Sour Dough Rustic Rye Bread
Submitted by ramcclain on May 26, 2012 at 5:54 pm
Very tasty adaptation from the KA Rustic Sourdough Bread recipe which comes with their sourdough starter.
- 2 loaves
Original recipe, which I adapted, is King Arthur's Rustic Sourdough Bread which came with my sourdough starter.
- File under
- yeast bread
2 c. rye flour (I used 1 1/2 rye + 1/2 c. spelt flour because ran out of rye)
3 c. white whole wheat flour
1 T. Ground caraway seed
1 T. caraway seed
1 T. salt (used kosher)
1 T. yeast
3 T. vital wheat gluten
3 T. rye bread improver
1 T. sugar
2+ c. warm water
1/2 of my sourdough starter (don't know exactly how much; maybe 1 cup? divided and fed starter, so used 1/2)
Combine ALL dry ingredients. Mix well, and add water and sourdough starter. Mix well with your hands. You may have to add more warm water, as I did.
Put into greased bowl, cover, and let rise til double, about 90 minutes.
Divide dough in half and put on parchment paper, or lightly greased sheet (I lined loaf pans w/parchment paper as wanted more loaf-shaped). Cover, and let rise about 60 minutes. Slash tops (or not), and cook in preheated 425 degree oven about 30 minutes.
I used white whole wheat as I already had it open. For darker color, use regular whole wheat. This batch definitely much more tasty than last one I tried with KA rye recipe. We love the Wonder Beefsteak rye, so noted on their ingredients the addition of GROUND caraway as well as whole; sugar; wheat flour; wheat gluten. Hence, my experiment, and tuned out great. All ingredients are King Arthur.