Category : Bread
Author : CraigT
Hits : 2885
Date : 23/08/2002
sour: 1 pkg Active dry yeast 1 cup Warm water 2 cup Rye flour
Sponge: 1 pkg active dry yeast 1 c warm water 3 c rye flourDough: 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 flourSour: 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.
Always the symbol of hospitality, the beautiful pineapple was once a rare fruit. So rare in fact, it was called "the fruit of kings."
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