James Beard's Sourdough Rye Bread
NotesCover the sourdough loaves with kitchen towels to prevent the crust from hardening.
Makes2 loaves
Cooking Methodbaking
CostInexpensive
Total Timea day or more
Dietary Considerationegg-free, lactose-free, vegetarian
Mealdinner, lunch
Taste and Texturechewy, crisp
Type of Dishyeast bread
Ingredients
- 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
Instructions
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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.
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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.
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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.
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Meanwhile, butter 2 baking sheets and generously sprinkle with cornmeal.
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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.
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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.
Christopher Idone
