Sunday, March 27, 2011

Spice & Molasses Rye Sourdough

I made dark colered bread. I added Molasses and spices to make it dark. When I finsh to bake it, my kitchen was full of spices aroma. That made me hungry.
Spice and Rye bread, keeps very well. It is better have one after 2 days.  It must be mature!

I used my apple cider instead of active dry yeast for Rye sourdough starter to ferment. It proof very well.
I kneaded the dough at night. Proof it over night. Then shaped and baked in the morning.
I like to have one with honey or marmalade jam. This bread is bit sweet and spicy.

Spice & Molasses Rye Sourdough
Rye sourdough starter
70g Rye Flour
70g Water
Pinch of active dry Yeast
Mix all ingredients into a container, place it in room temperature for 12hour.

300g High grade flour
50g Rye flour
202g water
7g Salt
30g Molasses
Rye sourdough starter
1/2 tea spoon of Ginger powder
1/2 tea spoon of Cinnamon
1/2 tea spoon of Cardamon
1/2 tea spoon of Natmeg

1. Conbine flour and rye flour, spices, salt in a large bowl. Mix rye polish, molasses, water into a bowl with your finger till it becomes hard to mix.
2. Place the dough into the floured counter, then knead till it becomes smooth and elastic.
3.Put the dough into a bowl with cover, place it warm place (35℃) till it becomes double size (about 9 -  12 hours).
4. Pour the dough onto floured counter, then deflate it, knead briefly. Preshape it into tight balls and let rest, covered, for 20 minutes.

5. Shape the dough into a loaf tin and place it, seam-side-down.
6. Set the dough with cover for 40 minutes.
7. Meanwhile, preheat the oven at 240℃.
8. Put dough into the oven with steam for 10 minutes at 230℃. Then bake it at 200℃ for 20 minutes without steam. Then turn off the oven and leave the loaves in for another 15 minutes.
9. Cool on a wire rack.

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