Sourdough Rye Bread With Caraway Recipes

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GERMAN COUNTRY STYLE SOURDOUGH RYE BREAD WITH CARAWAY SEEDS



German Country Style Sourdough Rye Bread With Caraway Seeds image

When I lived in Germany I loved all the different types of breads that were on offer; so many different textures and flavours - lots of them with seeds, onions, cheese and grains. This has to be my all time favourite however - a light and slightly chewy sourdough rye bread with caraway seeds - the very essence of traditional German flavours! This bread has been adapted for the Bread Machine/Maker, and works EXTREMELY well when made this way. However, you can of course make it by hand in the more traditonal manner, as I like to do when I have lots of "bread making time"! This bread makes superb sandwiches and is perfect when served with soups, pates, cold meats, hams, corned beef, cheese and pickles. The "sponge" sourdough starter needs to ferment only overnight, making this a light style sourdough bread. This bread also keeps very well for up to 4 to 5 days.

Provided by French Tart

Categories     Sourdough Breads

Time 15h

Yield 14 Slices - Medium Loaf

Number Of Ingredients 11

50 g strong white bread flour
1/2 teaspoon fast-rising active dry yeast
3 tablespoons water
1 tablespoon milk
250 ml tepid water
2 tablespoons caraway seeds
225 g rye flour
2 teaspoons salt
2 tablespoons sugar
225 g strong white bread flour
1 1/4 teaspoons fast-rising active dry yeast

Steps:

  • To make the sourdough Sponge.
  • Mix all the ingredients together to make a smooth paste, cover with a tea towel and leave to ferment overnight at room temperature, for between 8 to 12 hours.
  • To make the bread.
  • When you are ready to make the bread, pour the water into the bucket, followed by all of the sourdough sponge and then add the caraway seeds.
  • The add in this order: rye flour, salt, sugar and then the white bread flour.
  • Finally sprinkle the dried yeast over the top and fit the bucket into the bread machine/maker.
  • Set to the rapid wholemeal setting, for a medium sized loaf (750g) with the crust setting of your choice.
  • Once the bread has cooked - take it carefully out of the bucket and leave to cool on a wire cooling rack. Remove the paddle if it is still in the bread before slicing.
  • Serve with soups, hams, cold meats, cheese and pickles or make sandwiches of your choice.

SOURDOUGH RYE BREAD WITH CARAWAY



Sourdough Rye Bread With Caraway image

This is a strongly flavored rye bread, like from an "old country" bakery. I was forced to experiment and find a recipe when my favorite ethnic bakery closed and I could no longer buy my favorite sourdough rye bread. I hope I've done it justice. Start the day before you want the bread -- the sour flavor develops best if allowed a slow rise in the refrigerator.

Provided by Susiecat too

Categories     Sourdough Breads

Time 1h15m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 7

1 cup sourdough starter, proofed
1 cup warm water
1 1/2 cups rye flour
3 cups bread flour
2 teaspoons salt
2 tablespoons caraway seeds
2 tablespoons canola oil, for oiling the bowl

Steps:

  • Mix sourdough starter with warm water with a whisk until thoroughly combined.
  • Add rye flour a little bit at a time, incorporating well before each addition.
  • Add bread flour in the same way, first in the mixing bowl and then turned out on to a floured surface while kneading, until you get a uniformly elastic ball of dough that is tacky but not sticky. This may take about 10 minutes.
  • Make a hole into the center of the dough and add the salt and caraway seed, and continue kneading another 5 minutes or so, until the seeds are dispersed throughout the bread dough.
  • Coat a bowl with a thin layer of canola oil, add the dough and roll the dough around until all sides are covered with oil. Cover well, and refrigerate for 24 hours.
  • Punch down dough, cut in half and form loaves.
  • Leave out on a warm counter, covered, to rise until doubled in size. The length of time will depend on the vigor of your starter, but this may take a few hours.
  • Preheat oven to 350°F.
  • Bake for 30 - 35 minutes, bread will appear lightly browned.
  • Cool on racks.
  • Freezes well.

SOURDOUGH RYE WITH CARAWAY SEEDS



Sourdough Rye with Caraway Seeds image

Provided by Food Network

Time 10h20m

Yield Yield: 2 long 12-inch loaves

Number Of Ingredients 10

2 cups (18 ounces) rye sourdough starter, recipe follows
3 cups spring water
1 3/4 cups (9 ounces) rye flour
1 3/4 cups (9 ounces) whole wheat flour
1 (3/4 ounce) tablespoon fine sea salt
1/4 cup (1 ounce) caraway seeds
4 to 5 cups (20 to 25 ounces) 20 percent bran wheat flour
1 cup (9-ounces) ripe rye chef, at room temperature
1 cup (5-ounces) rye flour, preferably medium ground
1/2 cup (4 fluid ounces) spring water

Steps:

