Sour Dough Potato Rye

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Yield: 2  large loaves or 4 medium loaves

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1 cup warm potato water or water

2 1/4 teaspoons dry active yeast

1/2 cup potato, scrubbed, boiled and mashed (about 1/2 medium potato)

1 tablespoon kosher salt

2 cups potato-rye sour* (directions below)

1 cup gluten flour

1 cup whole wheat or white whole wheat flour

1-2  cup all-purpose flour

Cornmeal for dusting

Seeds for topping: caraway, sesame, sunflower or poppy seeds, optional

 

1. Scrub and cube a medium potato. Place in a pot with 2 cups of water. Bring to a boil and then simmer until potato is fork tender, about 30 minutes. Drain and reserve liquid. Let potato cool a bit and mash with a fork until fairly smooth. Set aside.

2. In a large bowl, dissolve yeast in warm potato water. Let rest for a few minutes to “proof,” to see if the yeast is active, that is, the mixture should start bubbling. Add salt.

3. Add gluten flour and mix. Add whole wheat or white whole wheat flour. 

4. Add in enough all-purpose flour for dough to become less sticky and enable you to knead it. I like using a wooden spoon when mixing. Because of the rye sourdough starter, the dough will be stickier than usual.

5. Turn out bread dough onto a clean, oiled work surface. Using a bench scraper, fold the dough over as if it is a clock—from 12 to 6, from 9 to 3. Continue until dough becomes smoother. Place the dough in an oiled bowl or on a clean oiled surface. Cover with a clean cloth and let the dough rest for about 20 minutes.

6. Using the bench scraper, fold the dough a few times. Then shape into several round loaves, depending how large you want the loaves. Place the loaves onto a parchment lined oven proof pan, dusted with corn meal.

7. With a sharp knife, slice the loaf diagonally 2 or 3 times. Brush tops with water. Sprinkle with seeds, if desired.

8. In a draft free location. cover and let the dough rise until doubled.

9. Add an oven proof pan(s) or cups filled with water to a low shelf or the bottom of the oven. I use a couple of small custard cups.  

10. Preheat oven to 375F (190C). When the temperature has reached 375F (190C) and the loaves are doubled, place the pans in the oven.

11. Bake about 35-40 minutes, until tapping the top and bottom of the loaf produces a hollow sound. The time will depend on the size of the loaves you have made.

12. Cool the loaves on a wire rack. Add a shmear of butter or simply eat plain. Soft on the inside with a deliciously crisp crust.

#vegan #bread #sourdough #rye

Expandthetable suggestions

1. Nuttier: Add 1 cup chopped walnuts or pecans to the dough when kneading.

TIP: I spray the oven with water 2 or 3 times during the baking. I use any clean spray bottle with plain room temperature water. This helps produce a delicious crust.

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Adapted from Secrets of a Jewish Baker

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How to make a Rye Sourdough

Note: The starter needs to be prepared 2-3 days in advance of the day of bread baking.

Day 1

1/2 cup rye flour

1 cup warm potato water

1 tablespoon crushed caraway seeds, optional

Place flour and water into a clean Ball Jar or container with a lid. Stir to make a smooth consistency without too many lumps. 

Allow to ferment in a draft free room temperature area.

Day 2

1/2 cup warm water

1 cup rye or bread flour

Add to the starter already prepared, stirring to combine well.

Day 3 (day of baking)

1/2 cup warm water

1 cup rye or bread flour

1/8 teaspoon dry active yeast

The mixture should be bubbly.  Add the water, flour and yeast to the starter. Replace top of jar. If you are using a yeast packet, save the rest of the yeast for the bread baking. You may refrigerate the starter, stirring it down every few days. If there is discoloration on the top, pour off that part and refresh. You may also freeze the starter.

Options: You may make a starter with all purpose, high gluten or whole wheat flours as well as rye.