Time for another recipe using that sourdough starter you're feeding from a previous post. Love rye bread? Come on, you know there's nothing better than a piece of fried fish and tartar sauce tucked between two slices of fragrant rye bread. Try this one, it's easy.
Basic Rye Bread
Ingredients:
3/4 cup warm water (105-115°F)
1 cup sourdough starter
1 1/2 tsp salt
2 2/3 cups bread flour
1 1/2 tsp active dry yeast
1 tsp caraway seeds
Directions:
Add everything to the bread pan in the order suggested by your manufacturer.
Select the white bread setting and start.
If you don't own a bread machine, you can make this by hand. To make by hand:
Bloom the yeast in 1/4 cup of warm water with a teaspoon of sugar. Blend flour and salt in a large bowl. Mix bloomed yeast with starter. Pour yeast mixture into dry ingredients and stir. Add the remaining water a bit at a time while mixing until dough comes together. Turn out onto a floured surface, and knead 8-10 minutes. (For easier mixing, use your stand mixer with the dough hook.)
Put dough into a lightly oiled bowl, turn once to coat, cover, and place in a warm place (use the oven with it's interior for about 25-30 mins. Punch down, cut/shape, then place on baking pan and cover to let rise at room temp while you preheat the oven.
Using a very sharp knife or blade, score just before placing in a 375 degree oven for approximately 30 minutes.
Note: This can be used to make good dinner rolls. Omit caraway seeds and in place of the starter, substitute one cup of a half-water, half-flour mixture, and continue as above except cut into 12 pieces for rolls.
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