  • Combine the starter and water in a 6-quart bowl. Break up the starter well with a wooden spoon and stir until it loosens and the mixture is slightly frothy. Add the rye flour and stir until well combined. Add the whole wheat flour, salt, caraway seeds, and just enough of the bran flour to make a thick mass that is difficult to stir. Turn out onto a well-floured surface and knead, adding remaining flour when needed, until dough is soft and smooth, 15 to 17 minutes, or make in a heavy-duty mixer. All finished rye doughs will remain slightly sticky. Be cautious about adding too much flour when kneading. The dough is ready when a little pulled from the mass springs back quickly.
  • Shape the dough into a ball and let it rest on a lightly floured surface while you scrape, clean, and lightly oil the large bowl. Place the dough in the bowl and turn once to coat with oil. Take the dough's temperature (ideal temperature is 78 degrees). Cover with a clean damp towel or plastic wrap and place in a moderately warm (74 to 80 degrees) draft free place until doubled in volume.
  • Deflate the dough by pushing down in the center and pulling up on the sides. Transfer the dough to a lightly floured work surface and knead briefly. Cut into 2 equal pieces. Flatten each with the heel of your hand. Shape each piece into a 12-inch log for long loaves.
  • Using 2 well-floured towels and wood blocks, make a couche* in a moderately warm draft-free place. Place the loaves seam side up the couche. Cover with a clean damp towel or plastic wrap and let proof until almost doubled in volume, or until a slight indentation remains when the dough is pressed with the fingertip.
  • Preheat the oven and baking stone on the center rack of the oven to 450 degrees, 45 minutes to 1 hour before baking. The oven rack must be in the center of the oven. If it is in the lower 1/3 of the oven the bottom of the breads may burn, and if it is in the upper 1/3, the top crusts may burn. Gently slip the loaves from the couche onto a well-floured peel so that they are right side up. Using a very sharp, serrated knife or a single-edged razor blade, score the loaves by making quick shallow cuts 1/4 to 1/2-inch deep along the surface.
  • Using the peel, slide the loaves onto the hearth. Quickly spray the inner walls and floor of the oven with cold water from a spritzer bottle. If there's an electric light bulb in the oven, avoid spraying it directly?it may burst. Spray for several seconds until steam has filled the oven. Quickly close the door to trap the steam and bake 3 minutes. Spray again in the same way, closing the door immediately so that steam doesn't escape. Bake until loaves begin to color, about 20 minutes. Reduce the heat to 375 degrees and bake until loaves are a rich caramel color and the crusts are firm, another 15 to 20 minutes.
  • To test the loaves for doneness, remove and hold the loaves upside down. Strike the bottoms firmly with your finger. If the sound is hollow, the breads are done. If it doesn't sound hollow, bake 5 minutes longer. Cool completely on wire racks.
  • Note: If the dough temperature is higher than 78 degrees, put it in a cooler than (78 degree) place like the refrigerator, until the dough cools to 78 degrees. If it is lower than 78 degrees, put in it a warmer than 78 degree place until the dough warms to 78 degrees. The point is to try to keep the dough at 78 degrees during its fermentation. If you do have to move the dough, be gentle and don't jostle it, or the dough may deflate.
  • *Couche?French for "couch" or "resting place". This is a simple holding device you make yourself for proofing long loaves like logs, torpedo shapes, and baguettes. Using well-floured canvas or linen towels create folds to separate loaves while hold them securely next to each other during proofing. Use a length of fabric at least a yard long. Place 12 to 16-inch wooden blocks cut from 2 by 4's at either long end to contain the loaves. Or substitute large books to contain the loaves.
  • Place the chef in a tall 2 to 3-quart flat bottomed, round, clear plastic container with a tight fitting lid. Add the rye flour and spring water, and stir vigorously with a wooden spoon until the mixture becomes thick and pasty. Mark the level of the mixture on the side of the container with a black marking pen. Scrape down, cover tightly, and let stand in a moderately warm (74 to 80 degree) draft-free place until almost doubled in volume, 8 to 10 hours. The mixture will look light and spongy. You can observe the level of sourdough by using the black mark on the side of the container as an indicator. Do not let the sourdough ferment for longer than 10 hours, or the yeast may exhaust itself and the dough may not rise properly. The ripe chef has now produced 18 ounces of ripe sourdough, which you can use in any rye sourdough recipe.
  • The Rye Chef: Day 1 1/2 cup (4 fluid ounces) spring water 2/3 cup (3 ounces) organic stone-ground rye flour, preferably medium ground
  • In a tall 2 to 3-quart clear plastic container with a tight-fitting lid, stir together the water and flour. Scrape down the sides of the container with a rubber spatula. Cover tightly and put in moderate (74 to 80 degree) place for 24 hours.
  • Day 2 1/2 cup (4 fluid ounces) spring water 2/3 cup (3 ounces) organic stone-ground rye flour, preferably medium ground
  • Open the container. The young chef will probably show few signs of activity; the mixture will look like cardboard pulp. Don't worry! It's still a young chef. It will, however, have a sweet and musty smell and the beginnings of a tangy taste. Continue building the chef by adding the water and rye flour. Stir vigorously to bring fresh oxygen into the chef and distribute the fresh flour and water. Scrape down the sides, cover tightly and put in a moderate (74 to 80 degrees) place for another 24 hours.
  • Day 3 1/2 cup (4 fluid ounces) spring water 2/3 cup (3 ounces) organic stone-ground rye flour, preferably medium ground
  • The chef should have expanded noticeably. There should be bubbles on the surface. Taste it; it will have a pronounced sour taste and smell. Hold the container up and observe the large and small holes formed beneath the surface. Stir it with a wooden spoon; you should hear the faint crackle of gas bubbles popping. The chef is very much alive and maturing. Insert the spoon again and lift it up slowly. Short glutinous strands will stick to the spoon. Once again, nourish the chef by vigorously stirring in another addition of the spring water and rye flour. Scrape down the sides, cover tightly again, and return to its moderate-temperature place. Let stand for another 24 hours.
  • Day 4 1/2 cup (4 fluid ounces) spring water 2/3 cup (3 ounces) organic stone-ground rye flour, preferably medium ground
  • The chef is almost mature and ripe. It has expanded a great deal; maybe almost doubled in volume from Day 3, and it is very lively with bubbles and a well-developed cellular structure. You will see a honeycomb of large and small holes through the clear plastic container. Taste and smell the chef; it is pungent and unmistakably tangy, sour but not bitter. Nourish again with the last addition of spring water and rye flour, stirring vigorously. Using a black marker pen, mark the level of the chef on the side of the clear plastic container. Scrape down the sides, cover tightly, and let stand again in the same place for only 8 hours.
  • If your chef was ripe, the mixture should almost double in volume. You can check its growth by comparing the height of the risen chef against the mark you made on the side of the container before the last rising.
  • The chef is now ready to use to create your sourdough starter. If you are not going to make the starter immediately, refrigerate the chef in its tightly covered container for up to 3 days.

