California Farm Light Rye Bread

Name: California Farm Light Rye Bread
Total time: 2700 s
Yield: 2 people, 3 pound loaf
Cuisine: American
Ingredients: I pint jar dark rye sourdough starter; 1 pint jar white bread sourdough starter; 2 cups dark rye flour; 2 cups white bread flour; 1 Tbs olive oil; 1 Tbs vinegar; 1 Tbs caraway seeds; 1 Tbs maldon or kosher flaked seasalt; Equipment: dough mixer, breadpan

Hobby Horseman @HobbyHorseman

California, United States

The same bread you get when ordering restaurant pastrami sandwiches on rye in New York City.

Hobby Horseman @HobbyHorseman

California, United States

The same bread you get when ordering restaurant pastrami sandwiches on rye in New York City.

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Ingredients

Few hour rise, 45 minute bake

2 people, 3 pound loaf

I pint jar dark rye sourdough starter
1 pintjar white bread sourdough starter
2 cupsdark rye flour
2 cupswhite bread flour
1 Tbsolive oil
1 Tbsvinegar
1 Tbscaraway seeds
1 Tbsmaldon or kosher flaked seasalt
Equipment: dough mixer, breadpan
Cost: flour 60 cents, other 10 cents, 70 cents per three pound loaf

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Steps

Few hour rise, 45 minute bake

1

Make the dough: mix rye sour dough starter with white bread sour dough starter, when smooth and glassy, add caraway seeds, add vinegar, add oil, add 2 cups rye flour, dough mixer running, when glassy, add white bread flour, add flaked seasalt. Mix till smooth dough.
2

Replace the rye sour dough starter and the white bread starter, set out in kitchen sink till overflowing. Add cup of flour and cup of lukewarm water to leftover sour dough starter in pint glass, stir, set out in sink overnight till overflowing, loose lid on top to keep insects out. Keep in fridge.
3

Rise the dough, called proofing. Turn oven to 170 degrees, put measuring cup with water in, wait till dough has doubled.
4

Steam Bake the bread. Oil baking form, press dough in form. With your fingers, press edges down. Heat oven with glass holding 2 cups of water on bottom and breadform till 450 F degrees. bake bread 45 minutes. Cool. Slice thin. Enjoy.

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Hobby Horseman @HobbyHorseman

on May 31, 2024 07:12

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.