast).
• Preheat oven to 375 degrees F.
• Make diagonal slashes in top of loaf with a razor blade or very sharp knife.
• Bake for 40 to 50 minutes.
• Remove from baking sheet and cool on wire rack.
• This bread could also be made using the dough cycle of your bread machine.

RYE SOURDOUGH BREAD

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.

ONION RYE BREAD

Steps:

• Place ingredients in the bread maker pan in the order listed.
• Process on the whole wheat cycle.

RYE ONION BREAD

Steps:

• Place ingredients except seeds and onion flakes in bread machine according to the instructions of your machine. Mine calls for wet ingredients first so I listed them in order to be placed into the machine. Be sure to place the salt and yeast in separate corners.
• Set machine on the dough cycle. Place seeds and onion flakes in when machine beeps during the end of kneading.
• Lightly oil large baking pan.
• When dough cycle is finished remove dough to a floured work surface. Divide into two. Roll out into a 1 inch disk. Fold one side in to center pressing with rolling pin, then the other half fold to center pressing inches Then fold at center line pressing seams to seal. Roll the loaf forward and back to form a 12 inch loaf. Repeat with the other 1/2 of the dough.
• Place both on the pan leaving room for them to raise. Cover with oiled plastic wrap. Place in a warm draft free place for 45 minutes.
• Remove wrap dust with flour and score the loafs Leave to stand for ten minutes while you preheat oven to 425 degrees.
• Bake for 20 minutes.
• It will sound hallow when you tap on the bottom which will be dark.
• Cool on wire rack.

UNBEETABLE SOURDOUGH RYE BREAD

Steps:

• The night before combine the ingredients for sponge, cover lightly with plastic wrap and allow to stand in a draft free place overnight. The sponge should have bubbled and have a pleasant sour odor.
• The next morning, stir down and divide the sponge. For the onion rye, warm the olive oil in a small pan and cook the green onions until wilted. Set aside and allow to cool.
• Proof the yeast in 1/2 cup warm water with sugar for 5 minutes or until bubbly. Add the proofed yeast to 1 portion of the sponge along with onions, butter, milk powder, cocoa, salt and rye flour; add the all-purpose flour 1/2 cup at a time until dough forms a ball and leaves sides of bowl. The dough will be lightly tacky but manageable with floured hands.
• Knead on a lightly floured surface until smooth and elastic. Place in a large bowl that has been lightly greased with olive oil, turning to coat, cover loosely with a damp cloth and allow to rise until double, approximately 1 hour.
• For bread 2, proof the yeast in 2 tablespoons warm water with sugar for 5 minutes or until bubbly. To puree the beets add them with reserved liquid to a food processor or blender and process until smooth.
• Add the proofed yeast to sponge along with beets, dill weed, dill seed, butter, milk powder, salt, food coloring and rye flour. Add the the all-purpose flour 1/2 cup at a time until dough forms ball and leaves the sides of the bowl. The dough will be lightly tacky but manageable with floured hands.
• Knead on a lightly floured surface until smooth and elastic. Place in a large bowl that has been lightly greased with olive oil, turning to coat, cover loosely with a damp cloth and allow to rise until double, approximately 1 hour.
• To make the bread, punch down each of the doughs and knead lightly. Divide each into 2 equal portions. There will be a total of 2 "onion" and 2 "beet".
• Shape each portion into a 10 inch rope. Using 1 of each color tightly braid ropes and when braided twist lightly. With dampened fingers, seal the dough where the colors join. Turn ends under and place in loaf pans that have been lightly oiled.
• Cover with towel and allow to rise until double. The second rise took about 45 minutes. Drizzle the tops of the loaves with olive oil and bake in preheated 375 degree oven for 35 to 40 minutes or until done. Tap the top of the loaf and if it sounds hallow it is baked through.
• Remove from pans and place on wire rack; allow to cool, slice and enjoy.

RYE ONION BREAD

Steps:

• Grease a 9x5-in. loaf pan and sprinkle lightly with cornmeal; set aside., In a large bowl, combine 1 cup all-purpose flour, rye flour, onion, sugar, caraway, salt and yeast. In a small saucepan, heat the milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining all-purpose flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into a loaf. Place in prepared pan. Cover and let rise until doubled, about 30 minutes. Combine egg white and water; brush over loaf. Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool completely.

SOURDOUGH RYE AND ONION ROLLS (PISTOLET STYLE)

Steps:

• Mix sponge and let ferment overnight at room temp (72F).
• Mix all other ingredients and let sit for 5 to10 minutes.
• Knead for 10 minutes.
• Stretch the dough and fold letter-style from top to bottom and side to side.
• Cover and let rise until 1 1/2 times its volume (about 45 minutes to 1 hour).
• Divide into 12 even pieces (80 g each) and shape into balls.
• Dust the balls lightly with flour (I use a sifter).
• Press a straight spoon handle or dowel into the rolls to divide the rolls but not completely into two pieces.
• Cover rolls with oiled plastic and let rise until 50% larger (abut 30 minutes).
• Preheat oven to 375F and bake for 8 minutes then rotate 180°F Bake another 8 minutes or until 200F internally.
• Cool on rack.