DUTCH OVEN CARAWAY RYE BREAD



Dutch Oven Caraway Rye Bread image

No-fail and easy to make, no kneading, no double-rise. Caraway rye bread the way you like it! Perfect every time.

Provided by chalkie

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time 19h5m

Yield 12

Number Of Ingredients 9

2 cups light rye flour (such as Bob's Red Mill®)
2 cups bread flour
¼ cup buttermilk
2 tablespoons caraway seeds
1 ½ tablespoons vital wheat gluten
2 teaspoons flaked kosher salt, crushed
1 ¾ cups warm water
2 teaspoons white sugar
⅜ teaspoon active dry yeast

Steps:

  • Mix rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt together in a very large bowl.
  • Combine water, sugar, and yeast in a bowl until yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover bowl with plastic wrap and let sit for 18 hours.
  • Transfer dough to a heavily floured work surface. It will be somewhat elongated, so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap, dust dough with flour, and make shallow cuts in the top for full bloom.
  • Place a Dutch oven in the oven and preheat oven to 500 degrees F (260 degrees C).
  • Carefully place dough in the Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to the oven rack and bake for 5 minutes more.

Nutrition Facts : Calories 145.4 calories, Carbohydrate 29.6 g, Cholesterol 0.2 mg, Fat 0.8 g, Fiber 3.4 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 327.6 mg, Sugar 1.2 g

CARAWAY SEED RYE BREAD



Caraway Seed Rye Bread image

My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. -Millie Feather, Baroda, Michigan

Provided by Taste of Home

Time 45m

Yield 2 loaves (10 slices each).

Number Of Ingredients 8

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°), divided
1/4 cup packed brown sugar
1 tablespoon caraway seeds
1 tablespoon canola oil
2 teaspoons salt
2-1/2 cups rye flour
2-3/4 to 3-1/4 cups all-purpose flour, divided

Steps:

  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Shape each half into a ball; place in 2 greased 8-in. round baking pans or ovenproof skillets. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 126 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.

SOURDOUGH RYE



Sourdough Rye image

This bread takes a bit of time, but your effort is repaid with two chewy, flavorful loaves.

Provided by JACLYN

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time P1DT1h40m

Yield 24

Number Of Ingredients 13

1 cup sourdough starter
1 cup rye flour
½ cup bread flour
⅔ cup water
¼ cup water
1 cup rye flour
1 cup bread flour
½ tablespoon salt
1 tablespoon white sugar
1 tablespoon olive oil
1 tablespoon caraway seed
½ cup water
1 teaspoon salt

Steps:

