Old-world rye

1 Servings

Ingredients

Quantity Ingredient

Directions

================== Information file ================== OLD WORLD RYE BREAD from Salday Products (vis CI$).

Sour sponge:

1pkg yeast

2 c warm water

½ T malt syrup or sugar

2 c medium rye flour

1 T caraway seeds

Dissolve yeast and malt/sugar in water. Add rye flour and seeds, and mix well until all ingredients are blended. Cover bowl of sponge mix with plastic wrap and let rest at room temperature for 24 hrs, not longer than 36 hrs.

BREAD DOUGH:

1 pkg yeast 1 T salt 1½ c warm water 1 c medium rye flour ½ c molasses 6 c bread flour (I use some whole wheat in 3 T shortening this amount.

1 egg TOPPING: 1 egg beaten 1 T caraway seeds 2 T milk Transfer aged sponge to larger mixing bowl and add yeast, water, molasses, seeds, egg, shortening, and mix until all ingredients are well blended. Add salt, rye and bread flours, and mix until rough dough is well developed. Remove rough dough from bowl and place on a floured counter top. Rough dough must be further kneaded until smooth. Use a heavy rolling pin and flatten dough using four as needed to avoid sticking to rolling pin. Fold dough over and reapeat rolling dough until smoothness is achieved. Cover smooth dough with plastic wrap and let rest 10 minutes. Divide dough into three equal parts and roll into a ball, cover with a container or plastic wrap and proof for 1 hour or until double.

Remove dough, punch down, mold into a ball flattened at the top and proof in a covered container for about 1 hour or until almost doubled. Remove from container and gently place on a peel or cookie sheet sprinkled with cornmeal. Paint top with egg-milk mixture, sprinkle more caraway seed on top, cut three lines on top with razor and gently slide on to tiles preheated in oven at 375 degrees. Bake for about 35 to 45 minutes until golden brown.

I have seen this made in a bread machine also by dividing the quantities in thirds but using a couple of teaspoons of yeast per loaf. Be sure and check your dough in the machine as my memory may fail me as to the downsizing.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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