Roggenbrot
Instructions:
- Sponge
- 2 cups sourdough starter
- 1 cup bread flour
- Dough
- 1/2 cup milk
- 1 teaspoon salt
- 1 tablespoon caraway seeds
- 3 tablespoons brown sugar
- 1 tablespoon butter
- 1 tablespoon vital wheat gluten
- 2 cups rye flour
- Water as needed
- Knead the sponge ingredients for 5 minutes; allow to sit for 8 hours or longer.
- Add the dough ingredients and select the basic, white, or grain cycle and press start.
- This is a heavy dough that rises slowly and needs a relatively long rise, such as a last rise of 2 hours or more.
- This means you will need a programmable machine or you can prepare it on the dough cycle and then shape and allow to rise in a regular pan and then bake at 350 degrees F until done.
- The interior should read 200 degrees F when a thermometer is inserted in the center.
- Per Serving (excluding unknown items):
- 126 Calories;
- 2g Fat (13.1% calories from fat);
- 3g Protein;
- 24g Carbohydrate;
- 1g Dietary Fiber;
- 4mg Cholesterol;
- 194mg Sodium