HOME-MADE BREAD: If you are into making sour dough starter, this recipe will make good use of it to make delicious rye bread.

SOURDOUGH RYE BREAD:

 

 

 

3 to 3 ½ cups all purpose flour

3 cups rye flour

1 tbsp. active dry yeast                                               

1 ½ cups warm water + 1 tsp. sugar                                                                

¼ cup sugar

3 tbsp. butter, softened                                               

2 tsp. each caraway seeds & salt

½ tsp. baking soda                                                      

1 cup sourdough starter (room temperature), see posted sour dough starter recipe

 

 

 

Proof yeast with ½ cup warm water with sugar added for 10 to 15 minutes. Stir down and let stand 5 minutes more.

 

Place rye flour, starter, sugar, butter, caraway seeds and salt in mixing bowl of standing mixer with dough hook attached. Combine 1 cup all-purpose flour with baking soda and add into mixing bowl. Turn machine on to Speed 2; then add in yeast water and 1 cup warm water; kneading dough and adding enough flour until dough clings to hook and cleans sides of bowl.  Knead dough for 2 more minutes.

 

Place dough in oiled bowl, turning to coat with oil. Cover and let rise until double.

 

Punch down and divide dough into 2 pieces. Cover and rest for 25 minutes.

 

Shape into 2 loaves to fit into greased 8 x 4 loaf pans. Cover and let rise in warm place until doubled.

 

Preheat oven to 375 degrees F and bake bread for 35 to 40 minutes. Cool on rack.