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Categories:
sourdough starter white bread flour rye flour water malt beer salt brown sugar butter rye flour white bread
Viewed: 77 - Published at: 6 years agoIngredients
- 2 tablespoons sourdough starter
- 1 cup white bread flour
- 1/2 cup rye flour
- 1 1/2 cups water
- 1/2 cup malt beer
- 1 1/2 teaspoons salt
- 1 tablespoon brown sugar, packed
- 2 tablespoons butter, melted
- 1 1/2 cups rye flour
- 1 1/2 cups white bread flour
Method
- Sourdough Build: Mix the first four ingredients together. Cover loosely and let sit at room temperature for 12 to 16 hours.
- Dough: Measure out 2 cups of the sourdough build mixture (discard extra).
- Add beer, salt, sugar and butter.
- Mix in the flours.
- Turn dough out onto a lightly floured surface and knead until it is smooth and satiny.
- Cover dough and let it rest for 20 minutes.
- Shape into desired loaf--freeform or pan loaf.
- Proof, covered, until dough doubles in size. this may take several hours.
- Preheat oven to 375°.
- Slash loaf with a very sharp blade.
- Bake for 30 to 50 minutes, depending on shape of loaf.
- Remove from pan (if used) and cool on wire rack.
