Sourdough Starter And Sourdough Rye Bread Receta

Craft a truly authentic, Eastern European sourdough rye bread! This recipe, adapted from classic home cooking, guides you through making a tangy sourdough starter and a deeply flavorful rye loaf. While it requires some advance planning for the starter, the process itself is surprisingly simple and rewarding. Get ready to enjoy two magnificent loaves of crusty, chewy perfection! Prep time excludes starter and sponge fermentation.

Preparación 120 min

Cocción 200 min

Calorías 3517.3 kcal

Proteína 201g

Valoración Sé el primero

Sourdough Starter And Sourdough Rye Bread

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Adaptada de Food.com y probada y estandarizada por Forktionary.

Ingredientes para Sourdough Starter And Sourdough Rye Bread

Unbleached White Flour
Fast Rising Active Dry Yeast
2 1/2 cups lukewarm water
2 cups rye flour
2 teaspoons caraway seeds
2 teaspoons salt
Sunflower Oil
Cornmeal

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Cómo preparar Sourdough Starter And Sourdough Rye Bread

**Make the Starter (2 days before baking):**
In a large bowl, combine 1/2 cup all-purpose flour, 1/4 cup water, and 1/4 teaspoon active dry yeast.
Mix well, cover tightly, and let rise at room temperature for 2 days, or refrigerate for up to 1 week.
**Make the Sponge (8 hours before shaping):**
In a large bowl, combine 2 cups rye flour, 2 cups sourdough starter (from step 2), and 1 cup lukewarm water.
Stir until combined, cover tightly, and let rise at room temperature for 8 hours, or refrigerate for up to 2 days.
**Make the Bread:**
In a large bowl, combine 4 cups all-purpose flour, the sponge mixture (from step 4), 1 teaspoon active dry yeast, 1 1/2 cups lukewarm water, 2 teaspoons caraway seeds, and 2 teaspoons salt.
Mix to form a soft, slightly sticky dough.
Turn the dough out onto a lightly floured surface. Lightly grease a large bowl.
Place the dough in the bowl, turning to coat. Sprinkle the top with flour, cover loosely with oiled plastic wrap.
Let rise in a warm place for about 2 hours, or until doubled in size.
Gently turn the dough out onto a lightly floured surface and punch down.
Knead for 3-4 minutes until smooth and elastic.
Divide the dough in half and shape each half into a round loaf.
Score the tops of each loaf with a sharp knife.
Lightly sprinkle two baking sheets with cornmeal.
Place loaves on prepared baking sheets. Cover loosely with oiled plastic wrap and let rise for 45 minutes, or until doubled in size.
Preheat oven to 425°F (220°C).
Place a roasting pan filled with boiling water on the bottom rack of the oven.
Bake loaves for 30-35 minutes, until lightly browned and sound hollow when tapped on the bottom.
Remove from oven and let cool completely on a wire rack before slicing and enjoying!

Nutrition Information (Approximate per serving)

Sodium

146 g

Sugar

13g

Fat

Carbs

246g

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Starters Main Courses European Vegetarian Fall Recipes Baking

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Preguntas frecuentes

¿Cuánto se tarda en preparar Sourdough Starter And Sourdough Rye Bread?

Sourdough Starter And Sourdough Rye Bread tarda unos 320 minutos de principio a fin: aproximadamente 120 minutos de preparación y 200 minutos de cocción.

¿Cuántas calorías tiene Sourdough Starter And Sourdough Rye Bread?

Sourdough Starter And Sourdough Rye Bread tiene aproximadamente 3517.3 calorías por ración, con unos 201 g de proteína, 246 g de carbohidratos y 16 g de grasa.

¿Qué ingredientes necesito para Sourdough Starter And Sourdough Rye Bread?

Los ingredientes principales de Sourdough Starter And Sourdough Rye Bread son Unbleached White Flour, Fast Rising Active Dry Yeast, Water, Rye Flour, Caraway Seeds, Salt. Consulta la lista completa con cantidades más arriba.