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Gerry's Sourdough Rye Bread (Bree, Co. Wexford)
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| STARTER | |
| 2 cups (230 g) | rye flour |
| 10 fl oz | lukewarm water |
| SPONGE | |
| 10 fl oz | warm water |
| About 2.5 cups | rye flour,, (280g) |
| DOUGH | |
| 1 tbsp | salt |
| 1-2 tsp | ground caraway seeds, or to taste |
| 2 tbsp | sunflower oil |
| 2 cups (230g) | whole-wheat bread flour, pref stone ground |
| 2 cups (230g) | rye flour |
| 2 cups (230g) | bread flour |
| STARTER Mix flour and water in large bowl to make stiff batter. Cover w damp dish cloth and let stand for 4 days. | |
| SPONGE | |
| After 4 days, stir down the starter in the bowl w wooden spoon. Add lukewarm water, stirring to dissolve any lumps in the water. Add enough rye flour to make ver thick sticky batter...exact quantity varies depending on flour. Sprinkle surface w a bit more rye flour to prevent crust forming. Cover w damp dish towel and let stand in cool place , away from drafts, for another 18 hours. | |
| DOUGH | |
Sprinkle the salt, ground caraway seeds and sunflower oil evenly onto the sponge. Mix to make a very sloppy batter. Mix in the whole-wheat fflour, then the rye flour. Mix in enough of the white flour, a handful at a time, to make a soft but not sticky dough. Turn out onto floured surface and knead for about 10 minutes, or until firm and elastic.
Cut off 1/4 of the dough and set aside for next starter. See below*
Shape rest of dough into an oval to fit LeCreuset cast iron casserole buttered. Sprinkle w a little rye flour. Cover w lid and let rise until doubled 1-4 hrs, depending on the vigor of the dough and the temp of the room.
When ready to bake, heat oven to 200c. Bake in casserole, covered, 50 - 70 minutes or until loaf sound hollow when unfolded and tapped
*Grease the inside of a plastic bag. Put the reserved dough in the bag. Store in fridge for up to 3 days. To prepare the sponge, put the dough in large bowl and let stand for 5 min., then mix dough and water w hands, squeezing dough between fingers. Beat in enough rye flour w hand to make thick batter. Speinjle a bit of rye flour to prevent crust. Cover w damp towel and let stand in cool place 18 hours. Proceed w recipe.
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