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Granny's Delights

Basic Rye Bread

Sunday, July 10, 2011 | Publish by MizWasy

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.

Key Words bread machine, easy, rye, starter
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About the blog . . .

Here you will find recipes from three generations of home cooks. You'll also find a few tips, tricks and shortcuts along the way to make your cooking easier. This is why my husband calls me "Shortcut Sally." There are times when slaving over a meal is warranted and times when it won't affect the final result if you don't. The trick is for you to know the difference and that your guests don't have a clue.

Other sites to visit

  • 101 Cookbooks
  • ABC's The Chew
  • Just A Pinch Recipe Club
  • Kitchen & Dining@HSN
  • Kitchen & Food@QVC
  • Paula Deen's website
  • Rachael Ray Magazine
  • Rachael Ray's website
  • The Food Network website
  • Three Many Cooks
  • Trader Joe's Market

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