Sourdough FAQ Recipes
Sourdough Caraway Rye Bread
#       From Randy Hayman
        sxrmh1@orca.alaska.edu
        TEL: (907) 474-6331
        ADDR: UACN - U of AK 

Sourdough Caraway Rye Bread:

The (+/-) below means just that, more or less depending the feel of the dough,
the desired result(s), and your experimentation comfort level.

3 C sourdough starter sponge
1 1/2 C warm water (+/- depending upon the consistency of your sponge)             
4 1/2 C (+/-) all purpose flour
2 C rye flour
2 tsp salt
2-4 Tbsp (+/-) caraway seeds
1 Tbsp (+/-) poppy seeds
2 Tbsp real butter
1 Tbsp granulated sugar

cornmeal
1 egg lightly beaten with 1 Tbsp water

  The day before making the bread add 2 cups flour and 1 1/4 cups warm water
to 1 cup of saved sourdough starter in a glass/pyrex/ceramic bowl.  Cover 
with plastic wrap, or lid and let stand at room temperature until the next day.
  Day 2, stir down the sourdough sponge and save off all but 1- 1 1/2 cups of
the starter, for next time.  Add the remaining sponge (about 3 cups) to a
mixing bowl and add the water, flours, salt, seeds, butter, and sugar.  Mix
well, and start kneading when mixing gets too difficult (if you start mixing
with your hands, there is not really a transition at this point).  Knead in
additional all purpose flour as needed to form your proper consistency dough.
  Let the dough rest for a bit (about 10 minutes), while you butter a bowl,
etc...
  Now, butter the ball of dough and place in the buttered bowl.  Cover and let
rise until doubled in bulk.  (The buttering of the bowl and the dough is not
absolutely necessary, if you have a container in which to place the dough so
that it doesn't start to dry out.)
  When the dough has doubled in bulk, punch it down and knead it with as
little flour as you can get away with.  Divide the dough in half.  Shape each
half into round, oblong, long, vienna, etc... loaves as strikes your fancy. 
  Place the loaves on peels sprinkled with cornmeal.
  If you don't have peels, place the loaves on bake stones sprinkled with
cornmeal.  
  Cover and let rise until they look right (about doubled in bulk). 
  Preheat oven to 375 with a pan of water on the bottom of the oven (those of
you with electric ovens, try placing the pan of water on the shelf as close to
the element as you can, we want the water to become steam during the baking
process)
  Brush with egg wash just prior to placing in the oven.
  If you have peels, preheat your bake stones in your preheating oven.  Then
just slide the loaves onto the bake stone (just seconds after sprinkling the
bake stones with cornmeal)
  Bake at 375 for 30 minutes or until done.  (done may be a certain brown 
color, or when you rap the loaf with your knuckle, it sounds hollow)  Cool 
covered with towels if you prefer to keep the crust soft.


Randy
sxrmh1@orca.alaska.edu