Old-Fashioned Rye Bread
A traditional rye bread made with fermented rye sourdough, optionally flavored with caraway seeds or molasses.
Ingredients
water
8 oz
fresh yeast
0.16 oz
fermented rye starter
9.5 oz
clear flour
2 lb 1 oz
salt
0.33 oz
caraway seeds (optional)
up to 0.25 oz
molasses or malt syrup (optional)
up to 0.5 oz
caramel color (optional)
up to 0.25 oz
Instructions
1
Mixing
Dissolve the yeast in the water. Add the starter and mix to break up the sourdough. Add the flour, salt, and optional seasonings. Mix on low speed for 5 minutes to form the dough. Do not overmix.
2
Fermentation
Rest for 15 minutes, then divide.
3
Shaping
See pages 121-124. Proof only until 3/4 full.
4
Baking
Bake at 425°F (218°C), using steam for the first 10 minutes.
