Robert’s Sourdough Rye Bread
See more in Loaf Recipes, Sourdough Recipes
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sourdough rye starter -- * See Notes 1 batch rye mush -- * See Notes 1 cup rye flour 1 cup whole wheat flour 1 cup white bread flour 3 tablespoons molasses 1 tablespoon oil 2 tablespoons caramel color -- * See Notes 1 tablespoon salt 3 tablespoons caraway seeds -- crushed or powdered 3 tablespoons dough enhancer 1 tablespoon yeast Place all of the ingredients in your machines fully assembled pan and select the whole wheat, white or basic cycle and press start. After the final rise begins you can remove the dough, remove the kneading paddle(s), spray the posts with pan spray, shape the dough and put it back in the machine for the final rise and baking. This will minimize the size of the hole(s) in the bottom of the loaf as well as give you a nice shaped loaf. Remember to place the dough seam sides down when you put it back in the pan. When the loaf is finished allow to rest for 10 minutes in the pan then remove to a cooling rack to cool. Allow to cool for at least 30 minutes before you slice it. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; 2g Fat (12.4% calories from fat); 4g Protein; 27g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 537mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : SOURDOUGH RYE STARTER: This can be made from any sourdough starter. Simply remove 1 cup of the starter to a new container add 1 cup rye flour and 3/4 cup water and mix well. From this point on you treat this rye starter like you do your regular starter except that when you feed it you use rye flour instead of white bread flour. You can make a whole wheat starter this way too. For more information on keeping your starter download the PDF file located at http://www.breadmachinedigest.com/recipe_club.html FAKE RYE STARTER: If you don't have a sourdough starter you can "fake" it. Combine 1 cup rye flour with 3/4 cup water and 1 tsp. yeast. Mix well and cover and leave at room temperature for 24 to 48 hours. Stir occasionally. If you don't have 1-1/2 cups of starter use what you have and add enough water to make 1-1/2 cups. RYE MUSH: This is made by combining 1/2 cup of rye flakes or cracked rye with 1/2 cup of warm water and allowing it to sit for 4 hours covered at room temperature and then refridgerating overnight. When it is done correctly the mixture will be chunky but creamy looking and the rye will be soft. I make my own rye flakes using a hand crank flaker. Not only is is great for flaking rye but it makes the best oatmeal ever. If you would like more information on flaking your own grains or you would like to purchase a grain flaker visit: http://www.breadmachinedigest.com/tips/flaking-your-own-grains.php http://www.breadmachinedigest.com/reviews/grainmill- reviews/oat-roller-flaker-mill-comparison-review.php CARAMEL COLOR: Caramel color can be purchased commercially as a liquid or as a powder. But, it can be hard to find and it is very easy to make at home. In a heavy pot on high heat place 1 cup of white sugar. Let it melt; do not stir. Once the sugar has melted let it cook until it turns black. Be very careful this stuff is hot and I mean hot. While the sugar is cooking bring 1 cup of water to a boil. Once the sugar has turned black slowly and carefully add the 1 cup of boiling water too it stirring carefully. Reduce the heat and simmer for 5 minutes. Turn the heat off and allow to cool for 10 minutes then poor in to a heat safe container. I use a quart canning jar with ring lid. You now have caramel color which is perfect for adding to your grain breads to give them a rich dark color and a rich taste. Store in the fridge for up to 6 months.
Tags: bread, recipe, sourdough
May I have a nutitional breakdown calories, carbohydrates and fiber) for this wonderful bread?
Mary Etta June 11th, 2010 at 10:27 pmMary Etta
Your recipe for Robert’s Sourdough Rye Bread has a section entitled NOTES : SOURDOUGH RYE STARTER:. At the end of that section is a reference to a .pdf file located at URL http://www.breadmachinedigest.com/recipe_club.html . But when I navigate to that URL, I just get a 404 error for a non-existent Webpage.
Would you please tell me where I can get that .pdf file? Or maybe just attach it to an e-mail reply, please?
(By the way, you are probably wondering why I have such a long, strange e-mail address. This is a temporary e-mail address that I created just for this correspondence.)
Lincoln June 15th, 2011 at 3:20 pmhttp://groups.yahoo.com/group/BMRC/
BMD June 15th, 2011 at 4:05 pm