Jewish Light Rye Bread

Category : Bread

Author : CraigT

Hits : 3135

Rating :

(2.94)

Date : 23/08/2002

Ingredients:

sour:
1 pkg Active dry yeast
1 cup Warm water
2 cup Rye flour

Instructions:

Sponge: 1 pkg active dry yeast 1 c warm water 3 c rye flour
Dough: 1 Tbsp salt 1 c warm water 1 Tbsp Blue Ribbon Malt Ground caraway seeds (optional) 2 c unbleached flour (or all-purpose), blended with 1 c rye flour

Sour: Dissolve yeast in water. Mix in flour. Cover and let stand 24 hours.

Sponge: Dissolve yeast in water and mix in flour. Add to sour mixture and mix to a fine consistency. Cover and let rise for 2 hours.

Dough: Mix salt, water, caraway seeds, and flours and add to sponge; completely incorporate but do not overmix. round up dough and let it recover for a few minutes. Make it up into long or round loaves and place on corn mealed pans or earthenware. Proof for 12 minutes. Bake in a moist 375 degree oven for 55 minutes.

Bread RECIPES
Write a Comment
 
 
 

tip of the day

Nectarine Trivia

The nectarine got its start in China as a genetic variant of the common peach, and is not, as some believe, the consequence of a cross between a (...)

Read More

Tip/Trivia of the Day  Archive

Featured Recipe

Turkey And Cranberry Sandwich

Category:Sandwiches
Hits:38152

Rating:

(2.93)