Sourdough Rye With Caraway Seeds Recipes

SOURDOUGH RYE BREAD

Steps:

• Make The Dough. Whisk the starter, water, and honey together in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. Cover with a damp towel and rest for 30 minutes.
• Add Caraway. After the 30 minute rest, add the caraway seeds and work in the seeds with your fingers. Then work into a smooth ball.
• Bulk Rise. Cover the bowl with a damp towel and let rise overnight at room temperature. This will take about 6 to 8 hours (at 70oF, 21oC). The dough is ready when it no longer looks dense and has doubled in size. Optional: Stretch and fold the dough. About 30 minutes into the bulk rise, stretch and fold the dough for added structure and height. Begin by pulling up on the edge of the dough as high as you can stretch it without tearing and fold it in the middle of the dough. Continue doing this around the outside of the dough until you have completed one complete circle. Repeat this technique 2 to 3 times, space about 45 minutes apart.
• Shape. After the bulk rise, remove dough from bowl and place onto a lightly floured surface. Shape into a round. Start at the top and fold the dough toward the center. Turn the dough slightly and fold over the next section of dough. Repeat until you have come full circle. Flip the dough over and let rest for 5 to 10 minutes. Meanwhile line an 8-inch bowl with a towel and dust with flour. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Using a bench scraper, place the dough into the bowl, seam side up.
• Second Rise. Cover the bowl and let rest for 30 minutes to 45 minutes.. The dough is ready when it looks puffy, and has risen slightly but has not yet doubled in size. Nearing the end of the rise, preheat the oven to 400oF.
• Score. Place the parchment over the dough and invert the bowl to release. Sprinkle the dough with flour and gently rub the surface with your hands. Using a bread lame, or the tip of sharp knife score the dough. I keep it simple and do 4 cuts, but you can get creative! Use the parchment paper transfer the dough to your dutch oven.
• Bake. 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 additional 10 minutes to crisp the crust. (My crust is always dark at this point, so I skip this step). Transfer to a wire rack. Cool for 1 hour before slicing.

SOURDOUGH RYE

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.

SOURDOUGH RYE BREAD WITH CARAWAY

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.

ARTISAN SOURDOUGH RYE BREAD

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.

GERMAN COUNTRY STYLE SOURDOUGH RYE BREAD WITH CARAWAY SEEDS

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.