Roggenbrot
(Sourdough Rye)
Sponge:
2 cups sourdough starter1 cup bread flour
Dough:
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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