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Sour Rye:
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Here is a Sourdough Rye recipe made using the basic sourdough recipe with some changes.
This is for a large batch which makes two LARGE loaves or three regular sized loaves.
I use a bread mixer and add :
- 3 cups sourdough starter
- 2 3/4 cups warm water
- 3 Tablespoons of oil
- 1/4 Cup dark Molasses
- 2 Cups Rye flour (I grind my own fresh).
- 2 Tablespoons Caraway Seeds
- 1 Tablespoon dehydrated onion flakes
- 1 Tablespoon Onion Powder
- Bread Flour (as needed)
- 4 teaspoons non-iodized salt (to be added after the first proofing)
Proof and bake this recipe the same as the Basic Sourdough recipe. You may find that the Sour Rye might need 5-10 minutes longer in
the oven.
Whole Wheat Sourdough Recipe:
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This is for a batch which makes two regular loaves.
I use a bread mixer and add :
- 4 cups sourdough starter
- 2 cups warm water
- 4 Tablespoons of oil
- 2 Tablespoons Malt Syrup (can purchase at brewers store
or substitute molasses but the malt tasts so much better!)
- 6 cups hard whole wheat flour (I grind my own fresh).
- 2 + cups bread flour (as needed to make the right consistancy)
- 4 teaspoons non-iodized salt (to be added after the first proofing)
Proof, shape and bake this recipe the same as the Basic Sourdough recipe. You may find that the Whole Wheat might need 5-10 minutes longer in
the oven.
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