Does someone has an easy to understand recipe for a classic 3-stage rye sourdough bread? I have got a starter already. I did one recipe but it is not a 3 stage one and I believe that the 3 stage one does probably something to the antinutrients in the grain. I simply like rye bread!
I haven't done sourdough for a few years, and I am not a recipe person, but I looked up recipes to see what exactly they were calling 3 stage and if I had to pick a recipe that I saw to try, it would be this one: 3 stage rye Plus I learned why my rye sourdough never stayed together, I'd just bake it into tortilla/cracker things, since it never had any cohesion.
I look forward to seeing if others come up with neat ideas!
James Beard's recipe might be what you are looking for:
James Beard's Sourdough Rye Bread
Cover the sourdough loaves with kitchen towels to prevent the crust from hardening.
1 package active dry yeast
2 cups lukewarm water 2 cups all-purpose flour
2 cups rye flour
1 cup lukewarm water
1 package active dry yeast
2 ¼ cups lukewarm water
2 teaspoons salt
1 tablespoon caraway seeds
1 1/2 teaspoon poppy seeds
2 tablespoons melted butter
3 tablespoons granulated sugar
6 cups all-purpose flour
Butter and cornmeal, for the baking sheets
1 egg lightly beaten with 1 tablespoon water, for egg wash
Three days in advance: In a bowl, combine the yeast with the lukewarm water. Add the 2 cups flour and blend. Pour the starter into a container and seal tightly. Allow starter to sit at room temperature for 2 days. Then place in the refrigerator for 1 day.
One day in advance: Place 1 cup of the “starter” in a bowl. Measure in the rye flour and lukewarm water. Mix together and cover with plastic wrap. Let stand overnight at room temperature.
The bread: Dissolve the yeast with ¼ cup of the lukewarm water. Stir down the dough that has been standing overnight. Add the dissolved yeast, salt, caraway seeds, poppy seeds, melted butter, and sugar. One cup at a time, add 4 cups of the flour, stirring to make a stiff dough. Turn the dough out onto a clean surface and knead for 10 to 12 minutes. Shape the dough into a ball and place in a buttered bowl. Turn the dough over to coat it with butter. Cover and place in a warm draft-free place to rise until doubled in bulk, about 2 hours.
Meanwhile, butter 2 baking sheets and generously sprinkle with cornmeal.
Punch down the dough and divide it in half. Shape each piece of dough into a free-form loaf and place it on the prepared baking sheets. Cover and let it rise for 1 hour.
Preheat the oven to 375°. Brush the loaves with the egg wash and bake for 30 minutes, or until the bread is golden and sounds hollow when the bottom is tapped.
Don't fall for the My-Place-Is-Special, It-Won't-Happen-Here Syndrome.
I love LOVE LOVE rye bread and ditto for sourdough. I hate kneading, though. Besides it being incredibly boring to do, it hurts my wrists, so I'm always looking for a good no-knead sourdough rye recipe.
I"m thinking about the recipe at https://jezebel.com/how-to-make-easy-fast-foolproof-bread-from-scratch-5881847 because I like that I could make a loaf of bread in little more than the time it takes for it to bake once the dough's sat long enough -- but the recipe is for white (or whole wheat, I suppose) bread. Has anyone made this and is it sour? Nothing in that recipe mentions sour. Also, would it make a good rye bread, I wonder?
New Mexico USA
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