November 14, 2011

Sourdough Currant Rye Bread

This sourdough bread doesn't require much additional work, but it is a three-day process. Trust me, the time delay in bread only enhances the flavor.

Rye Sourdough Starter
1/2 cup sourdough starter
1/2 cup lukewarm water
1 cup rye flour
1/4 tsp. active dry yeast

Combine all ingredients in a non-reactive bowl. Cover tightly, and let stand 24 are room temperature.

Sourdough Currant Rye Bread
2 tsp. yeast
2/3 cup water
1 1/3 cups rye sourdough starter
2 tsp. salt
1 1/2 cups dark rye flour
2 1/2 cups bread flour
1 1/2 cups currants

Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast and room temperature rye sourdough starter. Let stand 5 minutes.

Add salt, rye flour and half the bread flour. Beat well. Cover, and let stand 15 minutes.

Add remaining bread flour. Knead the dough until soft and springy but soft to the touch. Knead in currants. Remove the dough hook, cover the bowl and let rise until doubled, about 1 hour.

Turn dough onto lightly greased or floured surface, and punch dough down. Shape dough into a round loaf, and place in a greased pie plate. Cover, and let rise until doubled, about 45 to 60 minutes.

Preheat oven to 375ºF. Slash loaf with a sharp knife.  Bake 45 minutes, until golden. Cool on a wire rack.

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