Whole Wheat and Rye Sourdough Bread
This tender loaf is lighted flavored with Whole Wheat and Rye Flours, then beautifully scented with Cardamon and Caraway. The original recipe called for a teaspoon of Anise Seed too but I left that out. Just a personal choice. You can make one gigantic loaf or as I did, two, still rather good sized loaves.
Servings Prep Time
2Loaves 30Minutes
Cook Time Passive Time
25Minutes 3Hours for rising
Servings Prep Time
2Loaves 30Minutes
Cook Time Passive Time
25Minutes 3Hours for rising
Ingredients
Instructions
  1. First you need your bottle of Sourdough Starter.
  2. To “proof” the Starter, measure 1-1/2 Cups Sourdough Starter into a warm 2 qt non metallic bowl. Refrigerate the remaining Starter. To the bowl add 1-1/2 Cups of Flour and about 1 Cup of lukewarm water ( not over 85°) and mix well. It should be like a light pancake batter. Cover the bowl lightly and let it proof for 12 hours or overnight at 85-90° I use my oven with the oven light on. Worked perfectly! When ready it should be bubbly and have a strong sour aroma. This is what the “proofed” or “ripe” Starter looks like after 12 hours. Measure out the 2 Cups the recipe calls for return the remainder to the bottle of Starter.
  3. In a large bowl combine the Yeast, Milk, Proofed Starter, Brown Sugar, Cardamon and Caraway Seeds. Beat together using an electric mixer until you have a smooth batter. Add the Whole Wheat Flour and mix on low until combined. Then add the Rye Flour and continue mixing on low until combined. Gradually STIR in the AP Flour, one cup at a time until you can’t still in any more Flour. The dough will be a sticky mess but that’s OK. Turn the dough out onto a floured counter top and knead in as much of the remaining AP Flour as you can. The dough will be a little tacky but not sticky or sticking to the counter top. The dough is ready for rising when you can poke your finger into the top and the hole remains. Grease a large bowl and place the dough into the bowl, turning it over once so both sides are greased.
  4. Cover with a clean tea towel and place in a warm place to rise. Again, I use my oven with the oven light on. Let it rise until doubled in size about 1-1/2 hours to 2 Hours.
  5. Gently deflate the risen dough by pressing it with your fist. Cut the dough in half and shape it into a ball, then place each half on a floured baking sheet. Cover the loaves and let them rise for another 45 Minutes. Make 2 shallow slashes with a sharp knife across the tops of the loaves. Pre heat your oven to 400° Bake for about 25 Minutes until browned on top. Give the top a thump or 2. If it sounds hollow, then the bread is done. Remove the loaves to a wire rack and let them cool a bit before cutting.
  6. And that my friends is Karen’s version of Sourdough 101! If I can do it then so can you and the results are so worth it. Plus, once you have mastered one of these you’ll be surprised at how easy the process becomes.
  7. Thanks for stopping by today friends. I do hope you will give Sourdough Bread baking a try. Nothing makes a house smell so welcoming as a loaf of bread baking in the oven!
  8. Stop by my website and leave me a comment. I love hearing from you. www.thejourneygirl.com Journey On!
  9. Hugs and much love from me, Karen, TJG

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