  • The night before you want to bake the bread, feed your active sourdough starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup water. Mix until fully combined, cover, and let stand at room temperature overnight.
  • The next morning, mix together the expanded starter and 1/4 cup water. Stir in 1 cup rye flour, 1 cup bread flour, salt, sugar, olive oil, and caraway seeds.
  • Turn dough out onto a lightly floured surface, and knead until satiny. Place in a well oiled bowl, and turn once to oil the surface. Cover with a damp cloth. Allow to rise in a warm spot until doubled.
  • Punch down dough, and shape into loaves. Place on a greased baking sheet or in greased loaf pans. Allow to rise until doubled in bulk.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Score the tops of the loaves with a serrated knife. Bake in preheated oven until deep brown and loaves sound hollow when thumped on the bottom, about 40 minutes.
  • Alternate baking method for chewier, salty crust: Bake 20 minutes at 350 degrees F (175 degrees C). In a small bowl, mix together 1/2 cup water and 1 teaspoon salt. Remove loaves from oven and brush crust with salt water. Continue baking for 25 minutes more, brushing at 10 minute intervals.

Nutrition Facts : Calories 81.1 calories, Carbohydrate 15.8 g, Cholesterol 0.1 mg, Fat 0.9 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 245.4 mg, Sugar 0.9 g

ARTISAN SOURDOUGH RYE BREAD



Artisan Sourdough Rye Bread image

This is my favorite rye bread recipe of all time... so far. I could have just as easily called it Swedish Rye Bread or Aroma Therapy Bread for that matter (takes the coveted baking bread smell to another level). Covers both sourdough and instant yeast versions.

Provided by Eric Rusch

Categories     Recipes

Yield 1 Loaf

Number Of Ingredients 11

Water: 400 grams, 1 2/3 cups
Sourdough Starter: 70 grams, 1/3 cup (omit if making the instant yeast version)
Instant Yeast: 1 tsp (omit if making sourdough leavened version)
Whole Rye Flour: 245 grams, heaping 1 3/4 cups
Bread Flour: 245 grams, heaping 1 3/4 cups
Molasses: 44 grams, 2 Tbs
Fennel Seed: 8 grams, 1 Tbs
Anise Seed: 2 grams, 1 tsp
Caraway Seed: 3 grams, 1 tsp
Salt: 12 grams, 1 3/4 tsp
Zest of 1 Orange

Steps:

  • Sourdough Version
  • In a mixing bowl, mix the starter into the water. Add the molasses, all the seeds and orange zest.
  • In a separate bowl, combine the flours and salt.
  • Gradually stir the dry ingredients into the wet using a dough whisk or spoon until the flour is well incorporated. Cover with plastic and let rest for 15 minutes. After about 15 minutes, mix again for a minute or two. Again let rest for 15 minutes and mix one more time as before. Now cover the bowl with plastic and let sit at room temperature for roughly 12-14 hours.
  • Instant Yeast Version
  • The only difference is don't use sourdough starter and instead mix the instant yeast into the dry ingredients before combining with the wet ingredients.
  • Both Versions
  • After the long 12-14 hour proof, stretch and fold the dough and shape into boule or batard (round or oblong) shape for baking. (If you didn't follow that, I'm afraid you're doomed to watch the video.) Cover again with plastic and let rest 15 minutes before putting in a proofing basket for the final rise. If you don't have a proofing basket, line a bowl with a well floured kitchen towel and put the dough in there for the final rise. The final rise should last somewhere between 1 to 1 1/2 hours. Keep the dough covered with plastic to prevent it from drying out.
  • Preheat your oven to 475 F a half hour before baking.
  • Score the dough with a razor or sharp serrated knife and bake until the internal temp is about 200 F.
  • Let cool completely before eating.

SOURDOUGH BREAD: 100% SOURDOUGH RYE BREAD



Sourdough Bread: 100% Sourdough Rye Bread image

There are many ways to make rye bread, but very few versions contain 100 percent rye flour. Rye has so little of its unique type of gluten (6 to 8 percent) that it is hard to develop the structure and lift necessary for a decent crumb without the addition of a fair amount of high-gluten wheat flour. However, there are many people who love dense rye bread, and there are others who eat it because they can tolerate the gluten of this bread but not the gluten in wheat breads. A lot of drama goes on inside a sourdough rye bread. Rye flour is high in natural sugars and dextrins and contains pentosan, a gum protein that causes the dough to become gummy if it is mixed as long as wheat breads. Also, the wild-yeast starter creates an acidic environment that slows down the enzymatic release of sugar during the mixing cycle, but at the same time allows for the sugars to emerge from the grain during the fermentation cycle as the enzyme activity kicks in. If properly mixed and fermented, the result is a sweet, creamy, yet chewy texture quite unlike that of any other bread.

