Old-world Rye Bread is a traditional American recipe for a classic rye bread made from a traditional sour sponge starter and flavoured with treacle (molasses) and caraway seeds. The full recipe is presented here and I hope you enjoy this classic American version of: Old-world Rye Bread.
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This is a traditional type of rye bread that starts with an initial culture, called a 'sponge' which is then used as the yeast base for the bread proper.
Ingredients:
For the Sour Sponge:
1 packet active, dried, yeast
500ml warm (hand temperature) water
1/2 tbsp sugar
280g medium-ground rye flour
1 tbsp caraway seeds
For the Bread Dough:
1 packet active, dried, yeast
360ml warm water
120ml black treacle (molasses)
3 tbsp lard, melted and cooled
1 tbsp caraway seeds
1 tsp salt
140g medium-ground rye flour
850g bread flour
1 egg
For the Glaze:
1 egg, beaten with:
1 tbsp caraway seeds
2 tbsp milk
Method:
Begin with the sour sponge base. Dissolve the yeast and the sugar in the water and set aside for 5 minutes then add the rye flour and the caraway seeds. Mix thoroughly until all the ingredients are well blended then cover the bowl of sponge mix with clingfilm (plastic wrap) and set aside to rest at room temperature for 24 hours (but no longer than 36 hours).
When ready to make the bread, transfer the aged sponge to a large mixing bowl then add the yeast, water, treacle, caraway seeds, egg and lard. Mix until all the ingredients are thoroughly blended then add the salt, rye and bread flours and mix until the ingredients come together as a dough. Turn out onto a floured work surface and knead for about 10 minutes, or until the dough is smooth and elastic.
Use a heavy rolling pin to flatten the dough (scatter with flour, as needed, to prevent sticking). Fold the dough over and flatten once more. Repeat the process until the dough is smooth. Transfer the dough to a greased bowl, cover with clingfilm or a clean tea towel and set aside to rest for 10 minutes.
After this time divide the dough into three equal pieces and roll into balls. Cove with a container or clingfilm then set aside to raise in a warm space for about 60 minutes, or until doubled in volume. Remove the dough from its covering, knock back then shape each piece of dough into a ball that's flattened at the top. Set aside to prove in a covered container for about 60 minutes, or until almost doubled in volume then transfer to a baking tray dusted with cornmeal.
Combine the egg, caraway seeds and milk in a bowl then beat to combine before using the mixture to glaze the tops of each loaf. Cut three lines on the top of each loaf with a very sharp knife then gently slide the loaves onto tiles or slates pre-heated in the oven to 180°C. Bake for abut 40 minutes, or until the loaves are golden brown and sound hollow when tapped on the base.
Transfer to a wire rack to cool before slicing and serving.
