WHOLEWHEAT & RYE SOURDOUGH BREAD, Recette WHOLEWHEAT & RYE SOURDOUGH BREAD

Posté le 03/12/2007 08:32:30 Par Rosa's Yummy Yums (Voir son site)

I am an avid home (bread) baker who likes to try various recipes and test new methods, yet although I have been making my own bread since about 10 years, I have taken up using sourdough only very lately and I must admit that it is a revelation!

Now, I always have my rye sourdough starter bravely waiting for me to take advantage of it's unique leavening power. Everyday, I feed it religiously and try to use it as often as possible (2-3 times a month)...

Today, I wish to share with you my love for this unique breadmaking method and for a dazzling sourdough specimen that has found grace in the eyes of the critic baker that I am. I baked it for our last "Dinner Party" (se e link) in November and I must say, without trying to sound too pretentious, that it was pretty successful. The whole loaf disappeared incredibly fast! It was a real pleasure for me to see all those foodies eagerly cutting slice after slice of my baguette. Extremely gratifying to be rewarded in that way!

The recipe comes from the serious and incontrovertible The King Arthur Flour site which is a real baking goldmine. With them, it is impossible to mess up the things you bake!

This "Wholewheat And Rye Sourdough Bread" is incredibly pleasant. As with all sourdough breads, it's crust has a wonderful dark golden brown color and is wickidly crispy. The interior has a deliciously and distictively tangy/soury taste, and texture-wise it is viciously chewy and moist. The addition of aromatic seeds brings a pungently mesmerizing and refined flavor of licorice to the whole loaf. Delightful and unique!

A bread that you will not regret trying for it leaves an everlasting positive impression on any gourmet who likes to titillate his/her tastebuds...

~ Wholewheat And Rye Sourdough Bread ~
Recipe by The King Arthur Flour (USA) and adapted by Rosa @ Rosa's Yummy Yums.

Makes 3 normal loaves.

Ingredients:
1 Tbs (1 packet) Active dry yeast
1 3/4 Cups (420ml) Lukewarm milk
6-7 Cups (765-893g) Unbleached All-Purpose Flour
1 Cup (158g) Whole Wheat Flour
1 Cup (120g) White rye flour
2 Cups(420g) Sourdough starter
1/4 Cup (60g) Packed dark brown sugar
2 Tsp Salt
1/2 Tsp Ground cardamom
1 Tbs Caraway seeds
1 Tsp Whole anise seeds

Method:
1. Dissolve the yeast in 1/4 cup of the lukewarm/tepid milk.
2. Add 1/2 cup of the unbleached flour and let this sit for a few minutes to get the yeast going.
3. Add the rest of the milk, the sourdough starter, sugar, salt, cardamom and seeds.
4. Stir in the rye flour and beat until the batter is smooth.
5. Add the whole wheat flour, then the balance of the unbleached flour, a cup at a time, stirring well after each addition.
6. When the dough has formed a shaggy mass, turn it out onto a lightly floured counter.
7. Knead the dough (and continue incorporating the leftover flour/see remarks) for about 10 minutes, until smooth and elastic.
8. Place the dough in a greased bowl.
9. Cover with a (damp) towel or plastic wrap and let rise (in a warm place) until it has doubled in bulk, about 1 1/2 to 2 hours.

10. Punch the dough down and place it on a lightly floured counter/surface.
11. Shape as desired (see remarks).
12. Cover (with a tea towel) the loaves and let rise (in a warm place) for about 45 to 60 minutes, or until they're puffy and swollen.
13. Bake at 220° C (425° F) for 30 to 35 minutes, or until the bread is nicely browned and sounds hollow when thumped on the bottom.
14. Get out of the oven and let cool on a rack.

Remarks:
While kneading the dough add as much flour as you need to keep it from sticking to the working surface/counter. The dough should be a little tacky, but not sticky.
You can make one huge loaf or three normal loaves (I made 3 baguettes/see method) or 4 mini loaves or about 24 rolls. You can also reserve a small amount of dough and roll it into long, thin strips that can be snipped with scissors to form a stalk of wheat to decorate the top of each loaf.

Serving suggestions:
This bread goes well with everything (jams, sweet/savory spreads, cheese, dried meat, stews, soups, etc...). It is also very practical if you want to make sandwiches or bruschette.
I particularly recommend it with pate, Brie/Munster/Maroille cheese or with my "Greek Pork Stew With Quinces" (see recipe).

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~ Pain De Seigle Au Levain & A La Farine Complète ~
Recette par The King Arthur Flour (USA) et adaptée par Rosa @ Rosa's Yummy Yums.

Pour 3 pains.

Ingrédients:
1 CS (1 sachet) de Levure sèche
1 3/4 Tasses (420g) de Lait tiède
6-7 Tasses (765-893g) de Farine fleur/blanche
1 Tasse (158g) de Farine Complète
1 Tasse (120g) de Farine de seigle
2 Tasses (420g) de Levain
1/4 de Tasse (60g) de Sucre brun foncé, tassé
2 CC de Sel
1/2 CC de Cardamome en poudre
1 CS de Graines de carvi
1 CC de Graines d'Anis

Méthode:
1. Dans un grad bol, dissoudre la levure dans 1/4 de tasse de lait tiède.
2. Ajouter la farine fleur, mélanger et laisser reposer pendant quelques minutes afin que la levure devienne active.
3. Ajouter le reste du lait, le levain, le sucre, le sel, la cardamome en poudre, les graine d'anis ainsi que les graines de carvi.
4. bien mélanger afin d'obtenir une pâte lisse.
5. Ajouter la farine complète, le reste de farine fleur, un tasse à la fois en mélangeant bien après chaque addition.
6. Quand la pâte formera une boule approximative, la mettre sur un plan de travail légèrement fariné.
7. Pétrir la pâte pendant 10 minutes (en incorporant le reste de farine/voir remarques) jusqu'à ce qu'elle soit lisse, souple et élastique.

8. Mettre la pâte dans un bol huilé.
9. Couvrir avec un linge (humide) ou un film plastique alimentaire et la laisser gonfler/lever (dans un endroit chaud) jusqu'à ce qu'elle ait doublé de volume, pendant 1 1/2 à 2 heures.
10. Ecrasez-la avec les mains et déposez-la sur un plan de travail fariné.
11. Lui donner la forme désirée (voir remarques).
12. Couvrir les pains/miches avec un linge et laissez lever pendant 45 à 60 minutes (dans un endroit chaud), jusqu'à ce qu'ils aient bien gonflé/levé.
13. Cuire à 220° C (425° F) pendant 30 à 35 minutes, jusqu'à ce que les pains soiten bien dorés et qu'ils sonnent creux.
14. Sortir les pains du four et les laisser refroidir sur une grille.

Remarques:
Lorsque vous pétrissez la pâte, ajouter autant de farine que nécessaire afin qu'elle ne colle plus au plan de travail. La pâte doit être assez humide, mais pas collante.
Vous pouvez façonner un immense pain ou 3 pains normaux (j'ai fait 3 baguettes/voir la méthode en anglais) ou 4 minis pains ou 24 petits pains. Vous pouvez aussi garder une petite quantité de pâte afin de décorer vos pains avec.

Idées de présentation:
Ce pain est fameux avec presque tout (confitures, tartinades sucrées/salées, fromage, viande séchée, ragoûts, soupes/veloutés, etc...). Il est aussi très pratique si vous voulez confectionner des sandwichs ou des bruschette.
Je vous recommande tout particulièrement de le manger avec du pâté, du Brie/Munster/Maroille ou avec mon "Ragoût De Porc Grec Au Coings" (voir ma recette en anglais).