SOURDOUGH RYE BROWNIES
Low-gluten rye flour is more forgiving than common wheat flour which can make brownies dry if overbaked. You will find these a fudgy, sweet and lightly fermented addition to your brownie repertoire
Provided by Michelle Eshkeri
Categories Dessert Brownie Sourdough Rye Chocolate Dark Chocolate Bake Soy Free Tree Nut Free Vegetarian
Yield Makes 12-16 brownies
Number Of Ingredients 17
Steps:
- Place all the stage 1 ingredients in a 300ml (½ pint) jar or container with a lid, mix, cover and leave at warm room temperature for 4-6 hours.
- Place the stage 2 ingredients plus 125g (4 oz) of the starter in a large bowl, stir well with a whisk, cover and leave in a warm place for 1-2 hours or more time if it suits you. It won't rise much but you should see some bubbles as evidence of fermentation on the surface of the mix.
- In the hour before you plan to do the final mix and bake, melt the butter and chocolate in a small heatproof bowl over a pan of simmering water. Set aside to cool for 30 minutes. Line a 25cm (10 in) square tin with baking parchment.
- Preheat the oven to 160ºC/325ºF/gas mark 3.
- Add the melted chocolate and butter plus the remaining stage 3 ingredients into the bowl with the batter. Whisk until well combined. Pour into the lined tin and smooth the top with the back of a spoon so it is evenly distributed.
- Bake for 30-40 minutes until the top looks dry but it still has a slight wobble. It's difficult to overbake these. Sprinkle with additional sea salt, if liked, after they come out of the oven and leave to cool in the tin. When cool cut into squares to serve. The brownies can be stored in an airtight container for up to a week.
SOURDOUGH RYE BREAD WITH CARAWAY
This is a strongly flavored rye bread, like from an "old country" bakery. I was forced to experiment and find a recipe when my favorite ethnic bakery closed and I could no longer buy my favorite sourdough rye bread. I hope I've done it justice. Start the day before you want the bread -- the sour flavor develops best if allowed a slow rise in the refrigerator.
Provided by Susiecat too
Categories Sourdough Breads
Time 1h15m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 7
Steps:
- Mix sourdough starter with warm water with a whisk until thoroughly combined.
- Add rye flour a little bit at a time, incorporating well before each addition.
- Add bread flour in the same way, first in the mixing bowl and then turned out on to a floured surface while kneading, until you get a uniformly elastic ball of dough that is tacky but not sticky. This may take about 10 minutes.
- Make a hole into the center of the dough and add the salt and caraway seed, and continue kneading another 5 minutes or so, until the seeds are dispersed throughout the bread dough.
- Coat a bowl with a thin layer of canola oil, add the dough and roll the dough around until all sides are covered with oil. Cover well, and refrigerate for 24 hours.
- Punch down dough, cut in half and form loaves.
- Leave out on a warm counter, covered, to rise until doubled in size. The length of time will depend on the vigor of your starter, but this may take a few hours.
- Preheat oven to 350°F.
- Bake for 30 - 35 minutes, bread will appear lightly browned.
- Cool on racks.
- Freezes well.
SOURDOUGH DELI RYE
My take on Eric's Favorite Rye from TheFreshLoaf.com. If you don't have a rye sourdough starter, just use your white starter. Preparation time includes rise times for the sponge and the overnight rise in the fridge.
Provided by Red_Apple_Guy
Categories Yeast Breads
Time 12h45m
Yield 2 1.5 lb loaves, 25 serving(s)
Number Of Ingredients 10
Steps:
- Mix the sponge ingredients, cover and set at room temp until doubled in volume.
- Mix the dough ingredients into the sponge and, rest for 20 minutes. Dough will be very sticky. Rye doughs resemble wet cement. The rest will help a good deal with the stickiness.
- Knead by machine (recommended) or by hand for 8 minutes. Tip dough onto counter and stretch and fold the dough letter-style.
- Place dough in a straight-sided oiled container. Cover and ferment till double (1-1.5 hour or so at warm (80 F) temperature). Be sure it doubles in volume.
- Divide and shape into 2 loaves and place in bowls or bannetons or in a couche for support. Cover with oiled plastic and refrigerate immediately.
- Overnight, the loaves should rise about 50% in volume. Place on counter while preheating the oven with a water pan to 400°F.
- Glaze with an egg and 1 tsp water, slash the loaves, and bake at 375°F with steam for 12 minutes then remove steam pan and rotate loaves. For glossier finish, add more glaze. Bake for 30 more minutes until 200F internally. Cool on a rack.
RYE SOURDOUGH BREAD
This basic all-rye sourdough loaf has a deep malty flavour which works well with smoked fish or cured meats. Rye has less gluten than wheat so requires a slightly different technique
Provided by Barney Desmazery
Categories Buffet, Side dish
Yield Makes 1 loaf (cuts into 12-15 slices )
Number Of Ingredients 5
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.
Nutrition Facts : Calories 180 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 1 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 0.86 milligram of sodium
SOURDOUGH RYE
This bread takes a bit of time, but your effort is repaid with two chewy, flavorful loaves.
