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+--- Thread: Roggenbrot (Sourdough Rye) (/showthread.php?tid=401114)
Roggenbrot (Sourdough Rye) - tubeN2 - 03-16-2008
Sponge:
2 cups sourdough starter
1 cup bread flour
Dough:
1/2 cup milk
1 teaspoon salt
1 tablespoon caraway seeds
3 tablespoons brown sugar
1 tablespoon butter
1 tablespoon vital wheat gluten
2 cups rye flour
Water as needed
Knead the sponge ingredients for 5 minutes; allow to sit for 8 hours or longer.
Add the dough ingredients and select the basic, white, or grain cycle and press start.
This is a heavy dough that rises slowly and needs a relatively long rise, such as a last rise of 2 hours or more. This means you will need a programmable machine or you can prepare it on the dough cycle and then shape and allow to rise in a regular pan and then bake at 350 degrees F until done. The interior should read 200 degrees F when a thermometer is inserted in the center.