Recipe: Sourdough Rye Bread
- 1 cup Wild Culture Sourdough Starter, active, at room temperature
- 1-1/2 cups warm water
- 1 cup rye flour
- 1 cup all-purpose flour
- About 4-1/2 cups whole wheat flour
- 1/4 cup molasses
- 1-1/2 teaspoons salt
- 1/4 cup caraway seeds
- 1 teaspoon anise seed
- 2 tablespoons melted butter
- In a large mixing bowl, add warm water and Wild Culture Sourdough Starter, then stir in all-purpose flour, 2 cups of the whole wheat flour, and the rye flour. Cover and let rest in a warm place for about 24 hours.
- In a separate bowl, mix 1-1/2 cups whole wheat flour with molasses, salt, caraway and anise seeds. Beat into the sourdough mixture.
- Spread 1/2 cup whole wheat flour on a board and turn dough out onto it. Knead until silky and resilient, adding whole wheat flour as necessary to prevent sticking.
- Shape dough into 2 loaves and place each in a lightly greased 4-1/2 by 8-1/2 inch loaf pan. Cover and let rise in a warm place until almost doubled in volume (about 3 hours).
- Brush tops with melted butter and bake in a preheated 375 F. degrees oven (350 F. for glass pans) for 40 minutes or until well browned.
- Turn loaves out onto a rack to cool.
Servings: 2 loaves