Provided by JACLYN
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time P1DT1h40m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 81.1 calories, Carbohydrate 15.8 g, Cholesterol 0.1 mg, Fat 0.9 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 245.4 mg, Sugar 0.9 g
More about "sourdough rye brownies food"
THESE SOURDOUGH RYE BROWNIES ARE THE BEST THING I MADE ...
From epicurious.com
Author Joe SevierEstimated Reading Time 4 mins
RYE SOURDOUGH BROWNIES (WITH DAIRY-FREE OPTION!)
From traditionalcookingschool.com
3.1/5 (13)Category Dessert, SnackCuisine AmericanCalories 126 per serving
- Add fat of choice, coconut sugar, and pitted dates to the bowl of a food processor and pulse several times to form coarse crumbs.
HEALTHIER SOURDOUGH BROWNIES | YUMMY HEALTHY
From yummyhealthyblog.wordpress.com
EASY SOURDOUGH BROWNIES - I AM BAKER
From iambaker.net
SOURDOUGH RYE BROWNIES
From dir.md
DOUBLE CHOCOLATE SOURDOUGH BROWNIES - THE GINGERED WHISK
From thegingeredwhisk.com
EASY SOURDOUGH BROWNIES - FOOD NEWS
From foodnewsnews.com
SOURDOUGH RYE BREAD - FARMHOUSE ON BOONE
From farmhouseonboone.com
SOURDOUGH COOKIES RECIPE - OLIVEMAGAZINE.COM
From olivemagazine.com
SOURDOUGH RYE BROWNIES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SOURDOUGH BROWNIES RECIPE - CULTURES FOR HEALTH
From culturesforhealth.com
RYE FLOUR BROWNIES - SOURHOUSE BREAD & PASTRIES
From sourhousebreadandpastries.com
SOURDOUGH RYE BROWNIES | RECIPE | BROWNIE RECIPES ...
From pinterest.co.uk
SOURDOUGH BROWNIES - A GREAT WAY TO USE SOURDOUGH …
From commonsensehome.com
EASY SOURDOUGH DISCARD RECIPES - OLIVEMAGAZINE.COM
From olivemagazine.com
SOURDOUGH BROWNIES - JUBILEE
From jubileeforestfarm.com
SOURDOUGH RYE BROWNIES | RECIPE | DELICIOUS BROWNIES ...
From pinterest.ca
SOURDOUGH BROWNIES - IZY HOSSACK - TOP WITH CINNAMON
From topwithcinnamon.com
SOURDOUGH RYE BREAD - BAKING SENSE®
From baking-sense.com
SOURDOUGH BROWNIES (DISCARD RECIPE) - LITTLE SPOON FARM
From littlespoonfarm.com
SOURDOUGH BROWNIES - BAKED
From baked-theblog.com
SOURDOUGH BROWNIES - FARMHOUSE ON BOONE
From farmhouseonboone.com
BEST EVER RYE CHOCOLATE BROWNIES - THE BOY WHO BAKES
From theboywhobakes.co.uk
VEGAN SOURDOUGH BROWNIES - IZY HOSSACK - TOP WITH CINNAMON
From topwithcinnamon.com
RYE BROWNIES – JANIE'S MILL
From janiesmill.com
SOURDOUGH RYE BROWNIES - MASTERCOOK
From mastercook.com
MAKE YOUR OWN RYE SOURDOUGH BREAD (RECIPE)
From thespruceeats.com
SOURDOUGH RYE BROWNIES FOOD- WIKIFOODHUB
From wikifoodhub.com
DARK CHOCOLATE SOURDOUGH RYE BROWNIES | MARKET WAGON ...
From marketwagon.com
SOURDOUGH RYE BROWNIES | IMPERFECT KITCHEN
From imperfect.kitchen
THESE SOURDOUGH BROWNIES ARE THE BEST THING I MADE THIS YEAR
From yahoo.com
SOURDOUGH BROWNIES RECIPE - SUPER EASY CHOCOLATE BROWNIES ...
From foodgeek.dk
NEW YORK RYE BREAD - SOPHIA'S KITCHEN
From sophiaskitchen.blog
SOURDOUGH RYE BROWNIES | RECIPE | DELICIOUS BROWNIES ...
From pinterest.ca
SOURDOUGH RYE BROWNIES | RECIPE | RECIPES, SAVOURY FOOD ...
From pinterest.com
SOURDOUGH RYE BREAD - BOSTON GIRL BAKES
From bostongirlbakes.com
SOURDOUGH CHOCOLATE BROWNIES - COMMUNITY RECIPES | SHIPTON ...
From shipton-mill.com
USE SOURDOUGH DISCARD TO MAKE YUMMY SOURDOUGH BROWNIES ...
From food.news
SOURDOUGH RYE BROWNIES BEST RECIPES
From recipesforweb.com
JEFFREY'S SOURDOUGH RYE BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
SOURDOUGH RYE BROWNIES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FUDGY SOURDOUGH BROWNIES - BAKING SENSE®
From baking-sense.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love