L.R. Whole grain sourdough rye bread
- Number of Servings: 96
Ingredients
1 cup sourdough7 cups warm water2 T. instant yeast1/4 cup honey4 tsp. salt130 g. vital wheat gluten (about 1 cup)1 T. carraway seeds opt.350g freshly twice ground rye flour (about 3 or 4 cups)1750g freshly twice ground wheat flour (about 14 c ups) I use prairie gold wheat berries.1/3 cup oil1 T. butter
In a large bowl, whisk together sourdough, water, yeast, honey, salt, gluten and carraway. Add rye and whisk till smooth. Add about 6 cups of the wheat flour and whisk until smooth. Add remaining flour a little at a time, stirring in with a wooden spoon. Pour oil over dough and knead in with your hands. Don't try to incorporate it all. Place lid on bowl. Let rise for 2-3 hours, punching down every 30 minutes. Be carefull not to let it rise longer than 30 minutes at a time or the structure of the bread will be compromised. When ready, divide dough into 6 equal pieces. Shape each into a loaf and place into greased 8"x4" loaf pans. Poke each loaf with a fork all over to release any trapped air. Cover with a damp towel. Let rise for 30 minutes. Place into a cold oven. Turn oven on to 400 degreese and bake for 30 minutes. Remove from pans and cool on a wire rack. While still warm, rub butter over top crust to soften. Makes 6 loaves, with about 16 slices per loaf.
Number of Servings: 96
Recipe submitted by SparkPeople user LRUSSELLFAMILY.
Number of Servings: 96
Recipe submitted by SparkPeople user LRUSSELLFAMILY.
Nutritional Info Amount Per Serving
- Calories: 91.6
- Total Fat: 1.2 g
- Cholesterol: 0.3 mg
- Sodium: 302.6 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 2.6 g
- Protein: 4.7 g
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