Roggenbrot (sourdough Rye)
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Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SPONGE 2 cups Sourdough Starter 1 cup bread flour DOUGH 1/2 Cup Milk 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 a 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 until done. The interior should read 200 degrees, when a thermometer is inserted in the center. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; 2g Fat (13.1% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 194mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Tags: bread, recipe, sourdough
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