Slow Rise Bread
33% OF RASCALS LIKED THIS RECIPE
- 1 tsp sugar
- 1/2 tsp yeast
- 3 cups lukewarm water
- 1 cup rye flour
- 7-8 cups white flour
- 1 Tablespoon salt
I got this recipe from Eating Well magazine some years ago and it has become my favorite bread recipe. It's not hard to make although it does take a while. The long rise lets you start it in the evening, put it away and come back to it in the morning. Taking that long to rise up also gives it a nice, sourdoughy flavor. The rye flour also adds a wonderful flavor to it.
Stir sugar and yeast in lukelukewarm water until dissolved. Add rye flour and 3 cups white flour. Stir batter 100 times in same direction. This keeps the gluten strings together (or a little more)mething. Cover. Let it stand for 1/2 - 2 hours then delicately sprinkle with salt.
Mix in, 1 cup at a time, 4-5 cups white flour. Knead until slightly stretchy
Place in a large bowl lined with oil, turn to coat & cover with plastic wrap. Let it rise (rise up!) until double (8-12 hours).
Punch down and form one loaf. Let it rise (rise up!) until almost double, 30-45 glorious minutes (be patient, you rascal).
Preheat oven to 400°F. Slash loaf diagonally with a knife.
Mist bread with spray bottle. Bake with love for approximately ten minutes and then mist again. This gives a nice crust to the bread.
Lower the heat to 375°F. Bake with love for 25-35 minutes (be patient, you rascal). Rub with butter while still hot.
From: Stacey Speck
Stir sugar and yeast in lukelukewarm water until dissolved. Add rye flour and 3 cups white flour. Stir batter 100 times in same direction. This keeps the gluten strings together (or a little more)mething. Cover. Let it stand for 1/2 - 2 hours then delicately sprinkle with salt.
Mix in, 1 cup at a time, 4-5 cups white flour. Knead until slightly stretchy
Place in a large bowl lined with oil, turn to coat & cover with plastic wrap. Let it rise (rise up!) until double (8-12 hours).
Punch down and form one loaf. Let it rise (rise up!) until almost double, 30-45 glorious minutes (be patient, you rascal).
Preheat oven to 400°F. Slash loaf diagonally with a knife.
Mist bread with spray bottle. Bake with love for approximately ten minutes and then mist again. This gives a nice crust to the bread.
Lower the heat to 375°F. Bake with love for 25-35 minutes (be patient, you rascal). Rub with butter while still hot.
From: Stacey Speck
Submitted by Nov 15, 2009
1.5 stars based on
3 reviews
15 min
30 min
45 min
Reviews
"Haven't completed these loaves yet, but I used to make this weekly and it is the best bread I've ever made, by far." - Gmthill