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Friday, 23 September 2016

Baking An Aniseed Rye Loaf Using A Sourdough Starter

I arrived home after an extended trip to find my mom in agony with her digestive system acting up. With me being absent, they had reverted back to eating store-bought bread and it was telling on her. I fed my sourdough starter and set about baking a flavorful bread for everyday use. I decided on a light rye loaf with my mom's favorite aniseed added for extra flavor. I share this lovely recipe in today's blog. Relief was not instantaneous for my mom, but in a few days, we had her digestive track in a much healthier state once again.


In a large mixing bowl, mix together 2 cups (500 ml) rye flour and 4 cups (4 x 250 ml) cake flour.


Add 1 teaspoon (5 ml) salt, 1 teaspoon (5 ml) whole aniseed and 1 tablespoon (12,5 ml sugar). Mix all the dry ingredients well.
Option 1: If using Instant Dry Yeast, add a packet to the dry ingredients and mix it well.


Add 2 tablespoons (25 ml) cooking oil, 2 cups (500 ml) sourdough starter and 1 1/2 -2 cups (375-500 ml) lukewarm water. Start by adding only a cup of water, bring the dough together and add small amounts until you are able to mix in all of the dry ingredients. Guard against adding too much water.
Option 2: If using Active Dry Yeast, add a packet to one cup (250 ml) lukewarm water and allow to froth up before adding it to the mixture. Add more water as required.


Bring the dough together.


Knead for about 10 minutes into an elastic ball on a lightly floured surface.


Prepare 2 small bread pans with non-stick spray and lightly flour the pans.


Divide the dough into 2 equal balls. Place the dough in the tins and press into the corners.


Score the tops of the loaves in a criss-cross pattern with a knife.


Cover with plastic and allow to rise in a warm dry place.


Once risen, bake for about 40 minutes in a preheated oven at 200 °C.


Remove from the oven when done. When knocking on the bread, you will hear a hollow sound, indicating that it is done.


Turn out on a wire rack to cool.


Serve lukewarm from the oven.


Butter and cheese makes for an ideal meal when served on the aniseed rye loaf.


Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.
Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
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