Food recipes
German Country Style Sourdough Rye Bread With Caraway Seeds
German Country Style Sourdough Rye Bread With Caraway Seeds Ingredients: wheat flours, bread, unenriched leavening agents, yeast, baker's, active dry water, bottled, generic milk, fluid, 1% fat, without added vitamin...
German Country Style Sourdough Rye Bread With Caraway Seeds
Ingredients:
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
spices, caraway seed
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
Directions:
To make the sourdough Sponge.
Mix all the ingredients together to make a smooth paste, cover with a tea towel and leave to ferment overnight at room temperature, for between 8 to 12 hours.
To make the bread.
When you are ready to make the bread, pour the water into the bucket, followed by all of the sourdough sponge and then add the caraway seeds.
The add in this order: rye flour, salt, sugar and then the white bread flour.
Finally sprinkle the dried yeast over the top and fit the bucket into the bread machine/maker.
Set to the rapid wholemeal setting, for a medium sized loaf (750g) with the crust setting of your choice.
Once the bread has cooked - take it carefully out of the bucket and leave to cool on a wire cooling rack.
Remove the paddle if it is still in the bread before slicing.
Serve with soups, hams, cold meats, cheese and pickles or make sandwiches of your choice.
Ingredients:
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
spices, caraway seed
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
Directions:
To make the sourdough Sponge.
Mix all the ingredients together to make a smooth paste, cover with a tea towel and leave to ferment overnight at room temperature, for between 8 to 12 hours.
To make the bread.
When you are ready to make the bread, pour the water into the bucket, followed by all of the sourdough sponge and then add the caraway seeds.
The add in this order: rye flour, salt, sugar and then the white bread flour.
Finally sprinkle the dried yeast over the top and fit the bucket into the bread machine/maker.
Set to the rapid wholemeal setting, for a medium sized loaf (750g) with the crust setting of your choice.
Once the bread has cooked - take it carefully out of the bucket and leave to cool on a wire cooling rack.
Remove the paddle if it is still in the bread before slicing.
Serve with soups, hams, cold meats, cheese and pickles or make sandwiches of your choice.