Austrian Wheat-Rye Bread

The combination of white and rye flours produces a moderate rye flavor. The bread rises well but results in a somewhat heavier loaf than an all-wheat bread. The addition of anise and caraway imparts the typical flavor characteristic of a European rye loaf.

Ingredients

Instructions

Yield:

2 medium loaves

Prep time:

1 hour

Cook time:

45 minutes

Ready in:

16 hours and 15 minutes

Recipe Type:

Bread

1. Flour preparation
2. Combine the flours and mix well.
3. Culture Activation Stage 1, followed by 6 or 12 hour proof
4. Mix the liquid culture with the flour mixture and water in a large mixing bowl. This is the working culture.
5. Proof 12 hours at room temperature (68° to 72°) or 6 hours in a proofing box at 85°.
6. Culture Activation Stage 2, followed by 6 or 12 hour proof
7. Add the flour mixture and water. Mix and knead until smooth.
8. Proof 12 hours at room temperature or 6 hours in the proofing box. After proofing, this is the fully active culture.
9. Final Bread preparation, kneading, rising, and baking. Includes 2½ to 4 hour proof.
10. Punch down. Mix together the milk, salt, sugar and spices. Add to the dough and mix well.
11. Reserve some of the flour mixture for flouring the board. Mix and spoon knead the remaining flour into the dough. When too stiff to mix
12. Form 2 pan loaves, and proof at the same temperature used above until the dough rises above the pan tops (2½ to 4 hours).
13. Bake in a preheated oven at 375° for 40 to 45 minutes. Remove from the pans and cool on wire racks.

Tips for Success

Cooking Tips

Ingredient Tips

Reviews

Source Information

Classic Sourdoughs, A Home Baker's Handbook, Ed Wood,

• Ingredient listing and procedure steps modified for clarity