Sourdough Saturday – Rye Corn Bread

Sliced sourdough rye-corn breadThis week’s installment of Sourdough Saturday is a bread that is a little unusual. I love rye bread and am always looking for new rye bread recipes. This one is adapted from one of my favorite bread cookbooks, Local Breads by Daniel Leader. The recipe as written is a straight dough, but I have turned it into a sourdough recipe here.

Start with two cups of our revived starter (see how to keep a sourdough starter bubbling here).

Sourdough starterIn a large bowl or the bowl to your stand mixer combine the ripe starter with 1 1/2 cups water. Stir to mix well.

Add 1 1/3 cups unbleached, all-purpose flour, 3/4 cup rye flour, 1 2/3 cup corn flour and 1 tsp salt. Stir to combine.

Note: Corn flour is not the same thing as corn meal. You can find corn flour at a health or natural foods store. Corn flour adds a nice sweetness to the bread, but it’s gluten free so it doesn’t add much in the way of volume. In other words, this bread doesn’t rise as much as your average white loaf will.

Knead until fairly smooth and slightly tacky. I like the dough to be just dry enough to hold together. This is easier if you are using a stand mixer. If you are making this dough by hand you may have to add a little more flour in order to handle the dough.

Mixed doughGather the dough and make it into a ball. Grease a large bowl with butter or oil, place the dough in the bowl, cover with plastic wrap or a clean tea towel, and let ferment/rise in a warm (70-80 degrees) area for 2 hours.

Gently fold dough to deflate. (Never punch dough like we were taught to in the old days – it deflates the loaf too much). At this point you can either divide the dough into 2 average sized loaves, or leave it as one large loaf.

I usually make one large loaf which is what I have done here. Place the dough in a buttered or oiled loaf pan. Cover and let rise 2 additional hours or place in the refrigerator overnight. Keeping the dough in the refrigerator gives you a more sour sourdough. If you really love the tang of a San Francisco sourdough for example, placing the dough in the refrigerator (called retarding the dough) will give you more of that authentic San Francisco flavor.

Preheat the oven to 450 degrees. Before baking quickly slice the top of the loaf with a razor blade or very sharp knife. Bake for about 40 minutes or until the internal temperature is 200 degrees.

baked rye-corn breadLet the bread cool on a rack for at least 15 minutes before slicing. This loaf makes a very nice bread for sandwiches or sliced and served with the Red Wine Lentil soup from yesterday’s post.

Don’t forget to feed your starter and tuck it away for next Saturday’s sourdough recipe.

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

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