Category : Bread
Author : CraigT
Hits : 3004
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.
Alexander the Great discovered bananas in his conquest of India in 327 B.C.
Contrary to common belief, bananas do not grow on trees! Instead, (...)
Tip/Trivia of the Day Archive
Turkey And Cranberry Sandwich