Saturday, August 16, 2014

Roggenbrot (Sourdough Rye)

Roggenbrot (Sourdough Rye)

2 cups sourdough starter
1 cup bread flour

1/2 cup milk (from powdered or canned)
1 teaspoon salt
1 tablespoon caraway seeds
3 tablespoons brown sugar
1 tablespoon butter
1 tablespoon vital wheat gluten
2 cups rye flour
Water as needed

Knead the sponge ingredients for 5 minutes; allow to sit for 8 hours or longer.  Add the dough ingredients and select the basic, white, or grain cycle and press start.  This is a heavy dough that rises slowly and needs a relatively long rise, such as at last rise of 2 hours or more. This means you will need a programmable machine or you can prepare it on the dough cycle and then shape and allow to rise in a regular pan and then bake at 350 degrees F until done. The interior should read 200 degrees F when a thermometer is inserted in the center.

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