Robert’s Sourdough Rye Bread

  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

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