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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Sourdough Breads American Oven European Dinner Party Low Fat Grains Dietary Gifts Low Cholesterol Low Saturated Fat Comfort Food Healthy 2 Yeast Low In Something Pasta Rice And Grains Taste Mood Equipment 4 Hours Or Less

Sourdough Starter And Sourdough Rye Bread

A very satisfying and tasty country bread from eastern europe, this is not difficult to make. The starter has to be left to ferment for a couple of days, so it does require a little advance planning. This makes 2 large loaves. Enjoy! Adapted from classic home cooking. Prep time does not include time to make the starter or sponge, but does include rising time.

Steps

Make the starter:.
Put the flour into a large bowl and stir in yeast.
Make a well , pour in the water and mix.
Cover tightly and leave at room temperature for 2 days.
Or you could leave the starter in the refrigerator for up to 1 week.
Make the sponge:.
Put the rye flour into a large bowl , add 2 cups of sourdough starter and the water , and stir to mix.
Cover tightly and leave at room temperature for 8 hours or chill in the fridge for up to 2 days.
Make the bread:.
Put the flour into a bowl , add the sponge mixture , yeast , measured water , caraway seeds , and salt , and mix to a soft and slightly sticky dough.
Turn the dough into a large ungreased bowl , sprinkle the top with flour , cover loosely with oiled plastic wrap.
Leave in a warm place to rise for about 2 hours , until doubled in size.
Lightly sprinkle 2 baking sheets with cornmeal.
Turn out the dough onto a lightly floured work surface and punch down with your fist.
Knead for 3-4 minutes , until smooth and e.

Ingredients

unbleached white flour, fast-rising active dry yeast, water, rye flour, caraway seeds, salt, sunflower oil, cornmeal