Thanks LPink - Sour Cream Rye Bread

lsr2002

15 years ago

I finally made the Sour Cream Rye Bread that I asked Laurie to share on the Roast Pork thread. This bread is delicious and I learned more. The recipe is from "The Bread Lover's Bread Machine Cookbook" by Beth Hensperger. It calls for 1 T of bread machine yeast or 2 1/2 t of SAF yeast (which is what I have). I further reduced the yeast for my altitude to a slightly rounded 1 3/4 t. As Laurie did, I also subbed in 1/2 c of whole wheat flour for 1/2 c of the white bread flour (but I made a math error in converting to grams and used about 1/3 cup less flour than the total called for and that turned out to be perfect to compensate for our very dry air) and kept the amount of rye flour that the recipe called for. I used my bread machine for a whole wheat dough cycle and then shaped the dough and left it covered to rise on parchment. I will always remember Linda C's sage words, "when it's risen, it's risen" and I let it rise until a small impression did not fill back out. That took an hour on the counter next to my preheating oven.

I used a tip I had recently read to slash the bread, which was to lightly spray oil on the edges of a serrated bread knife. I have a very sharp bread knife and I've never used it to slash dough before. After it had a coat of oil, it slipped though the dough like butter and whoops, my slashes were too deep. I baked it on a stone in the middle of the oven and both the top and bottom crusts were perfectly browned.

But I was very pleased with this bread, it tastes great, it has a fine even crumb and it slices easily. I'm not sure I could ask for more except better lighting at night to take a picture.

Thanks everyone for your patience and help with my bread making.

Lee

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Comments (14)

coconut_nj
15 years ago
Lee that bread is just gorgeous! It looks perfect. I'm rather partial to deep slashes myself so I like that part too. Smiles. So glad you found a recipe that worked for you and figured out some things about making bread in your altitude.
jessicavanderhoff
15 years ago
I'll have to try greasing the knife- my bread always deflates.

That's a lovely loaf! :-)
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jessyf
15 years ago
Those slashes look perfect to me. Nice loaf!
User
15 years ago
Lee, that bread looks fabulous. I love the slashes!

I've been thinking of making this bread since Lpink originally posted it, now it's for sure and soon!
lindac
15 years ago
Looks very yummy and I'll bet it's wonderful toasted!
lsr2002
Original Author
15 years ago
Thanks for the nice comments.

JessicaV, I was really surprised at how the oiled knife just glided through the dough. May an expert breadmaker will shed some light on deflation. That wouldn't be me!

Sharon, we like this bread a lot. I only had light rye flour so the rye flavor was subtle but the vinegar and sour cream really add to the taste. I didn't have caraway so subbed a scant teaspoon of fennel seed which I ground course (measured the seed and then ground). I hope you try it. I am really pleased with the results of using the bread machine for the dough and then baking in the oven. I had stopped using my breadmaker years ago because I didn't like the way it baked the bread. I hope others will dust off vintage macines,

Lee

Here is the recipe that Laurie posted:

Sour Cream Rye Bread
from "The Bread Lover's Bread Machine Cookbook"
by Beth Hensperger, (2000) Havard Common Press, Boston, MA
page 139

2-pound loaf
3/4 cup water
2 1/2 tablespoons balsamic vinegar
7/8 cup sour cream
3 TBLSP dark honey or molasses
3 TBLSP vegetable oil
2 1/2 cups bread flour
1 1/2 cup dark rye flour
1 1/2 TBLSP instant potato flakes
1 TBLSP + 2 tsp. gluten
1 TBLSP + 1 tsp. caraway seeds
1 1/2 tsp. ground coriander seeds
2 tsp. salt
1 TBLSP bread machine yeast or 2 1/2 tsp. SAF yeast

Add wet ingredients and then dry ingredients into loaf pan in the bread machine. Use the standard setting. I bake mine in the bread machine but you can use the dough setting I guess. If using the bread machine to bake, set the crust on medium. Beth says the loaf is delicate when coming out of the pan so remove carefully and cool it standing on its side. I left it in the bread pan overnight to cool so didn't notice any delicacy taking it out.

Lpink's notes: I used low fat sour cream and some non fat greek yogurt since I was almost out of sour cream. I drastically reduced the caraway and corriander. I used crushed caraway since I don't like seedy rye. I think I only used about 1/3 of both for the recipe. The flavor was still good with just that amount. I also used somewhat less salt, again maybe 1 1/2 tsp. I used half honey and half molasses for the sweetener. I also used some whole wheat bread flour in place of the plain bread flour, but not a whole lot, like maybe the equivalent of 1/2 cup for this recipe.
lpinkmountain
15 years ago
I too used light rye since I don't have dark rye on hand. I also greatly reduced the spices, by half or more. That gave it just the right subtle taste for me. Plus the sour cream and vinegar give it a sourdough taste without having to deal with a starter.

Lee your hand shaped loaf looks great! I'm going to have to get more adveturous and try to hand shape my loaves and bake in the oven instead of the bread machine. What temp did you bake it at and for how long??
lsr2002
Original Author
15 years ago
I preheated my oven, for about 40 minutes, with a baking stone to 375Ã¯Â¿Â½, put the bread in and immediately turned it down to 350Ã¯Â¿Â½. I made that decision by looking at other rye bread recipes that were baked on a stone.

After 30 minutes, I checked it with a probe thermometer; it was at 195Ã¯Â¿Â½. It took another 6 minutes to get to 200Ã¯Â¿Â½, so 36 minutes total.

I'm just making a late breakfast now but am looking forward to roast chicken sandwiches for a late lunch.

Lee
sally2_gw
15 years ago
That sounds like a good recipe. I don't have a breadmaker, but I've made breadmaker bread before using my mixer, and it turned out fine. My measuring cup doesn't have 8th marks, but I guess one can just estimate. I'm eager to try this recipe. Thanks for posting.

Oh, and Lee, your bread looks great and delicious. I like the deep slash marks, too.

Sally
lpinkmountain
15 years ago
Yeah, try HALVING 7/8ths!! I make one lb. loaves, half of 7/8 is 7/16ths! In other words, scant cup or scant half cup, lol!
lsr2002
Original Author
15 years ago
Sally, 7/8 is going to be half way between 3/4 cup and a full cup. You can easily eyeball that.

I'm here to say that this is great sandwich bread! It sliced evenly and I had no trouble making slices that were just under 1/2 inch thick. We had roast chicken with mayo and lettuce for lunch yesterday and I can imagine how good LPinks's roast pork sandwiches were on this bread.

This recipe will certainly help my resolve to make more of our own bread this year.
lsr2002
Original Author
15 years ago
LOL, you and I typed at the same time. I think this is forgiving enough that "scant" measurements will work too.
User
15 years ago
I' won't swear to this but I'm pretty sure 7/8 cup of sour cream is what comes in the small containers.
cloudy_christine
15 years ago
An eighth of a cup is two tablespoons. For sour cream, the easiest way to get 7/8 is to measure 1 cup in a dry-measure type of cup (where you fill it to the top and level it) and then take out two measured tablespoons.
Eyeballing is easier with a liquid, since then you can see the level of liquid in a glass measuring cup.

Thanks LPink - Sour Cream Rye Bread

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