
Rye Bread

by:




Rye bread made with a natural starter or even with yeast and organic rye flour will likely taste like nothing you've ever experienced. The full complex flavor of rye, unaltered by the presence of caraway seeds (a pernicious habit that obscures the more subtle flavor of the rye), is so striking that you're likely to declare it the best bread you've ever tasted. This recipe produces a deep rye flavor and is designed to conform to your schedule and level of enthusiasm. The quickest and easiest approach doable in an afternoon is to make a sponge out of some of the flour, water, and yeast and let it rise at room temperature. The longer method - doable in 2 days is made with a sourdough starter. Makes 2 baguettes, 1 boule, or 1 bâtard.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 2
2 1/1 cups organic rye flour
2 1/1 cups all-purpose flour
One-day method
33 tablespoon water (barely warm)
1 teaspoon active dry yeast
1 teaspoon salt
Two-day method
1 1/2 cups barely warm water
2 cups expanded sourdough starter
1 teaspoon salt
Servings Per Recipe: 2
Amount per Serving
Calories: 1316
- Total Fat: 6.3 g
- Saturated Fat: 0.8 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 2403 mg
- Total Carbs: 276 g
- Dietary Fiber: 51.4 g
- Sugars: 5 g
- Protein: 51.3 g
preparation

comments