Sourdough Anise-Rye Bread Recipe

Sourdough Anise-Rye Bread bread turns out so beautiful and delicious.

Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, and Sourdough Starter – How to make a Sourdough Starter.

More great Bread Recipes, Sourdough Bread Recipes, and Quick Bread Recipes for all your bread making.

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.

 

Sourdough Anise-Rye Bread

 

Sourdough Anise-Rye Bread Recipe:
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Course: Bread
Cuisine: American
Keyword: Sourdough Anise-Rye Bread Recipe
Servings: 1 large loaf
Ingredients
  • 2 cups sourdough starter, room temperature*
  • 1 cup lukewarm water (approximate - see NOTE below)***
  • 2 tablespoons olive oil
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons vital gluten (optional)** 
  • 1 to 1 1/2 teaspoons anise seeds
  • 1 cup light rye flour
  • 3 cups bread flour or unbleached all-purpose flour***
  • 1 teaspoon Instant Active Dry Yeast ****
Instructions
Prepare the bread according to your choice of techniques below.
  1. Bread Machine Instructions:

  2. Add all the ingredients in the bread pan of bread machine.  Process according to manufacturer's instructions for a dough setting.  Do not be afraid to open the lid and check the dough.  It should form a nice elastic ball.  If you think the dough is too moist, add additional flour (a tablespoon at a time).  The same is true if the dough is looking dry and gnarly.  Add warm water (a tablespoon at a time).

  3. If you can not judge your dough by looking, stick your finger in and feel the dough.  It should be slightly tacky to the touch.  When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly floured surface.  Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 to 15 minutes.

  4. Stand Up Mixer Instructions:

  5. In a large bowl or in the bowl of a 5-quart stand mixer, add all the ingredients.  Using a dough hook, mix all the ingredients together into a uniform dough.  It should form a nice elastic ball.  If you think the dough is too moist, add additional flour (a tablespoon at a time).  The same is true if the dough is looking dry and gnarly.  Add warm water (a tablespoon at a time).

  6. Turn the dough out onto a floured surface and knead until elastic, about 15 minutes.  Cover the bowl with plastic wrap and let rest for 10 to 15 minutes.

  7. After resting, knead dough (see kneading tips below) on a lightly-floured board by pulling the dough towards you and then pushing down and forward with the palms of your hands (kneading gives the bread the elasticity and lets it rise).

  8. Kneading Dough Hints & Tips:

  9. Lightly dust your work surface with all-purpose flour or bread flour.  Place a small mound or a measuring cup of flour near the work surface as you will use this flour to sprinkle over the dough as you knead to prevent sticking.  Also dust your hands with flour to keep the dough from sticking to you.

  10. Gather the dough into a rough ball and place on your floured work surface.

  11. When you knead, you will use only the heels of your hands.  Push down on dough with your hand heels.

  12. Fold the dough in half.  Turn the dough about 45 degrees and knead with your hand heels again.  Continue to knead, fold and turn the dough for the required length of time or to the consistency suggested.  I usually knead the dough around 5 minutes. Well-kneaded dough should feel smooth and elastic.  Press your fingertip into the dough; it should spring back.

  13. Place the dough in a lightly-oiled large bowl.  Place a damp towel over the bowl and then cover with plastic wrap (the humidity in the bowl helps in the rising process).  Let rise until it doubles in volume (when you can put your finger in the dough and it leaves and indentation and does not spring back out) approximately 4 to 8 hours (depending on the temperature and the starter used, the rising time can vary as much as 2 hours).

  14. Oven Rising:  Sometimes I use my oven for the rising.  Turn the oven on for a minute or so, then turn it off again.  This will warm the oven and make it a great environment for rising bread.  If you can nott comfortably press your hand against the inside of the oven door, the oven is too hot.  Let it stand open to cool a bit.

  15. Cool or Refrigerator Rise:  If I don't have the time to wait for the rise to finish or I know that I will be interrupted before the completed rise, I do a cool rise.  A cool rise is when the dough is place in the refrigerator and left to rise slowly over night approximately 8 to 12 hours.  I usually do this after the first rise and the dough has been shaped into a loaf.

  16. Preheat oven to 375 degrees F.

  17. After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes.  Brush the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned.  A good check is to use an instant digital thermometer to test your bread.  The internal temperature should be between 200 and 210 degrees F.

  18. Remove from oven and let cool on a wire rack.

  19. Makes 1 large loaf.

  20.  

Recipe Notes

* If you don't presently have a sourdough starter, either make your own sourdough starter or purchase Packaged Sourdough Starter Mix by mail-order.

** Vital Gluten- Also called gluten flourinstant gluten flourpure gluten flour, and vital wheat gluten depending on vendor and manufacturer.  This is flour with the starch and bran removed.  Gluten is the natural protein in the wheat endosperm which, when combined with water, forms a taffy-like dough.  This retains the gas and steam from baking.

*** The thickness of your sourdough starter can determine how much flour needs to be used.  If you think the dough is too moist, add additional flour (a tablespoon at a time).  The same is true if the dough is looking dry and gnarly.  Add warm water (a tablespoon at a time).

**** I add some Instant Active Dry Yeast to speed up the rising time.  I can then eliminate the 2nd rise in the bowl and just form the dough into a loaf shape and let rise.  Give it a try!

 

Thermapen Internal Temperature Cooking ChartI get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world.  I only endorse a few products, on my web site, that I like and use regularly.

You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

Sponsored Content

 

Source: Sourdough Anise-Rye Bread recipe was adapted from the bread cookbook called World Sourdoughs From Antiquity, by Ed Wood. I have reworked this recipe by adding some instant active dry yeast, so only one (1) rise is needed.
Did you know that the name sourdough comes from San Francisco and their famous sourdough breads? It is thought that French bakers brought sourdough techniques to Northern California during the California Gold Rush in the late 1800s. If you don’t want to make your own sourdough starter, you can buy a San Francisco sourdough starter from Amazon. 

sponsored content

 

Categories:

Sourdough Bread   

Comments and Reviews

Leave a Reply