RED, WHITE, AND BLUE BREAD!!!!
Cranberry-Blueberry Rye
If you are so fortunate as to have them, fresh blueberries or huckleberries are even better here than frozen. The blueberries and cranberries, along with a light touch of rye, make for a fabulous sourdough. Makes two 1 1/2 pound (680 G) Loaves
2 cups (480 ml) Culture
1 1/4 cups (300 ml) water
1 1/2 teaspoons salt
1/2 cup (60 g) sweetened ...dried cranberries
1/2 cup (75 g) frozen blueberries or huckleberries (fresh if you have them)
2 cups (200 g) light rye flour
2 3/4 cups (385 g) unbleached all-purpose flour
Dough Proof-
Pour the culture into a mixing bowl. Add the water, salt, cranberries, and blueberries to the culture and mix well. Add the rye flour and mix well. Add the all-purpose flour a cup (140 g) at a time until the dough is too stiff to mix by hand. Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.
Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F (21°C), in a large bowl covered with plastic wrap. During this time, the dough should double in size. After the proof, use a spatula to gently ease the dough out onto a floured board. Allow the dough to rest for 30 minutes. If marked flattening occurs during this time, knead in additional flour before shaping.
Loaf Proof-
After the 30-minute rest, divide the dough in two. Flatten each half slightly, then lift a portion from the periphery and pull it toward the center. Continue this around the dough mass to form a rough ball, then pat and pull into the loaf shape you desire. Place the shaped loaves, seam side down, on a baking sheet or in bread pans and proof for 2 to 4 hours, until they double in bulk or reach nearly to the tops of the bread pans. For a good combination of sourness and leavening, proof the loaves for the first hour at room temperature and then at 85° to 90°F (29° to 32°C) in a proofing box.
Baking-
Place the pans or baking sheet with the shaped, proofed loaves in a cool oven, then turn the temperature to 375°F (190°C) and bake for 70 minutes. When the loaves are baked, remove them from the pan and let cool on a wire rack for at least 15 to 20 minutes before slicing.
Great recipe for the 4th. Have a safe and happy holiday!
Cranberry-Blueberry Rye
If you are so fortunate as to have them, fresh blueberries or huckleberries are even better here than frozen. The blueberries and cranberries, along with a light touch of rye, make for a fabulous sourdough. Makes two 1 1/2 pound (680 G) Loaves
2 cups (480 ml) Culture
1 1/4 cups (300 ml) water
1 1/2 teaspoons salt
1/2 cup (60 g) sweetened ...dried cranberries
1/2 cup (75 g) frozen blueberries or huckleberries (fresh if you have them)
2 cups (200 g) light rye flour
2 3/4 cups (385 g) unbleached all-purpose flour
Dough Proof-
Pour the culture into a mixing bowl. Add the water, salt, cranberries, and blueberries to the culture and mix well. Add the rye flour and mix well. Add the all-purpose flour a cup (140 g) at a time until the dough is too stiff to mix by hand. Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.
Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F (21°C), in a large bowl covered with plastic wrap. During this time, the dough should double in size. After the proof, use a spatula to gently ease the dough out onto a floured board. Allow the dough to rest for 30 minutes. If marked flattening occurs during this time, knead in additional flour before shaping.
Loaf Proof-
After the 30-minute rest, divide the dough in two. Flatten each half slightly, then lift a portion from the periphery and pull it toward the center. Continue this around the dough mass to form a rough ball, then pat and pull into the loaf shape you desire. Place the shaped loaves, seam side down, on a baking sheet or in bread pans and proof for 2 to 4 hours, until they double in bulk or reach nearly to the tops of the bread pans. For a good combination of sourness and leavening, proof the loaves for the first hour at room temperature and then at 85° to 90°F (29° to 32°C) in a proofing box.
Baking-
Place the pans or baking sheet with the shaped, proofed loaves in a cool oven, then turn the temperature to 375°F (190°C) and bake for 70 minutes. When the loaves are baked, remove them from the pan and let cool on a wire rack for at least 15 to 20 minutes before slicing.
Great recipe for the 4th. Have a safe and happy holiday!
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