Yield makes two 1-pound loaves

Number Of Ingredients 9

1/2 cup (3.5 ounces) barm (page 230) or rye barm (see Commentary)
1 cup (4.5 ounces) white rye flour
About 1/4 cup (2 ounces) water, at room temperature
1/2 cup (2 ounces) coarse whole-rye (pumpernickel-grind) flour, rye meal, or rye chops (cracked rye)
1/2 cup (4 ounces) water, at room temperature
3 cups (13.5 ounces) white rye flour
1 1/2 teaspoons (.38 ounce) salt
2 tablespoons (.5 ounce) caraway or other seeds (optional)
3/4 to 1 cup (6 to 8 ounces) water, lukewarm (90° to 100°F)

Steps:

  • The day before making the dough, make the rye starter. Mix together the barm and rye flour in a bowl, adding only enough water to form a ball. It should be firm and a little tacky but not sticky or spongelike. Work quickly. It is not necessary to develop the gluten, only to hydrate all the flour and form a shaggy but firm dough. Lightly oil a bowl and transfer the starter to the bowl, rolling it around to coat it lightly with the oil. Cover the bowl with plastic wrap.
  • Ferment at room temperature for 4 hours or longer, or until the dough doubles in size (it will become softer and stickier as it rises). Refrigerate overnight.
  • Also on the day before making the final dough, make the soaker. Combine the coarse rye flour and water in a bowl. Cover the bowl with plastic wrap and let it sit at room temperature overnight.
  • The following day, remove the rye starter from the refrigerator 1 hour before making the dough. Cut the starter into about 10 small pieces with a pastry scraper or serrated knife. Mist with spray oil, cover the pieces with a towel or plastic wrap, and let sit for 1 hour to take off the chill.
  • To make the final dough, stir together the rye flour, salt, and seeds in a 4-quart mixing bowl (or in the bowl of an electric mixer). Add the soaker and the starter pieces. With a large metal spoon, stir in enough lukewarm water to bring everything together to form a ball (or mix on low speed with the paddle attachment).
  • Sprinkle rye flour on the counter and transfer the dough to the counter. Sprinkle the dough with more rye flour and gently knead the dough until all the pieces of starter are assimilated into the dough and the dough forms a very tacky ball (or mix on medium speed with the dough hook). This will take 5 to 6 minutes by hand (4 minutes by machine). Add flour as needed (or small amounts of water if the dough is tight). Let the dough rest on the counter for 5 minutes, and then give it a few more turns to complete the kneading. It should register 77° to 81°F. (This dough will not make a good windowpane when stretched because of the low gluten content.) Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
  • Ferment for approximately 4 hours, or until the dough nearly doubles in size.
  • Sprinkle rye flour on the counter and transfer the dough to the counter, being careful to degas it as little as possible. Divide the dough into 2 equal pieces, sprinkle them with rye flour, and gently shape them into bâtards. Line a sheet pan with baking parchment and sprinkle the parchment with coarse rye flour, semolina flour, or cornmeal. Place the loaves on the pan at least 4 inches apart. Mist the dough with spray oil and cover loosely with plastic wrap.
  • Either proof the dough for 2 hours at room temperature or slip the entire pan into a food-grade plastic bag and immediately refrigerate overnight. If you are holding the dough overnight, remove the pan from the refrigerator 4 hours before baking and proof the dough at room temperature, or until about 1 1/2 times its original size. It will have spread sideways as well as upward.
  • Prepare the oven for hearth baking as described on pages 91-94, making sure to have a steam pan in place. Preheat the oven to 500°F. Remove the pan from the bag or lift off the plastic, and let the dough sit exposed for 5 minutes, then score it.
  • If you are baking on a stone, slide the parchment and dough onto the back of a sheet pan or onto a peel and then transfer it to the stone (or bake the bread directly in the sheet pan on which it was rising). Pour 1 cup hot water into the steam pan and close the door. After 30 seconds, mist the oven walls with water and close the door. Repeat twice more at 30-second intervals. After the final spray, lower the oven setting to 425°F and bake for 10 minutes. Rotate the loaves 180 degrees, if necessary, for even baking and continue baking for another 10 to 15 minutes, or until done. The internal temperature should register approximately 200°F and the crust should be hard and somewhat coarse (it will soften as the bread cools).
  • Transfer the breads to a rack and let them cool for at least 1 hour before slicing or serving.
  • Lean, standard dough; indirect method; wild yeast
  • Day 1: 4 to 5 hours firm rye starter and soaker
  • Day 2: 1 hour to de-chill starter; 6 minutes mixing; 6 hours fermentation, shaping, and proofing; 25 to 30 minutes baking
  • The bread is best when made with a variety of grinds, from fine white rye to coarse pumpernickel or even rye chops (cracked rye kernels). This version uses a blend and also utilizes the soaker method to condition the grain and develop enzyme activity.
  • If you make rye bread regularly, you can keep a rye barm on hand in addition to your regular barm. Otherwise, you can use your regular barm starter and turn it into a rye starter, but it will contain a proportion of wheat. To make a pure rye-only starter, consult the Commentary on page 229.
  • Allow 3 days to make this bread (or start early on the second day to bake it around dinnertime). Because it is low in gluten, the bread will have a fairly tight crumb, not large and irregular as with standard hearth breads. The dough is slightly softer than French bread, but not as wet as ciabatta and other rustic doughs. This added hydration provides some physical leavening (steam) in support of the biological (wild-yeast) leavening provided by the starter. The result is a relatively dense loaf with a long shelf life.
  • This same formula also can be used for making spelt bread, another wheat relative that is lower in gluten (mainly it is lower in gliaden, which is the offensive half of gluten to those with sensitivities). Just substitute spelt for rye and follow the same directions.
  • As always with rye breads, the use of caraway, anise, or other seeds is optional. This bread is delicious with or without them.
  • 100% Sourdough Rye Bread %
  • (FIRM RYE STARTER)
  • Barm: 77.8%
  • White rye flour: 100%
  • Water (approx.): 44.4%
  • Total: 222.2%
  • (SOAKER)
  • Coarse rye flour: 100%
  • Water: 200%
  • Total: 300%
  • (FINAL DOUGH)
  • White rye flour: 100%
  • Firm rye starter: 74.1%
  • Soaker: 44.4%
  • Salt: 2.8%
  • Caraway seeds: 3.7%
  • Water (approx.): 51.9%
  • Total 276.9

