RYE BREAD
The making of this bread involves a lot of time waiting for the dough to sour and ferment, but it gives a satisfying feeling to make your own rye bread.
Provided by Mirj2338
Categories Yeast Breads
Time P2DT1h
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Mix 1/4 cup of rye flour with 2 to 3 Tbs. of water, enough to make a stiff paste, in a 1 quart saucepan.
- Cover tightly and leave 24 hours in a warm quiet corner of the kitchen. It will be sour and fermented when you uncover it.
- Add 2 to 3 Tbs. of water and 1/4 cup of rye flour. Stir until smooth.
- Cover pan and let stand another 24 hours.
- Prepare yeast mixture: Dissolve the yeast in water.
- Stir in sugar and flour until smooth.
- Cover and let rise until bubbly and doubled in volume.
- Combine the remaining 4 cups of rye flour, the white flour and salt in a large bowl.
- Add sourdough & yeast mixture and work into a stiff dough.
- Add 1 1/2 cups water & honey.
- Turn out onto board & knead thoroughly.
- Cover & let raise about 1/2 hour.
- Punch down and knead into smooth ball.
- Cut in half and knead each half into a smooth round loaf.
- Set on greased baking sheet and let raise until doubled.
- Brush with beaten egg white and bake at 350ยบ F for about 1 hour.
Nutrition Facts : Calories 1709.5, Fat 6.2, SaturatedFat 0.8, Sodium 5280.8, Carbohydrate 364.3, Fiber 34.9, Sugar 24.4, Protein 52.3
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