Rye Sour is a starter like Sour Dough bread uses. It can be kept alive for several weeks, if fed and stirred, though you do have to take the onions out after the first 24-hours.
Rye Sour
Ingredients:
2 medium onions, coarsely chopped
4 cups rye flour, stone ground is strongly preferred (you can find it at most mega marts or Whole Foods, if you are not boycotting them)
3 ½ cups hot water
2 packages dry yeast (4 ½ teaspoons)
1 table spoon caraway seeds
Special Equipment - a length of cheese clothe to tie the onions in.
Method:
Tie the onions pieces in a bag made from the cheese clothe. Set aside
In a large bowl, combine the water and rye flour. Stir to mix. Sprinkle the yeast over the mixture and work in. Stir in the caraway seeds.
When the mixture is well mixed take the onion bag and press it down into the center of the sour. Cover tightly with plastic wrap and let over night (no longer than 24 hours!).
Remove the onions and scrape any of the sour that is clinging to the clothe back into the bowl. The sour is ready to use, or be refrigerated, well covered, until you are ready to bake your rye bread.
New York Style Rye Bread
Ingredients:
1 ½ cups of rye bread pieces
3 cups Rye Sour
1 package dry yeast (2 ¼ teaspoons)
1 tablespoon salt
2 tablespoons caraway seeds (you can use more if you like, my wife gets overwhelmed if there is more than 2 tablespoons)
4 cups break flour
1 egg beaten with 1 tablespoon water (hint, beat the egg first, then mix in the water)
Equipment - 1 baking sheet, dusted with corn meal or covered in parchment paper.
Method:
Soak in water half a dozen crusty slices of rye bread (you can use store bought for this the first time). Squeeze dry. Set aside 1 ½ cups, the rest (yeah there is some left over) can be frozen or refrigerated for a later batch.
In a stand mixer or a large bowl drop the squeezed-dry bread pieces. Add the rye sour. With a wooden spoon or the flat paddle of the mixer mix until the bread pieces are thoroughly combined with the sour.
Stir in the dry yeast, salt and half of the caraway seeds.
Add 2 cups of white flour and mix vigorously into the sour. Add more flour, ¼ cup at a time staring with first the wooden spoon and then your hands or with the paddle if you are using a stand mixer. The dough is going to be sticky at first, but will become elastic and smooth as you work it.
If you are using a mixer switch to the dough hook and knead for 8 minutes.
If kneading by hand (gotta build up those forearms!) turn out onto a well floured work surface. Use a strong push-turn-fold motion to knead the dough. Add sprinkles of flour if moisture breaks through, but don't overload the dough with flour, it is better if it is a little slack.
Rising:
Place the dough in a large bowl and cover with plastic wrap and leave for about 30 minutes, or until it has doubled.
Shaping:
Punch down the dough and turn out onto a well floured work surface. Divide the dough into two pieces. The dough can be fashioned into round loaves by holding it in both hands and pushing the edges into the middle or long plump loaves by rolling the pieces under the palms of your hands on the work surface. Place the loaves on the backing sheet.
Second Rising:
Cover the loaves with wax paper and set aside to proof. You don't want to let the come to a full doubling, but closer to 3/4 . It should take about 20-30 minutes depending on how warm it is in your house that day. If you miss and they do double in size, don't sweat it, they will still be good, but leaving them a little under-proofed gives the crusty on the outside and tender of the inside texture which this bread is famous for.
Preheat:
Put the lower rack of your oven on the lowest setting. Place a broiler pan on this rack. Preheat the over to 450 degrees for twenty minutes (don't rush this part!) 3 minutes before baking pour 1 cup hot water in the broiler pan to produce steam. Be sure to wear oven mitts while doing this so you don't burn yourself with the steam.
Baking:
Cut the top of the loaves into a patter with a sharp knife or a razor blade. I like a tic-tac-toe patter but you can do X's or diagonal slices. Brush with the egg and water mixture. Sprinkle the rest of the caraway seeds over the top.
Place in the hot oven. Midway through baking, turn the baking sheet around so the loaves brown evenly. Bake for 40 minutes, the loaves will have turned deep brown by then. Test for doneness by thumping the bottom of one of the loaves with your finger. If it is not hard and crusty, return the loaves to the oven for five to ten more minutes.
Cool on a wire rack.
The Dog did warn you that this bread is a bit of a pain in the ass. However if you have rye lovers in your household you will find yourself quickly using the rest of the sour and the soaked pieces to make more! Be sure to save some from each batch to start the next time!
The flour is yours. |