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From garturstitchfarm.com


LIGHT SOURDOUGH RYE BREAD WITH CARAWAY SEEDS
Mixed everything but for the salt and seeds, left to autolise for 30 minutes. Kneaded for 15 seconds every 15 minutes (four times), adding the salt and seeds at the first knead. Bulk fermented for 3 hours with two folds in between, shaped and left overnight in the fridge. Baked in a Romertopf, 20 minutes with the lid on and 30-35 minutes ...
From sourdough.com


POLISH RYE BREAD – GALAXY TRAINING
2022-03-12 Feb 04, 2022 · Classic Polish rye bread — dark, dense, and nourishing — is essential, a timeless Old World tradition. And that’s just scratching the surface. We’ve gathered together some top-rated traditional Polish breads ( pieczywo ), including sourdough rye bread, bagel-like bialys, egg breads, sweet breads, poppy seed rolls, and more.
From galaxy-training.com


RUSTIC RYE SOURDOUGH BREAD RECIPE • HEARTBEET KITCHEN
2020-06-12 Turn oven down to 450 degrees F and slide dutch oven in. Bake for 20 minutes, then remove cover. Turn heat down to 430 degrees F, and bake for 25 more minutes, until crust is golden brown and crackly. Remove from oven, and remove bread from dutch oven and place onto a cooling rack.
From heartbeetkitchen.com


SOURDOUGH RYE BREAD - BOSTON GIRL BAKES
2020-09-24 Bake the dough on the center rack, in a preheated 400oF oven, for 20 minutes, covered. Remove the lid and continue to bake for 20-30 minutes. Optional: Remove from oven, and remove the loaf from the pot and bake the crust for an …
From bostongirlbakes.com


SOURDOUGH RYE BREAD - BAKING SENSE®
2020-07-23 Instructions. Combine the starter, water, rye flour and 1 cup of the bread flour. Mix with the paddle on low speed until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes. If using a stand mixer, change to the dough hook.
From baking-sense.com


DOES ANYONE REMEMBER BURKHARDT'S RYE BREAD? : SOURDOUGH
There’s a great NY rye bread recipe in Bernard Clayton’s bread book—it uses a rye sour (made with onions and caraway seeds, as well as rye flour) that you augment with yeast. It also has some white flour in it. The other odd things is you soak about 4 pieces of rye bread from an already made loaf in some water, squeeze it out, and add to ...
From reddit.com


RYE BREAD WITH ONIONS & CARAWAY RECIPE - BAKERRECIPES.COM
2012-03-30 1 tb Dry milk. 1 ts Salt. 1 tb Butter. 1/4 c Onions; chopped. 1 1/2 ts Caraway seeds. 3/4 c Water. 1 ts Yeast. I will probably add more of the caraway seeds. We enjoy the taste.
From bakerrecipes.com


SOURDOUGH RYE BREAD WITH CARAWAY | RECIPELION.COM
Beast in the yeast mixture, then the caraway seeds. Beat in the rye flour, about 1/2 C at a time, then beat in gluten flour. Spread 2 C of the white flour in a ring on a kneading surface and pour the dough into center of ring. Mix roughly with dough scraper or spatula, then knead just until thoroughly mixed, adding as much of the remaining white flour as needed to make a medium …
From recipelion.com


NO KNEAD SOURDOUGH RYE BREAD - GROW FORAGE COOK FERMENT
2016-01-05 First stir together the flours, salt, yeast and caraway seeds. Then add the sourdough starter and water and stir together until a shaggy dough forms. You may need a little more or less water, but 1 ⅓ cups is usually pretty spot on. The dough should be fairly wet, too wet to knead, but not overly so.
From growforagecookferment.com


SOURDOUGH RYE BREAD WITH CARAWAY - BIGOVEN.COM
Sourdough Rye Bread with Caraway recipe: Try this Sourdough Rye Bread with Caraway recipe, or contribute your own. Add your review, photo or comments for Sourdough Rye Bread with Caraway. American Bread Sourdough and Starters
From bigoven.com


