Whole Wheat and Rye Sourdough Bread (From King Arthur Flour)
Ingredients
- 1 tablespoon instant yeast
- 1 3/4 cups lukewarm milk
- 2 cups sourdough starter, fed or unfed, any variety is fine
- 1/4 cup packed dark brown sugar
- 2 teaspoons salt
- 1/2 teaspoon ground cardamom
- 1 tablespoon caraway seeds
- 1 teaspoon whole anise seeds
- 1 cup white rye flour
- 1 cup whole wheat flour
- 3 1/2 to 4 cups unbleached all-purpose flour
Instructions
- Combine the yeast, milk, sourdough starter, sugar, salt, cardamom, and seeds. Stir in the rye flour and beat until the batter is smooth.
- Add the whole wheat flour, then the unbleached all-purpose flour, a cup at a time, stirring well after each addition. When the dough has formed a shaggy mass, turn it out onto a lightly floured counter.
- Knead the dough and add just as much flour as you need to keep the dough from sticking to the counter. The dough should be a little tacky, but not sticky.
- Place the dough in a greased bowl. Cover with a damp towel or plastic wrap and let rise until it has doubled in bulk, about 1 1/2to 2 hours.
- Gently deflate the dough and place it on a lightly floured counter.
- Shape as desired; you can make one huge loaf, three normal loaves, four mini loaves, or about 24 rolls.
- Cover the loaves and let them rise for about 45 to 60 minutes, or until they’re puffy.
- Preheat the oven to 400°F.
- Bake the bread for about 25 minutes, or until the bread is nicely browned and sounds hollow when thumped on the bottom.
- Remove from the oven, and cool on a rack.
- Store, well-wrapped, for 3 days on the counter. Freeze for up to 3 months.
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