Yield: 3 round loaves
from Baking With Sourdough...by Sara Pitzer—page
1 cup sourdough starter
1. Make a sponge the night before by mixing the first 3 ingredients. Stir well, cover, and let sit in a warm place overnight.
2. When you are ready to make bread, combine the rye flour, boiling water, molasses, butter and salt in a large bowl. Allow to cool until lukewarm.
3. Stir into the sponge made the night before and add as much white whole wheat flour as needed to make a dough you can handle.
4. Turn it out onto a floured board and work into a ball. Cover with a damp cloth and let rest 15-20 minutes, then knead until smooth and elastic.
5. Place dough in a large greased bowl and let rise until doubled in bulk (2-3 hours). Punch down and either allow to rise again (for the finest texture) or form at once into 3 round loaves.
6. Place on greased cookie sheets that have been sprinkled with cornmeal. Let rise until doubled. Bake in a preheated 350° oven for 50-60 minutes.
Sourdough Molasses Rye Bread
Make your sourdough sponge:
The next day, put your 2 cups of rye flour, ¾ cup
of butter and 2 teaspoons of salt in another bowl.
Stir to mix well. Set it aside to cool until it's lukewarm.
Stir down your sourdough sponge.
Next, pour your cooled molasses mixture into the sponge.
Mix well and then add as much additional white whole wheat flour as needed to make a medium-stiff dough.
Knead your dough until smooth and elastic.
When your dough has doubled in size (2-3 hours), punch it down and
divide it into thirds.
Bake @ 350° for 50-60 minutes.