German Black Forest Rye Bread (Schwarzwalder Roggen Brot)
- 2 cups whole wheat flour
- 3 cups coarse rye flour (rye meal)
- 1 tbsp. caraway seeds
- 1 tbsp. salt
- 1/2 cup lard
- 1 cup milk
- 1 cup sourdough starter
- 1 tsp. sugar
- 1/2 cup lukewarm water
- 1 env. yeast
- Preheat the oven to 400 F. degrees.
- Proof the yeast in the lukewarm water with the sugar.
- Add the sourdough starter to the yeast sponge.
- Melt the lard, pour the milk over it and let stand until lukewarm.
- Then add to the yeast mixture.
- Measure in the salt, caraway seeds and the coarse rye flour.
- Then add the whole wheat flour.
- Place the dough on a lightly floured work surface and knead until smooth and elastic; then place in a large buttered bowl, cover with a towel and let stand in a warm place to rise for about 1 1/2 hours or until doubled in bulk.
- Take the dough out onto your work surface and punch it down a couple of times; divide into 2 equal pieces, and knead these for a couple of minutes.
- Then place into 2 small (8 inches by 4 inches) buttered loaf pans, cover with a towel and let rise until doubled in size, about 30 to 45 minutes.
- Bake in the oven until the tops are brown and the loaves sound hollow when tapped with your finger, about 35 to 40 minutes.
- Cool on a rack.
- Yield 2 small loaves.
- Can be frozen.
- SOURDOUGH STARTER: or any one that is your favourite.
- 2 cups warm water 3 cups flour 2 tsp.
- salt 2 tsp.
- sugar 1 envelope yeast 1 1/2 cups grated, raw potatoes Mix the warm water with the flour, salt, sugar, yeast and grated potatoes and blend well.
- Pour into a fairly large container made of glass or, better still, an earthenware bowl.
- Do not use plastic or metal.
- Put the bowl in a warm place for 24 hours, uncovered.
- Then stir down well, cover with a sheet of plastic and let stand in a warm place for 3 to 4 more days.
- Stir a couple of times each day.
- The starter should now look a bit foamy and start to smell.
- Pour it into a glass jar with a lid and store in the refrigerator.
- You can begin to use the starter when a layer of clear liquid appears on top.
- The night before you want to bake, take the starter out of the refrigerator, pour it into a bowl (not plastic or metal) and stir in 1 1/2 cups flour and 1 1/2 cups cold water.
- Stir until well blended and smooth, cover with a piece of plastic and set in a warm place overnight.
- The next morning stir the starter again and pour off 2 cups into your glass jar.
- Put this back into the refrigerator for next time.
- The remaining 2 cups of starter are what you will use for your immediate baking.
- Breads of the World Mariana Honig
whole wheat flour, coarse rye flour, caraway seeds, salt, lard, milk, sourdough starter, sugar, water, yeast
Taken from www.foodgeeks.com/recipes/20768 (may not work)