Make this into loaves, rolls, or buns.
I had posted a sourdough dark rye bread recipe, which was good, but I started fooling with it, and like the versatility of this lighter version. For one thing, the dark rye dough was so heavy, it wore me out kneading it.
This recipe produced the best, fluffiest rolls I have ever made, just like the ones a restraurant makes that I frequent. I fill up on the rolls, then wind up taking most of my dinner home in a to-go box.
This recipe makes 2 medium loaves, or 14 dinner rolls.
- 1/2 tbs. yeast
- 1 cup warm milk
- 2 tbs. brown sugar
- 1 cup active starter
- 2 tbs. melted butter
- 1/2 rye flour
- 1/2 cup whole wheat flour
- 2 cups AP flour + more, if needed
- 1 tsp. salt
- Topping: oatmeal flakes
- optional: 1 tbs. molasses, or caraway seeds
- Proof the yeast in the warm milk with the brown sugar, if you don't have instant, like SAF.
- Add the starter and all the other ingredients, except the salt. *
- Stir, adding flour if too wet, until the dough pulls away from the side of the bowl.
- Flour your work area, and knead the dough for 5-8 minutes.
- Cover and let rise until doubled.
- "Punch" down, form into desired shapes, top with oatmeal flakes, let rise 30 minutes - 1 hour.
- Heat oven to 375 F.
- Bake: rolls 12-15 minutes, loaves 30-40
- * I have read conflicting reports on whether salt retards the activity of the yeast, so I add it last.
|Amount Per Serving||%DV|
|Serving Size 61g|
|Recipe makes 6 servings|
|Calories from Fat 48||42%|
|Total Fat 5.39g||7%|
|Saturated Fat 3.23g||13%|
|Trans Fat 0.0g|
|Total Carbs 13.98g||4%|
|Dietary Fiber 1.4g||5%|