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Country Living

Sourdough Molasses Rye Bread

12/19/2017

 
By John Maniatty

Yield: 3 round loaves
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from Baking With Sourdough...by Sara Pitzer—page 16

Quote:
Sourdough Molasses Rye Bread
Yield: 3 round loaves
1 cup sourdough starter
2 cups white whole wheat flour
1 cup water
2 cups rye flour
2 cups boiling water
¾ cup dark molasses
? cup butter
2 teaspoon salt
5 cups additional white whole wheat flour

1. Make a sponge the night before by mixing the first 3 ingredients. Stir well, cover, and let sit in a warm place overnight. 

2. When you are ready to make bread, combine the rye flour, boiling water, molasses, butter and salt in a large bowl. Allow to cool until lukewarm.

3. Stir into the sponge made the night before and add as much white whole wheat flour as needed to make a dough you can handle.

4. Turn it out onto a floured board and work into a ball. Cover with a damp cloth and let rest 15-20 minutes, then knead until smooth and elastic. 

5. Place dough in a large greased bowl and let rise until doubled in bulk (2-3 hours). Punch down and either allow to rise again (for the finest texture) or form at once into 3 round loaves. 

6. Place on greased cookie sheets that have been sprinkled with cornmeal. Let rise until doubled. Bake in a preheated 350° oven for 50-60 minutes.

Sourdough Molasses Rye Bread
Ingredients
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Make your sourdough sponge:
On the night before you plan to bake, stir together 1 cup of your starter with 2 cups of white whole wheat flour and 1 cup of water. Cover and let ferment overnight.
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The next day, put your 2 cups of rye flour, ¾ cup of butter and 2 teaspoons of salt in another bowl. 
Bring your 2 cups of water to a boil and pour into your bowl.
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Stir to mix well. Set it aside to cool until it's lukewarm.
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Stir down your sourdough sponge.
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Next, pour your cooled molasses mixture into the sponge.
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Mix well and then add as much additional white whole wheat flour as needed to make a medium-stiff dough.
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Knead your dough until smooth and elastic.
Place in a greased bowl, cover with a damp towel and put your bowl in a warm place to rise.
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When your dough has doubled in size (2-3 hours), punch it down and divide it into thirds.
Shape into round or oval loaves and put them on a greased cookie sheet that is sprinkled with cornmeal.
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Bake @ 350° for 50-60 minutes.
Brush with an egg wash if you want a shiny crust.
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Delicious!

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