Have you got a good recipe for Sourdough bread and Rye bread?
Have you made sourdough bread or rye bread? Do you have a good traditional “fail safe” recipe you swear by? I don’t have a bread machine by the way! And please do not give me American recipes with measurements that make no sense! Grams or lbs and ounces only please!
June 7th, 2010 at 9:11 pm
Sourdough Bread
Serving Size : 1 Preparation Time :0:00
Categories : Breads & Muffins
Amount Measure Ingredient — Preparation Method
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1 1/2 cups sourdough starter
3 cups lukewarm water
2 tablespoons sugar
1 tablespoon salt
5 cups flour
1/4 cup melted butter
1 1/2 cups whole wheat flour
Cornmeal
butter
Remove 1 1/2 cup starter (replenish the rest before returning to the fridge.) Add water, sugar, salt, and 2 1/2 cups white flour, mix. Let stand in a warm place for 12 to 18 hours. Stir down and add butter, whole wheat flour, and enough white flour to make a stiff bread dough. Knead for 10 minutes. Place in a clean buttered bowl, cover and let rise 2 hours. Punch down and shape into 2 round loaves. Place on oiled baking sheet, sprinkled with cornmeal. Let rise 11/2 hours. Bake 40 – 50 minutes at 400 degrees until bread sounds hollow when tapped.
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Sourdough Bread
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breads, Muffins & Rolls
Mine Sourdough
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
THIS IS A SWEET TYPE SOUR DOUGH BREAD
POTATO SOURDOUGH STARTER:
3/4 cup sugar
3 Tbsp. instant potato flakes
1 pkg. active dry yeast
1 cup warm water (120F-130F)
Combine first 3 ingredients in a small mixing bowl. Stir in warm water.
Cover with plastic wrap; pierce wrap 4 or 5 times with point of a sharp
knife. Refrigerate 3 to 5 days.
Remove starter from refrigerator; let starter stand at room temperature 1 hour.Stir well. Remove 1 cup starter; use in a recipe or give to a friend. Prepare 1 recipe of Starter Food, and stir into remaining starter; let stand, uncovered 8 to 12 hours. Cover with plastic wrap; pierce wrap 4 to 5 times with a sharp knife. Refrigerate 3 to 5 days. Repeat 3 times. Use all or discard after 4 feedings. Yield 3 1/2 cups.
Always keep starter in a glass container.
STARTER FOOD:
3/4 cups sugar
3 Tbsp. instant potato flakes
1 cup warm water (120F-130F)
Combine all ingredients, and use to feed starter as directed.
POTATO SOURDOUGH BREAD DOUGH
6 cups bread flour
1/3 cup sugar
1 pkg. active dry yeast
1 Tbsp. salt
1/2 cup vegetable oil
1 cup Potato Sourdough starter (see recipe)
1 1/2 cup warm water (120F-130F)
Combine first 4 ingredients in a large mixing bowl; gradually stir in oil
and remaining ingredients.Turn dough out onto a floured surface; knead lightly 4 to 5 times. Place in a well-greased bowl, turning to grease top.Cover and let rise in a warm place (85F), free from drafts, 2 hours or until doubled in bulk. Yield 6 cups.
Potato Sourdough Bread: Punch prepared dough down, and divide in half; shape each portion into a loaf. Place in a 9x5x3-inch loafpan. Brush tops with 2 Tbsp. melted butter; cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in bulk. Bake at 350F for 25 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on wire racks. Yield: 2 loaves.
Potato Sourdough Rolls: Punch prepared dough down, and divide in half; shape each portion into 12 balls. Place in a greased 8-inch round pan. Brush tops with 2 Tbsp. melted butter. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in bulk. Bake at 350F for 15 minutes or until golden brown. Yield: 2 dozen.
POTATO SOURDOUGH CINNAMON ROLLS
1 recipe Potato Sourdough Bread Dough (see recipe)
1/2 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
1 Tbsp. ground cinnamon
1/2 cup raisins, divided
3 cups sifted powdered sugar
1 1/2 tsp. vanilla extract
5 to 6 Tbsp. milk
Divide dough in half. Roll each portion into a 12×10-inch rectangle. Spread each rectangle with 1/4 cup softened butter to within 1/2 inch of edge. Sprinkle each with 1/4 cup brown sugar, 1 1/2 tsp. cinnamon, and 1/4 cup raisins.
Roll dough, jellyroll fashion, starting with long side and pressing firmly
to eliminate air pockets; pinch seams to seal. Cut into 12 (1-inch) slices; place slices, cut side down, in 2 greased 13x9x2-inch baking pans. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in bulk. Bake at 350F for 20 minutes or until golden. Combine powdered sugar and remaining ingredients; drizzle over rolls.
Yield: 2 dozen.
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Title: HEARTY RYE BREAD
Categories: Breadmaker, Jewish
Yield: 15 servings
-Dee Penrod FGGT98B
1 pk (5/16-oz) yeast
1 1/4 c Unbleached flour
1/2 c Bread flour
1/2 c Rye flour
2 tb Sugar
1 tb Dry milk
1 tb Margarine
1 ts Salt
2 tb Caraway seed
2 tb Sauerkraut;drained
7/8 c Water
GOOD SERVED WITH SOUPS & STEWS. DENSE, CHEWY AND FLAVORFUL Put all ingredients in the bread pan in the order given, select WHITE bread, and push Start. Makes 1 loaf, 8 slices. Each slice: 142 calories; less than 1 gm dietary fiber; less than 1 gm soluble fiber; 27 gm
carbohydrates; 4 gm protein; 2 gm fat; (14% calories from fat); 1 mg cholesterol; 292 mg sodium; 97 mg potssium; 27 mg calcium.
