After all of my Sourdough recipes this week, some of you are probably wondering whether or not this is turning into a bread blog! No, however, I love making good food, that includes bread, and I've been having so much fun with my new sourdough starter that I thought I'd share. If you are interested in making your own sourdough starter to try this bread, here is one of my past posts where I give directions on how to make it. This bread was VERY dense. It made me wonder if I didn't give it enough time to rise. However it was still very rustic, hearty and satisfying. Again, I'm sending this one over to Susan at WildYeast for her weekly YeastSpotting event.
Sourdough Rye Bread adapted from Rich B's recipe by Joie de vivre
4 c. Rye Flour
2 c. Whole wheat flour
2 c. all purpose flour
6 Tbls. wheat gluten
1 1/2 tsp. salt
1 Tbls. vegetable oil
1 c. sourdough starter
3 c. warm water
In a very large bowl or a heavy duty mixer, mix together the flours, wheat gluten and salt. Add to this the oil, sourdough starter and water. If hand kneading, turn dough out onto the counter and knead for about 10 minutes. Do the same if you are letting the mixer knead. Place the dough ball in a large greased bowl, cover with Saran Wrap, and set in a warm place to rise for about 4 hours.
After 4 hours, gently deflate the dough, divide it in two and again set these two balls of dough in separate greased bowls, cover and let rise another 2-3 hours. Gently shape loaves and place on a cornmeal covered pizza peel or the back of a cookie tray. Slash the loaves on top with a sharp knife. This will help them rise in the oven prettier.
Pre-heat your oven with a baking stone in it to as hot as it will get (mine was about 530 degrees F)
Slide your loaves onto the baking stone in your preheated oven. Spritz the sides of your oven with water from a spray bottle to make steam and quickly shut the door. After 1 minute, quickly spritz the inside of the oven again to make steam and again shut the door. Repeat this procedure every minute for the first 10 minutes of baking. This will help the crust to get crisp. When your 10 minutes of spritzing is finished, set the oven timer to bake the bread for an additional 35-45 minutes. The bread will sound a little hollow when you thunk it on the bottom. Remove to cooling racks and let cool before cutting.