Wednesday, September 2, 2009
"FINNISH FARMERS SOURDOUGH RYE BREAD"
1 ( 1/4 oz. ) package active dry yeast
1 - 1/2 teaspoons sugar
1 cup warm water
1 - 1/2 teaspoons salt
2 teaspoons vegetable oil
2 tablespoons caraway seeds
3/4 cup sourdough starter ( see recipe below )
1 - 1/2 cups medium flour
2 to 2 - 1/4 cups all-purpose flour
melted butter for brushing
In a large bowl, combine yeast, sugar and warm water. Let stand 10 minutes. With wooden spoon or mixed at low speed, stir in salt, oil, caraway seeds and sourdough starter. Beat in 1/2 cup each rye flour and all-purpose flour. Add 1 cup rye flour and beat well. Gradually stir in all but 1 cup all-purpose flour.
Turn dough out on floured surface and knead 10 minutes, adding remaining flour as needed to make stiff dough. Wash and grease large bowl. Place dough in greased bowl, cover and let rise in a warm place until double in size, about in size, about 1 hour. Grease a large baking sheet.
Punch down dough and divide in half. Turn out onto lightly floured surface. Knead each portion and shape into smooth balls. Place on opposite ends of prepared baking sheet, cover and let rise in warm place until loaves are doubled in size, about 45 minutes.
Preheat oven to 375 F. Press the long handle of a wooden spoon across the middle of each loaf, almost to the bottom of the loaf. Make 2 more indentations on either side. Loaves will flatten out. Brush loaves with melted butter. Bake 35 minutes or until loaves are golden brown and sound hollow when tapped. Remove from baking sheet and cool on wire rack.
2 cups all-purpose flour
3 tablespoons sugar
1 ( 1/4 oz. ) package active yeast
2 cups warm water
In a 4 to 6 cup plastic pitcher or large nonmetallic bowl, combine all ingredients. Beat with a wooden or plastic spoon until blended. Fermentation will dissolve small lumps. Cover with a cloth. Set in a warm place free from drafts and let ferment 2 to 3 days. Stir mixture several times a day.
To use, remove starter needed for recipe. Refrigerate remaining starter in a plastic pitcher or container with a lid that has an air vent or hole in it. Label container with contents.
After using some starter, replenish by stirring in equal amounts of water and all-purpose flour ( such as 1/2 cup water and 1/2 cup flour ). Let starter stand at room temperature until full of bubbles. Refrigerate. If a clear liquid forms on top, stir back into starter.