LIGHT RYE SOURDOUGH WITH CARAWAY SEED – WILD SOURDOUGH
2017-06-08 Preheat your oven to 250°C (482°F) when your dough is almost doubled. Bake for 15 minutes at 250°C (482°F), then reduce the oven to 235°C (455°F) for a further 15 minutes. Remove lid from Dutch Oven. Bake for a further 10-15 at 200°C (392°F) If you are unsure if the loaf has cooked through, turn the oven off, and let it sit for 10 minutes.
From wildsourdough.com.au


SOURDOUGH RYE BREAD WITH CARAWAY RECIPE - BAKERRECIPES.COM
2017-03-03 What Makes This Sourdough Rye Bread With Caraway Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sourdough Rye Bread With Caraway. Ready to make this Sourdough Rye Bread With Caraway Recipe? Let’s do it! Oh, before I forget…If you’re …
From bakerrecipes.com


HOME-STYLE CARAWAY RYE BREAD | CANADIAN LIVING
2009-11-05 Method. Starter: In large bowl, stir together rye flour, warm water and yeast until smooth and elastic. Cover with plastic wrap; let stand at room temperature until bubbly and yeasty aroma develops, about 24 hours. In bowl, sprinkle yeast over warm water; let stand until frothy, about 10 minutes. Pour into starter and stir until smooth.
From canadianliving.com


SOURDOUGH CARAWAY RYE BREAD RECIPE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Sourdough Caraway Rye Bread Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Natural Dog Food Recipes Healthy Homemade Diet For Dogs Healthy Recipes For Dogs Meals ...
From recipeshappy.com


SOURDOUGH RYE BREAD - NOURISHED KITCHEN
2015-02-27 Make the dough. Scrape the levain into the basin of a stand mixer, and then dump in 150 grams dark rye flour and 150 grams light rye flour. Add the water, molasses, salt, and caraway seeds. Using the dough hook, knead the dough about 5 minutes, and then cover the bowl and let the dough rise about 3 hours, or until puffy.
From nourishedkitchen.com


66 PERCENT (CARAWAY) SOURDOUGH RYE | THE FRESH LOAF
I made the rye sourdough in two builds (5g mature active sourdough + 40g water +40g rye flour... wait 5 hours, and then I added 114g rye flour and 83g water, and wait again 8 hours) The recipe was:-283g rye sourdough 80% hydration, made as described before-soaker: 10g caraway seeds and 70g water (made 12 hours before)-133AP flour + 3g gluten
From thefreshloaf.com


DARK RYE SOURDOUGH WITH CARAWAY SEEDS - ENDLESSLOAF.COM
2021-06-23 Combine all of the levain with 400g of water at 85-90°F in a large mixing bowl and mix using a whisk until the levain is dissolved. Mix in 60 g malt, 60 g sugar, 50 g molasses, and 20 g salt.. Then add 2 tbsp caraway seeds, 300 g dark rye flour to the mixture and mix with a whisk.. Use a strainer to sift through 500 g of all-purpose flour and mix the dough with fingers until all …
From endlessloaf.com


DARK RYE SOURDOUGH BREAD WITH MOLASSES AND CARAWAY | RECIPE CART
Step 2. On a lightly floured surface knead the dough until smooth. Step 3. Loosely shape the dough into a ball and proof it overnight at room temp in a covered bowl. Step 4. Punch the dough down in the bowl and turn it out on a floured surface. Loosely shape the dough into a ball. Cut the dough into two equal portions.
From getrecipecart.com


QUICK SOURDOUGH RYE BREAD - TASTE OF ARTISAN
2020-05-04 Cover the dough and let rest for 45-60 minutes. It should rise by at least 30%. Meanwhile, preheat the oven to 475F with a heavy-duty baking sheet and a bread pan filled about 1/2" with hot water. Once the oven is preheated, slide the dough with the parchment paper onto the hot baking sheet.
From tasteofartisan.com


50% RYE SOURDOUGH BREAD WITH CARAWAY SEEDS - MAMA CIABATTA
2021-01-08 Add salt and mix the dough at low speed for 5 minutes. During the last 2 minutes of mixing, gradually add caraway seeds. Let your dough rest for another 20 minutes. At this point, the dough is ready for the structure strengthening technique, which I call stretching and folding in the mixing bowl.
From mamaciabatta.com


SOURDOUGH RYE WITH CARAWAY SEEDS - THE FRESH LOAF
Add the starter to the water and stir until bubbly. Add rye and mix completely, then fold in whole wheat flour and caraway seeds. Once mixed add enough 20% bran wheat flour until difficult to mix. Turn out to well floured board and let rest for 10 min. then kneed. Add salt while kneading in several small amounts. Kneed for approximately 15 to ...
From thefreshloaf.com


