Sourdough rye bread with caraway seeds

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Last night I made Icelandic Fish and Potato Mash (Plokkfishur) and I was looking in The Scandinavian Kitchen for a rye bread to accompany it.  Most of the recipes called for the bread to be started one or two days earlier, but there was one which I thought could be made successfully within one day using my sourdough starter, which is 50% flour and 50% water by weight.  The project was successful, with a tasty, although relatively flat bread.  I used the rye and Irish-style whole wheat flour which I had on hand.  The next time, I may use less buttermilk to see if a stiffer dough would turn out better.

5 oz. 50/50 sourdough starter (I used 3 oz. sourdough starter, 1 oz. bread flour, and 1 oz. water and let it ferment for a while in a warm spot to freshen the starter)

10 oz. whole wheat flour

7 oz. rye flour

1.5 cups whole fat buttermilk

1.5 tsp. salt

2 tsp. yeast

1 Tbs. caraway seeds

Put all the ingredients in the bowl of a stand mixer with a dough hook.  Using a dough whisk, mix together the ingredients.  Using the dough hook, knead the dough for about 5 minutes on low speed until the dough comes together as a ball.  Periodically stop the kneading and mix in any ingredients at the bottom of the bowl which have not been incorporated. 

Cover the bowl and 3 times at 10 minute intervals uncover the bowl, moisten your hand, and fold and stretch the dough.  Allow to rise for about 5 hours, after which it should be light and puffy. 

Heavily flour a wicker shaping basket, and lightly flour the surface of the dough.  Punch it down and form it into a ball.  Put it in the wicker basket, cover with plastic wrap and allow to rise for another 4 hours.

Insert a baking steel into the middle of the oven and put a cast iron frying pan in the bottom shelf of the oven.  Preheat the oven to 350 degrees.

Remove the plastic wrap.  Put a sheet of baking parchment on a peel, and put the two over the top of the wicker basket and invert the basket releasing the dough onto the baking parchment.  Score the top with a sharp knife into a hashtag pattern.  Put the dough in the oven on the baking steel.  Put a cup of boiling water in the cast iron frying pan.  Bake for about 35 minutes until the bread is done, about 190 degrees in the center using an instant read thermometer.  

Put the cooked bread on a wire rack and allow to fully cool before slicing.


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