One of the best rye sourdough breads that I have ever baked is a
recipe by Beatrice Ojakangas, in her _Whole Grain Breads by Machine
or Hand_ cookbook. This is for a sourdough pumpernickel rye bread
that begins w/making a rye sourdough starter.
(yields 2 cups)
1/2 C sourdough starter
1/2 C lukewarm water
1 C stoneground or dark rye flour
1/4 tsp active dry yeast
Combine and mix until smooth in a medium bowl or in the bread machine
bucket. Cover and let stand 24 hrs at room temperature.
ourdough pumpernickel rye bread:
1 batch rye sourdough starter (above)
1/2 C lukewarm water
2 tsp salt
1 T barley malt, sorghum molasses, or honey
1 T ground caraway seeds (optional)
2 T espresso powder
1 C stoneground or dark rye flour
3 T gluten
1 C bread flour
I mix the dough in the bread machine (and the sourdough starter can
also be mixed in the bread machine pan). The next day, add the
remaining ingredients. Select dough cycle. Check consistency of
dough--add more flour 1 T at a time if dough is too wet and sticky.
For a more intense flavor, place dough in a plastic bag, and
refrigerate overnight.
If refrigerated, allow dough to come to room temperature--it will
rise again. Turn dough out onto a lightly floured board or ligtly
oiled surgace. Punch dough down, and shape it into a round loaf.
Place the loaf, with the smooth side up, into the pan. Cover with a
towel, and let rise in a warm place until almost doubled, 45 to 60
min. Preheat over to 375 F. Using a sharp knife or a razor, slash
the loaf in a tic-tac-toe design, brush it w/water. Bake 40 to 45
minutes, until a wooden skewer inserted into the oaf comes out clean
and dry. Remove from the pan and cool on a wire rack. ENJOY!
Joanne Sawyer