June 7th, 2010 at 9:22 pm
Sourdough — 2 loaves
625g (1 3/8 lb) bread flour
3 tablespoons caster sugar
2 1/2 teaspoons salt
1 (7g) sachet dried active baking yeast
225ml (8 fl oz) warm milk
30g (1 oz) butter, softened
375g (13 oz) sourdough starter
1 large egg
1 tablespoon water
1/2 onion, chopped (optional)
In a large bowl, combine 100g (4 oz) of the flour, sugar, salt and yeast. Add milk and softened butter. Stir in starter. Mix in remaining flour gradually.
Knead 8 to 10 minutes. Turn dough out onto a floured surface, and knead for 8 to 10 minutes more. Place in a greased bowl, turn once to oil surface and cover. Allow to rise for 1 hour, or until doubled in volume.
Punch down, and let rest 15 minutes. Shape into 2 loaves. Place in greased loaf tins. Allow to prove for 1 hour, or until doubled.
Beat egg and add water to make an egg wash. Brush egg wash over tops of loaves, and sprinkle with chopped onion.
Bake at 190 C / Gas mark 5 for 30 minutes, or till done.
Sourdough Rye — 2 loaves
100g (4 oz) rye flour
50g (2 oz) bread flour
150ml (5 fl oz) water
4 tablespoons water
1/2 tablespoon salt
1 tablespoon caster sugar
1 tablespoon olive oil
1 tablespoon caraway seed
125g (4 1/2 oz) rye flour
125g (4 1/2 oz) bread flour
250g (9 oz) sourdough starter
100ml (4 fl oz) water (optional)
1 teaspoon salt (optional)
The night before you bake the bread, feed the starter with 100g rye flour, 50g bread flour and 150ml water. Cover, and let stand at room temperature overnight.
In a large bowl, mix together expanded starter, 4 tablespoons water, salt, sugar, oil, caraway and 125g each rye and bread flour. Add more or less flour as necessary to get a soft dough.
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 tray. Allow to rise until doubled in bulk.
Bake at 180 C / Gas mark 4 for 40 minutes, or until it sounds hollow when thumped on the bottom.
Rye Bread — 2 loaves
450ml (16 fl oz) water
100g (4 oz) dark brown soft sugar
2 tablespoons vegetable oil
1 dessertspoon salt
1 dessertspoon orange zest
1 1/2 teaspoons caraway seed
1 1/2 teaspoons fennel seed
675g (1 1/2 lb) plain flour
2 (7g) sachets dried active baking yeast
2 eggs, room temperature
200g (7 oz) rye flour
Boil water, sugar, oil, salt, orange zest, caraway seeds and fennel seeds in a saucepan for 3 minutes. Cool until lukewarm
In a large bowl, whisk together 1/2 the plain flour and yeast. Stir in cooled orange zest mixture. Beat with an electric mixer on medium speed for 2 minutes. Blend in eggs. Add 1/2 of the remaining plain flour, and beat 1 minute on medium speed. Add rye flour and enough additional plain flour to make a stiff dough.
Turn dough onto a lightly floured surface. Knead for 8 to 10 minutes, or until smooth and satiny. Shape into a ball. Place in lightly oiled bowl, turning to oil the surface. Cover with a damp cloth, and place in a warm spot. Allow to rise for 1 1/2 hours, or until doubled.
Punch dough down, and divide in half. Shape into 2 balls. Let rest for 10 minutes. Shape into 2 loaves, and place into ungreased 23x13cm (9×5 in) loaf tins. Brush with oil. Allow to rise for 1 hour, or until doubled in size.
Bake at 200 C / Gas mark 6 for 30 to 35 minutes, or until done.
June 7th, 2010 at 10:07 pm
Sourdough Tomato Bread
12 servings
1/2 cup and 1 tablespoon and 2 teaspoons sourdough starter
1/3 cup and 1 tablespoon warm water (110 degrees F/45 degrees C)
3/8 (.25 ounce) package active dry yeast
1/3 cup and 1 tablespoon warm tomato juice
3/4 teaspoon white sugar
1/2 teaspoon salt
2-3/4 cups and 1 tablespoon all-purpose flour
Dissolve yeast in 1 cup warm water, set aside.
In large bowl; mix starter and tomato juice. Add yeast mixture, salt, sugar and stir well.
Add 1 cup of flour at a time and beat well to develop the gluten. When a stiff dough forms, turn out onto a floured surface and knead until smooth and elastic, adding the last 1 cup of flour as you go.
Turn into greased bowl and lightly grease top, cover with towel and place in draft free area for 2 hours. Will double in bulk.
Punch down and divide dough in two, form into rounds and place each on a baking sheet that has been sprinkled generously with cornmeal.
Let rise 1/2 hour, rub top lightly with flour and slash with sharp knife. Bake at 350 degrees F (175 degrees C ) for 45-60 minutes or until bottoms are lightly browned when checked.
For a soft crust, cool under a clean dishtowel. For a harder European type crust, cool without.
Sourdough(basic one)
3/4 cup warm water (110 degrees F/45 degrees C)
1 cup sourdough starter
1 1/2 teaspoons salt
2 2/3 cups bread flour
1 1/2 teaspoons active dry yeast
Add all ingredients in order suggested by your manufacturer.
Select white bread setting and push start.