LIGHT RYE SOURDOUGH BOULE WITH CARAWAY SEEDS - BUTTER FOR ALL
2021-07-22 Instructions. In a large glass or ceramic bowl mix all the ingredients into a shaggy dough. Let the dough rest for a minute or two. Start the stretch and fold process using a dough whisk or wet hands. Let the dough rest for 10 minutes between each stretch and fold. Stretch the dough at least five times to build up gluten.
From butterforall.com


POLISH SOURDOUGH RYE BREAD RECIPE (CHLEB NA ZAKWAS ZYTNI) RECIPE
2021-11-26 4 cups medium rye flour. 4 cups all-purpose flour. 1 tablespoon salt. 1 (0.25-ounce) packet instant yeast, or 2 1/4 teaspoons. 2 tablespoons unsalted butter, softened. 2 1/2 cups warm water. 1 large egg white, at room temperature, beaten. 1 tablespoon caraway seeds.
From thespruceeats.com


LIGHT RYE BREAD WITH CARAWAY SEEDS RECIPE
2022-02-07 2 tablespoons unsalted butter. 2 tablespoons sugar. 1 teaspoon salt. 2 1/4 teaspoons (1 package) active dry yeast. 1/2 cup lukewarm water. 4 cups rye flour. 2 1/2 cups whole-wheat flour. 2 tablespoons caraway seeds, optional. 1 large egg white, beaten.
From thespruceeats.com


SOURDOUGH RYE BREAD (WITH 100% RYE FLOUR) ⋆ MY GERMAN RECIPES
2020-01-25 Dust a proofing basket or bowl with a thick layer of rye flour and put the dough into it. Let rise until it has almost doubled its size (about 1 hour). After the first 30 minutes: Preheat the oven to 250°C / 482 °F with the baking sheet in it. When the hour is over: Flip the bread onto the hot baking sheet and place it in the oven.
From mygerman.recipes


SOURDOUGH RYE BREAD WITH CARAWAY RECIPE - FOOD NEWS
1. Combine the yeast, warm water, and sugar and let stand until very foamy, about 10 minutes.. 2. Dissolve the salt in the tepid water ans stir thet mixture into the sourdough starter.
From foodnewsnews.com


SOURDOUGH RYE (WITH CARAWAY SEEDS) - BIGOVEN
1. Combine the yeast, warm water, and sugar and let stand until very foamy, about 10 minutes.. 2. Dissolve the salt in the tepid water ans stir thet mixture into the sourdough starter. Beat in the yeast mixture, then the caraway seeds (or what ever you sub).
From bigoven.com


SOURDOUGH ONION-POTATO RYE BREAD WITH CARAWAY - NEW ENGLAND …
2009-02-26 joi Home; Today. Today; Travel. Travel; New England. New England; Beaches; Festivals & Fairs
From newengland.com


SOURDOUGH CARAWAY DILL RYE SANDWICH BREAD (ADDED …
2020-08-06 1 egg. 1 T. water. In the bowl of a stand mixer fitted with the dough hook attachment, combine the sourdough starter, yeast, milk, butter, molasses, salt, caraway seeds, dill seeds, and rye flour. Let sit for 20 minutes to let the yeast develop and the rye flour absorb some of the liquid and begin to soften a bit.
From chezcarrcuisine.com


RYE SOURDOUGH BREAD | RECIPE | CUISINE FIEND
2014-09-08 1. To make the sourdough rye starter: in a large jar or a plastic tub with a lid mix 25g dark rye flour with 50g very warm water (at 40C, basically very warm to the touch). Keep in the warmest place in the house you can find (airing cupboard does well). 2. For four days every 24 hours add another 25g of rye flour and 50 g of warm water.
From cuisinefiend.com


CARAWAY RYE BREAD | KING ARTHUR BAKING
In a medium-sized mixing bowl or the bowl of your stand mixer, combine the water, sugar, rye flour and yeast, mixing to form a soft batter. Let the mixture rest for 20 minutes; this allows the rye flour to absorb some of the liquid, making the dough easier to knead. Add the remaining ingredients, and mix and knead the dough together — by hand ...
From kingarthurbaking.com


JEWISH RYE BREAD RECIPE | LEITE'S CULINARIA
2022-04-01 Measure out 1⁄4 cup (95 g) of the bread and water mixture. In a large, wide bowl combine the rye sour starter, the remaining 3/4 cup water, the wet bread mixture, instant yeast, and ground caraway. Stir with a wooden spoon until well blended. Add 1 3/4 cups of the flour and stir until the mixture looks like thick pancake batter, about 2 ...
From leitesculinaria.com


CARAWAY RYE BREAD | KING ARTHUR BAKING
2013-03-01 Place the loaf or loaves on a lightly greased or parchment-lined baking sheet. Cover the loaves, and let them rise until they're noticeably puffy, about 90 minutes. Towards the end of the rise, preheat the oven to 350°F. Just before they go into the oven, spritz the loaves with water, and slash them about 1/2" deep.
From kingarthurbaking.com


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