GERMAN COUNTRY STYLE SOURDOUGH RYE BREAD WITH CARAWAY SEEDS
When I lived in Germany I loved all the different types of breads that were on offer; so many different textures and flavours - lots of them with seeds, onions, cheese and grains. This has to be my all time favourite however - a light and slightly chewy sourdough rye bread with caraway seeds - the very essence of traditional German flavours! This bread has been adapted for the Bread Machine/Maker, and works EXTREMELY well when made this way. However, you can of course make it by hand in the more traditonal manner, as I like to do when I have lots of "bread making time"! This bread makes superb sandwiches and is perfect when served with soups, pates, cold meats, hams, corned beef, cheese and pickles. The "sponge" sourdough starter needs to ferment only overnight, making this a light style sourdough bread. This bread also keeps very well for up to 4 to 5 days.
Provided by French Tart
Categories Sourdough Breads
Time 15h
Yield 14 Slices - Medium Loaf
Number Of Ingredients 11
Steps:
- To make the sourdough Sponge.
- Mix all the ingredients together to make a smooth paste, cover with a tea towel and leave to ferment overnight at room temperature, for between 8 to 12 hours.
- To make the bread.
- When you are ready to make the bread, pour the water into the bucket, followed by all of the sourdough sponge and then add the caraway seeds.
- The add in this order: rye flour, salt, sugar and then the white bread flour.
- Finally sprinkle the dried yeast over the top and fit the bucket into the bread machine/maker.
- Set to the rapid wholemeal setting, for a medium sized loaf (750g) with the crust setting of your choice.
- Once the bread has cooked - take it carefully out of the bucket and leave to cool on a wire cooling rack. Remove the paddle if it is still in the bread before slicing.
- Serve with soups, hams, cold meats, cheese and pickles or make sandwiches of your choice.
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
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.
CRUSTY SOURDOUGH RYE BREAD
Rye bread is a hearty staple in German homes. This recipe makes a delicious rustic loaf with a thick, crunchy crust and soft, flavorsome interior. I've given easy directions for making it using a KitchenAid stand mixer. Adapted from a recipe by Sunset Breads (1995)
Provided by Debs Recipes
Categories Sourdough Breads
Time 2h55m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
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.
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