{"id":8279,"date":"2020-10-15T05:53:35","date_gmt":"2020-10-15T12:53:35","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=8279"},"modified":"2020-10-15T06:05:40","modified_gmt":"2020-10-15T13:05:40","slug":"sourdough-pumpkin-rye-bread","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=8279","title":{"rendered":"Sourdough Pumpkin Rye Bread"},"content":{"rendered":"

\"\"I’m on a bit of a sourdough kick right now, and couldn’t resist creating a sourdough version of my Pumpkin Rye Bread.\u00a0This is a little denser, chewier . . . just the way I like it. It also takes longer that the yeast version (though it is not a bit harder to make), so I recommend you start this bread in the evening<\/em><\/strong> and let the dough rise overnight in a cool spot.<\/p>\n

I use a cast iron Dutch oven with a domed lid for baking sourdough bread. The pan helps the bread keep its shape and the lid holds the steam in and gives the loaf a wonderful crust. If you don’t have one, you can simply put a pan of water in the bottom rack of your oven when you start preheating. The bread can go on a baking sheet on the rack above the water and the steam will give your bread that magical sourdough crust.\"\"<\/p>\n

This loaf has been dropped into a preheated (OH so hot) Dutch oven. Lid goes on for baking. (You’ll notice for this loaf I put the orange strip down first with the dark dough on top of it, then rolled, for a lighter colored loaf.)<\/p>\n

This is ideal for Thanksgiving or Christmas, but you know I can’t just leave a recipe alone, right? So . . . with Halloween as an inspiration, I made a batch with food coloring for more contrast, and cut designs on an outer layer of rye dough. I love the way it turned out!<\/p>\n

\"\"\"\"<\/p>\n

With the exception of food coloring, the ingredients are the same; it’s just formed differently. The loaf at the top of the post was rolled up like a cinnamon roll, and the Halloween version was made of a ball of brown dough wrapped in orange dough, wrapped in the remaining brown dough.<\/p>\n

Get creative. As long as you handle the dough gently to keep as many of those precious air bubbles in it as possible, you can play to your heart’s content. I think a whole lot of balls of dough pressed together and then formed into a smooth ball or covered with a layer of dough would be fun. Next time!<\/p>\n

\t\n
Sourdough Pumpkin Rye Bread<\/div>\n
<\/div>\n
Author: The Rowdy Baker<\/span><\/div>\n
\n
Ingredients<\/div>\n