Lynn Hefler's Sourdough Rye Buns (& Sourdough starter)
INGREDIENTS:
4½ cups whole wheat flour
4 cups rye flour
½ cup oil
1 tbsp salt
½ to 1 cup of white flour
1 beaten egg white
caraway seeds
DIRECTIONS
In a large bowl combine 1 cup of sourdough starter (see below) and 3½ cups of warm water. Stir in Whole wheat flour beat well. cover and let stand several hours. Add rye flour,oil, 1 tablespoon of salt. mix well knead on floured board using the white flour. Place in a greased bowl cover and let rise till doubles. punch down. divide into 3 balls and divide each ball into 8 buns. Place on a greased baking sheet pressing down into a 3½ inch circle brush with egg white and top with caraway seeds. let rise until double then bake for 25-30 mins at 375º
NOTES
Sourdough Starter
mix 2½ cups of all purpose flour, 1 package of dry yeast,2½ cups of warm water and 1 tablespoon of honey/. let stand uncovered at room temp for 24 hours in a glass or crock pot. cover and let stand until sour ( about 5 days) stir down occasionally. when starter is not in use store in a covered dish in fridge. ( to replenish starter add equal parts flour and water and add 1 teaspoon of sugar weekly)
Posted Saturday, August 16, 2008