HOME-MADE BREAD: Sour dough rye bread is one of my favourites. Hope this recipe in making it will become your favourite too.

SOURDOUGH RYE BREAD:

 

 

 

3 to 3 ½ cups all purpose flour

3 cups rye flour

1 cup sourdough starter (room temperature)

1 tbsp. active dry yeast                                               

1 ½ cups warm water

1 tsp. sugar +   ¼ cup sugar

3 tbsp. butter, softened                                               

2 tsp. caraway seeds

½ tsp. baking soda                                                      

2 tsp. salt

egg wash

 

 

 

Proof yeast with ½ cup warm water with 1 tsp. sugar added for 10-15 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, add 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. Brush with egg wash and bake bread for 35 to 40 minutes. Cool on rack