This recipe first appeared in the September 1975 issue of The Australian Women's Weekly, in a decade when sourdough bread was not commonplace, showing The Weekly was well and truly ahead of its time. You will need to start the recipe 3 days ahead; however the end result is well worth the effort. And once you've got your sourdough starter it will keep in good condition for 2 weeks.
Sourdough rye bread
- 4 teaspoon (14g) dried yeast
- 1 tablespoon brown sugar
- 4 3/4 cup (675g) plain (all-purpose) flour
- 3 cup (750ml) lukewarm water
- 1 tablespoon caraway seeds
- 4 cup (375g) rye flour
- 3 teaspoon fine salt
- 2 tablespoon olive oil
- 2 tablespoon plain (all-purpose) flour, extra
- 2 teaspoon (7g) dried yeast
- 1 teaspoon caster sugar
- 1 1/4 cup (310mL) lukewarm water
- 1 1/2 cup (225g) plain (all-purpose) flour
Sourdough rye bread
- 1Make sourdough starter 3 days ahead.
- 2To make the bread on the third day, stir yeast with 1 teaspoon of the sugar and 1 teaspoon of the plain flour in a small bowl. Add ½ cup of the water, stand in a warm place for 15 minutes or until mixture starts to bubble
- 3Sift remaining flours and sugar with salt into a large bowl; return hulls in sifter to flour. Stir in caraway seeds. Make a well in the centre of the dry ingredients. Combine yeast mixture, remaining lukewarm water, oil and ¼ cup of the sourdough starter. Add to dry ingredients; mix to form a dough. You may need an extra ¼-½ cup lukewarm water, if the mixture is too dry; this is because flour varies in its moisture content.
- 4Turn the dough onto a floured surface; knead for 8 minutes or until smooth and elastic. Place in a large oiled bowl. Cover; stand in a warm place for 30 minutes or until doubled in size. Punch dough down with your fist. Turn onto a floured surface.
- 5Divide dough in half. Shape each portion on a well-floured surface into a 7cm x 30cm (2¾-inch x 12-inch) oval-shaped loaf. Gently lift each onto a lightly oiled oven tray. (You may need to place them diagonally on the trays to fit.) Cover trays with clean tea towels; stand in a warm place 15 minutes or until dough has risen.
- 6Meanwhile, preheat oven to 250°C/480°F.
- 7Dust a little extra flour over the top of each loaf. Using a small, sharp knife, cut seven shallow slashes, about 3.5cm (1½-inches) apart, across the top.
- 8Bake bread 30 minutes or until hollow sounding when tapped on the base. Transfer to wire racks to cool.
- 9Combine yeast, sugar and the water in a large bowl. Cover; stand 10 minutes or until bubbling. Add sifted flour; stir to combine. Cover; stand, unrefrigerated, for 2 days before using. After 2 days the starter should have a pleasant mild sour smell and have small bubbles on the surface - a sign that it's active.
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