Honey Whole-Wheat and Rye Sourdough by jim.roush

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Honey Whole-Wheat and Rye Sourdough
Submitted by jim.roush on July 08, 2006 at 6:31 pm

DESCRIPTION
Honey Whole-Wheat and Rye Sourdough

SUMMARY
Yield 0 File under sourdough

INSTRUCTIONS
A wonderful sandwich bread, this loaf has a soft sourness - the honey is really the star of the loaf.

6.25 oz sourdough starter (already active)
5.5 oz water, room temperature
1 oz honey (I like using single flower honey instead of the regular stuff)
0.25 oz salt
7 oz bread flour
1.5 oz whole wheat flour
1.5 oz pumpernickel flour

Begin mixing all of the ingredients together for just a minute or two. Let rest for 20 minutes, covered. Continue mixing and then knead until the dough passes the windowpane test and registers 77-81ýF, approximately 10-15 minutes.

Shape into a rough boule and then let rise in a covered basket for approximately 2.5 hours, or until the dough doubles. Trying to degas the dough as little as possible, shape the dough into a batard. Let rise on a pizza peal (with parchment paper on it) for approximately 2 hours, or until the dough doubles. 45 minutes before this last rise is over, heat the oven to 475 ýF.

When the shaped dough has nearly doubled in size, slash it whatever way you like and then cook the dough for approximately 10 minutes. After this period, turn the dough around and cook it for approximately 10 more minutes. The honey will cause the dough to brown quickly, so if necessary, cover the dough loosely with tin foil. The dough will be a wonderful dark brown and should register at least 210 ýF. Let cool completely before slicing.

If you have any questions, or want to suggest changes/improvements, please feel free to email me at jim.roush@gmail.com.

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