Yummy but very dense. It could have been my fault?? You never know with bread! I'm an intermediate bread baker, but I have never worked with rye flour (which is why I chose this recipe over the 4000 other sourdough recipes). I do not have a bread machine, but when I looked it up, "dough" setting was basically a good knead with a rise and a punch down. I kneaded over 10 minutes- part in the stand up mixer, part by hand. The dough rose nicely, I punched it down, shaped it into a round and let it rise again. I slashed it and baked it on parchment paper with cornmeal under it until golden- spritzing it with a little water and served it with soup. It had the consistency of Albertsons Whole Grain French Bread- not bad, but not wonderful. But it tasted darn good!! I will make again!
Hearth-Baked Centennial Sourdough
More From Sunset
Amount per serving
- Calories: 90
- Calories from fat: 4%
- Protein: 3.1g
- Fat: 0.4g
- Saturated fat: 0.1g
- Carbohydrate: 18g
- Fiber: 0.8g
- Sodium: 90mg
- Cholesterol: 0.2mg
- 1 cup water
- 1 cup sourdough starter
- 3 cups bread flour
- 1/2 cup rye flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 package active dry yeast
- 1. Add ingredients to bread machine pan according to manufacturer's directions.
- 2. Select dough cycle.
- 3. Scrape dough onto a board coated generously with bread flour. Taking care not to puncture or tear dough surface (interior is sticky), pat dough gently with floured hands to form a round loaf about 8 inches wide; do not knead. Sprinkle 2 tablespoons bread flour over dough.
- 4. Slide a pastry scraper or wide spatula under loaf to loosen, then lift quickly and carefully onto a buttered 14- by 17-inch baking sheet. Pat to reshape loaf, if necessary.
- 5. Lightly cover loaf with plastic wrap and let stand until puffy, about 30 minutes. Remove plastic.
- 6. With a floured razor blade or very sharp knife, cut 2 to 3 slashes about 1/2 inch deep across top of loaf.
- 7. Bake in a 425º oven until richly browned, 25 to 30 minutes.
- 8. Transfer loaf to a rack to cool at least 15 minutes before slicing. Serve hot, warm, or cool.
- To make a 2-pound loaf, use 1 1/3 cups water, 1 1/3 cups sourdough starter, 4 cups bread flour, 2/3 cup rye flour, 4 teaspoons sugar, 1 teaspoon salt, and 1 package active dry yeast.
- Nutritional analysis per ounce.
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