This recipe for Sourdough Cherry Almond Scones is so delicious, my husband requests that I make them often. He loves drizzling the excess icing over his, and I have to admit, it’s pretty yummy. The dried cherries and almonds compliment the sourdough and give the …
I made my first (and only) sourdough starter in June 2013 and Bertha is still going strong today! Sourdough has become a staple in our house, and we absolutely LOVE it! In fact, I rarely, if ever, buy store-bought bread. I allot one day a …
Sourdough Rye Bread is a wonderful recipe that our youngest daughter took to the county fair and won Best Bread with. It’s a hearty bread full of flavor from molasses, caraway seeds, anise seed, and cardamom. I love serving this bread with corned beef or on a Reuben Sandwich.
As a 4-H cooking mom, I always insisted that our daughters made some type of bread to take to the county fair each year.
I believed that every girl (and boy, if I would have had any) needs to know how to make homemade bread, going through the kneading process, and having the true satisfaction of serving their family a delicious bread from oven to table.
I still believe this is one of the best lessons learned at home and hope to teach my grandchildren the process of baking bread one day.
A few of those 4-H breads slipped by barely noticed. Others did really well. Grand champions, even. And some of those recipes included sourdough, which always gave me a small tickle when the judge asked our daughters about the natural yeast and fermentation process.
One of those winning recipes was this one. You’ll see why it did so well when you slice into a piece and taste it. It’s really quite wonderful.
Ingredients Needed to Make Sourdough Rye Bread
“fed” or active sourdough starter
whole milk
molasses
instant yeast (optional)
caraway seed
salt
anise seed
ground cardamom
rye flour
wheat flour
all-purpose flour
Instructions for Making This Recipe
Gather all your ingredients so that you have everything close at hand on the counter or table.
In a large mixing bowl, combine active sourdough starter, whole milk, instant yeast (optional), molasses, caraway seed, salt, anise seed, and ground cardamom. Stir in rye and whole-wheat flours plus 1 cup of the all-purpose flour.
If your sourdough starter is good and active, you may opt to refrain from adding the instant yeast. Sometimes whole wheat breads have a harder time rising, and because of this, the added yeast may help you with a faster rising time.
Turn dough out onto a lightly floured surface and begin kneading the dough, adding in the remaining flour as needed. Knead for 5-6 minutes until dough is smooth and elastic.
Place dough in a large greased bowl and cover with plastic wrap. Allow to rise until it has doubled, about 1.5-2 hours.
If you opt out of using the instant yeast, you’ll want to go through a stretch and fold process of the dough during this rising time, about every 30-40 minutes. See my recipe for Tangy Sourdough for further explanation about this process.
Gently deflate the dough and shape into one large round loaf or two smaller loaves. Place on a sheet of parchment paper and cover with plastic wrap that has been sprayed with baking spray. Let rise for 60-90 minutes.
Place baking stone on a middle oven rack and preheat oven to 400 degrees.
Just before baking, spritz the loaves with water and with a very sharp knife or bread lame, make four slits crisscrossed on the top. Using a pizza peel, slide loaves on parchment paper onto the hot baking stone.
Bake in a preheated oven for about 25-30 minutes, until nicely browned. Remove loaves from oven and cool on a wire rack. Makes 1-2 loaves.
Gather all your ingredients so that you have everything close at hand on the counter or table.
In a large mixing bowl, combine active sourdough starter, whole milk, molasses, instant yeast, caraway seed, salt, anise seed, and ground cardamom. Stir in rye and wheat flours plus 1 cup of the all-purpose flour.
Turn dough out onto a lightly floured surface and begin kneading the dough, adding in the remaining flour as needed. Knead for 5-6 minutes until dough is smooth and elastic.
Place dough in a large greased bowl and cover with plastic wrap. Allow to rise until it has doubled, about 1.5-2 hours.
Gently deflate the dough and shape into one large round loaf or two smaller loaves. Place on a sheet of parchment paper and cover with plastic wrap that has been sprayed with baking spray. Let rise for 60-90 minutes. Place baking stone on a middle oven rack and preheat oven to 400 degrees.
Just before baking, spritz the loaves with water and with a very sharp knife or bread lame, make four slits crisscrossed on the top. Using a pizza peel, slide loaves on parchment paper onto the hot baking stone.
Bake in a preheated oven for about 25-30 minutes, until nicely browned. Remove loaves from oven and cool on a wire rack. Makes 1-2 loaves.
This past spring I made Sourdough Bread Bowls for the first time. They turned out so delicious, I have big plans to make them a lot this fall to serve with soup. To make them, I adjusted my Tangy Sourdough Bread recipe to make 8 …
If you’ve followed this recipe blog for very long, you know how much we enjoy sourdough bread. Here’s an easy recipe to make your own Sourdough Whole Wheat Bagels. Warm, chewy, tangy sourdough bagels slathered with cream cheese. Oh My! Continue reading Sourdough Whole Wheat Bagels
Sourdough Banana Bread is a delicious way to use your “unfed” sourdough starter. I have tried a lot of banana bread recipes through the years, and this is one of the best, in my opinion. It has a crisp sweet crust and is moist on …
In June 2013, My Adventures with Sourdough began. After nine years of baking some sort of sourdough bread each week, I can still say that we dearly love it.Continue reading My Adventures with Sourdough