I’d better run out and buy a few pounds of pastrami, because this rye bread is off the charts. I have to admit: these homemade sourdough breads are changing my life for the better. Here’s what went down.
On New Year’s Day, I made the starter using 1 cup of barm, rye flour, water, and a wildcard ingredient: sautéed onions. Once that was mixed, it sat out for 4 hours until it doubled in size, then went in the fridge overnight.
The next day, I made the rest of the dough, which called for bread flour, white rye flour (I wasn’t able to find that, so I used dark rye instead), instant yeast, vegetable oil, milk, and caraway seeds. This recipe makes a lot of dough, and it was a little too much for my stand mixer to handle, so I wound up doing most of the mixing and kneading by hand, which was fine. I don’t want to get too spoiled by machines. After kneading, the dough sat for about two hours. Below are the starter and dry ingredients, and the dough pre and post-rise.
After the rise, I divided the dough into two pieces and let them proof in loaf pans for another hour and a half. They came out quite nicely! The crust is nice and firm, while the inside is…well, the only word I can think to describe it is “fluffy.” Very light and delicious. I can tell that the onions really made a world of difference. Not long after it came out of the oven, Michael made himself a grilled cheese sandwich, which was very tasty. But, we definitely need to invest in some deli meats in the near future.
Next up: 100% Sourdough Rye Bread.