Amish Rye Sourdough Bread & Cinnamon Scrolls

I was recently given a couple of new Cookbooks, and the first thing upon flicking through that struck me was the Sourdough bread. Knowing that we are paying upwards of $7 a loaf, it was high time I started baking it myself.

So after almost a week of preparations it has happened today.... it's been a long day but it's been worth it - well I have only had the Cinnamon scroll for afternoon tea so far, the bread will accompany our dinner  I think it will do nicely mopping up juices. 

So you need to start with a Sourdough Starter.

INGREDIENTS

• 3 packs active dry yeast
• 1 cup warm water

METHOD

1. Mix the yeast and warm water in a small plastic container - one that will hold about 3 cups. Seal and refrigerate for 3 to 5 days.
   

Starter Feed

INGREDIENTS

• 3/4 cup sugar
• 3 tablespoons instant potatoes
• 1 cup warm water

METHOD

1. combine the sugar, potatoes and water in a small bowl and stir into the starter.
2. Cover loosely (allowing the pressure and gasses that will build to escape.
3. Let stand at room temperature for 5 to 12 hours.
4. Take out 1 cup to make bread and loosely cover the starter and return it to the refrigerator.
5. Feed again in 3 - 5 days. If not making bread after feeding the starter, be sure to throw away a cup to avoid depleting the starter. DO NOT PUT THE LID ON TIGHT

Rye Sourdough Bread

INGREDIENTS

• 2 tablespoons sugar
• 1/2 cup olive oil
• 1 teaspoon salt
• 1 1/2 cups warm water
• 6 cups Rye bread flour + extra for needing ( I needed almost another cup)
• 1 cup of the above starter
• Melted butter

METHOD

1. Combine the sugar, oil, salt, water, flour and starter in a large bowl. Stir to make a dough.
2. Form the dough into a ball.
3. Grease another larger bowl, place the dough in a turn to coat with the butter. Cover with waxed paper and let stand overnight. DO NOT REFRIGERATE (as we are in winter, I decided to leave the oven door ajar with the bread in ant the temp on as low as it would go about 25 all night - I will try without this next time and report the difference.
4. The next morning, punch the dough down and divide half. My mix was very wet, and it took more than the 8 to 10 times of Kneading and almost a cup of flour before I had a dough that I could cut in two.
5. Set aside one half of the mix to make Sourdough Cinnamon Rolls see below.
6. Grease a pan place loaf in pan and turn to coat. Cover with wax paper and a towel and place in a warm spot for 4-5 hours to rise.
7. Bake in a oven at 200 for about 30 -35 minutes
8. Remove from pan and let cool on a wire rack.

Rye Sourdough Cinnamon Scrolls

INGREDIENTS

• dough from above
• 3 tablespoons softened butter
• 1/2 cup brown sugar
• 2 teaspoons cinnamon
• icing - 1 tablespoon butter softened, 1 cup sifted icing sugar, 2 tablespoons warm water (blend till smooth)

METHOD

1. Roll out your set aside dough as thin as possible.
2. Brush with melted butter
3. sprinkle with brown sugar and cinnamon evenly.
4. roll up the dough into a long sausage. 
5. Cut into slices 1/2 inch thick.
6. Place the slices 1/2inch apart in a buttered tray and cover with wax paper and a towel and place with the bread in a warm spot for 4-5 hours to rise.
7. Bake alongside bread in the oven at 200 for about 20 minutes, then while still warm drizzle with icing.

OK, well the books look a lot more fluffy than mine, but I did use the Rye flour so I had expected a more dense loaf, but they are soooo good.