roggenbrot
Roggenbrot (Sourdough Rye) Sponge 2 cups sourdough starter 1 cup bread flour Dough 1/2 cup milk 1 teaspoon salt 1 tablespoon caraway seeds 3 tablespoons brown sugar 1 tablespoon bu...
Ingredients
- 2cupsourdough starter
- 1cupbread flour
- 1/2cupmilk
- 1teaspoonsalt
- 1tablespooncaraway seeds
- 3tablespoonbrown sugar
- 1tablespoonbutter
- 1tablespoonvital wheat gluten
Directions
- 1
Roggenbrot (Sourdough Rye) Sponge 2 cups sourdough starter 1 cup bread flour Dough 1/2 cup milk 1 teaspoon salt 1 tablespoon caraway seeds 3
- 2
allow to sit for 8 hours or longer
- 3
Add the dough ingredients and select the basic, white, or grain cycle and press start
- 4
This is a heavy dough that rises slowly and needs a relatively long rise, such as a last rise of 2 hours or more
- 5
This means you will need a programmable machine or you can prepare it on the dough cycle and then shape and allow to rise in a regular pan a
- 6
The interior should read 200 degrees F when a thermometer is inserted in the center
- 7
Per Serving (excluding unknown items): 126 Calories
- 8
2g Fat (13.1% calories from fat)