Craze E Sourdough Rye Bread
This is my entry for the current contest. I used bergy's sourdough starter #13750, a basic rye bread recipe and added rosemary, dried cranberries, pimientoes, and green onions to get the 5 ingredients needed. It made 2 nice rounds of bread. Prep time does not include rising or cooling times.
Steps
In a large bowl , put 1 1 / 2 cups warm water.
Sprinkle yeast over water and stir until dissolved.
Add rye flour , sourdough starter , sugar , butter , caraway seeds , and salt.
Beat well.
Combine 1 cup white flour and soda.
Stir into rye flour and yeast mixture.
Add enough remaining flour to make a moderately stiff dough.
Turn out onto lightly floured board.
Add rosemary , dried cranberries , pimientoes , and green onions to dough and knead for 5 minutes.
Place in greased bowl , turning once.
Cover.
Let rise 1 1 / 2 hours or until doubled in bulk.
Punch down , divide in half.
Cover and let rise 10 minutes.
Shape into two rounds.
Place rounds on two greased baking sheets.
If desired , lightly sprinkle with cornmeal.
Cover with dry towel and let rise 45 minutes or until doubled in bulk.
Bake in a preheated oven set at 375 for 35-40 minutes or until bread sounds hollow when tapped on bottom.
Remove from baking sheets and cool on a rack.
Ingredients
active dry yeast, rye flour, dough enhancer, sourdough starter, sugar, butter, caraway seeds, unbleached flour, baking soda, salt, pimiento, fresh rosemary, dried cranberries, green onion