Sourdough potato-rye bread
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Sourdough potato-rye bread
  Sourdough    Bread  
Last updated 6/12/2012 1:23:42 AM. Recipe ID 56909. Report a problem with this recipe.
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      Title: Sourdough potato-rye bread
 Categories: Breads
      Yield: 2 Servings
MMMMM--------------------------DAY ONE-------------------------------
      1 c  Sd starter room temp
    1/4 c  Molasses
      1 c  Potato water room temp
      2 c  Whole-wheat flour

MMMMM--------------------------DAY TWO-------------------------------
      1 c  Beef broth
    1/4 c  Yellow cornmeal
      1 c  Riced potatoes
      1 tb Yeast
    1/4 c  Lukewarm potato wate
      1 tb Salt
      4 tb Butter, melted
    1/2 ts Ground mace
    1/2 c  Rye meal (see note)
    1/2 ts Nutmeg
      2 c  Rye flour
      2 c  White flour
           Egg white wash
           Poppy seeds
  DAY ONE: In large warmed bowl, combine starter, molasses, potato
  water and whole-wheat flour. Stir well, cover with plastic and a
  heavy towel and let rise in warm place overnight or at least 12 hrs.
  DAY TWO: Bring broth to boil, andd cornmeal and, stirring constantly,
  cook 2 mins. Remove from heat, stir in potatoes and cool to lukwarm;
  add to starter mixture. Sprinkle yeast over lukewarm water, stir to
  dissolve an dlet stand until foamy. Add to starter mixture with salt,
  butter and spices. Beating constantly, add rye meal, rye flour and
  white flour. Dough will be sticky and heavy. Turn out onto floured
  board and, adding additional flour as needed to prevent sticking,
  knead 8 mins. If dough is still sticky after 5 mins, lightlyoil board
  and hands and finish kneading. Dough will be slightly sticky to hands
  but should not stick to board. Form into smooth ball, place in oiled
  bowl, turn to coat all surfaces, cover wtih towel and let rise in
  warm place 1 hr or until double in bulk. Punch down and turn out onto
  floured board; knead for 20 turns. Cover with towel and let rest 5-10
  mins. Divide into 2 equal portions and form each into a long loaf.
  Place side by side on large greased baking sheet. With sharp razor,
  cut 3 slashes from end to end 1/2 in deep. Brush evenly with egg
  white wash, being carful not to spill onto baking sheet, and sprinkle
  generously with poppy seeds. Let rise, uncovered, in warm place 45
  mins or until almost double in size. Bake in oven preheated to 400 20
  mins; reduce heat to 375 and bake 30 mins longer or until bread tests
  done. to give top a shiny dark look, place under broiler and, being
  carful of scorching, broil until dark. Transfer to wire rack and cool.

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Recipe ID 56909 (Apr 03, 2005)

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