I was recently given a couple of new Cookbooks, and the first thing upon flicking through that struck me was the Sourdough bread. Knowing that we are paying upwards of $7 a loaf, it was high time I started baking it myself.
So after almost a week of preparations it has happened today.... it's been a long day but it's been worth it - well I have only had the Cinnamon scroll for afternoon tea so far, the bread will accompany our dinner I think it will do nicely mopping up juices.
So you need to start with a Sourdough Starter.
- 3 packs active dry yeast
- 1 cup warm water
- Mix the yeast and warm water in a small plastic container - one that will hold about 3 cups. Seal and refrigerate for 3 to 5 days.
- 3/4 cup sugar
- 3 tablespoons instant potatoes
- 1 cup warm water
- combine the sugar, potatoes and water in a small bowl and stir into the starter.
- Cover loosely (allowing the pressure and gasses that will build to escape.
- Let stand at room temperature for 5 to 12 hours.
- Take out 1 cup to make bread and loosely cover the starter and return it to the refrigerator.
- Feed again in 3 - 5 days. If not making bread after feeding the starter, be sure to throw away a cup to avoid depleting the starter. DO NOT PUT THE LID ON TIGHT
Rye Sourdough Bread
- 2 tablespoons sugar
- 1/2 cup olive oil
- 1 teaspoon salt
- 1 1/2 cups warm water
- 6 cups Rye bread flour + extra for needing ( I needed almost another cup)
- 1 cup of the above starter
- Melted butter
- Combine the sugar, oil, salt, water, flour and starter in a large bowl. Stir to make a dough.
- Form the dough into a ball.
- Grease another larger bowl, place the dough in a turn to coat with the butter. Cover with waxed paper and let stand overnight. DO NOT REFRIGERATE (as we are in winter, I decided to leave the oven door ajar with the bread in ant the temp on as low as it would go about 25 all night - I will try without this next time and report the difference.
- The next morning, punch the dough down and divide half. My mix was very wet, and it took more than the 8 to 10 times of Kneading and almost a cup of flour before I had a dough that I could cut in two.
- Set aside one half of the mix to make Sourdough Cinnamon Rolls see below.
- Grease a pan place loaf in pan and turn to coat. Cover with wax paper and a towel and place in a warm spot for 4-5 hours to rise.
- Bake in a oven at 200 for about 30 -35 minutes
- Remove from pan and let cool on a wire rack.
Rye Sourdough Cinnamon Scrolls
- dough from above
- 3 tablespoons softened butter
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- icing - 1 tablespoon butter softened, 1 cup sifted icing sugar, 2 tablespoons warm water (blend till smooth)
- Roll out your set aside dough as thin as possible.
- Brush with melted butter
- sprinkle with brown sugar and cinnamon evenly.
- roll up the dough into a long sausage.
- Cut into slices 1/2 inch thick.
- Place the slices 1/2inch apart in a buttered tray and cover with wax paper and a towel and place with the bread in a warm spot for 4-5 hours to rise.
- Bake alongside bread in the oven at 200 for about 20 minutes, then while still warm drizzle with icing.
OK, well the books look a lot more fluffy than mine, but I did use the Rye flour so I had expected a more dense loaf, but they are soooo good.