Sourdough rye (with caraway seeds)
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Sourdough rye (with caraway seeds)
  Sourdough    Rye    Caraway  
Last updated 6/12/2012 1:23:43 AM. Recipe ID 56917. Report a problem with this recipe.
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      Title: Sourdough rye (with caraway seeds)
 Categories: Breads, Sourdough
      Yield: 1 Servings
 
      1 pk Yeast
    1/4 c  Water, warm
      1 pn Sugar
      2 ts Salt
      1 c  Tepid 80  water
      2 c  Rye Sourdough Starter
           -room temp
      3 tb Caraway seeds
      1 c  Gluten flour
      1 c  Medium rye flour
  2 1/2 c  Flour
           Cornmeal

MMMMM---------------------------GLAZE--------------------------------
      1 ts Cornstarch, cooked in
    2/3 c  Water until translucent
           -(2-3 minutes), cooled
           -(makes a gel like
           -substance)
 
  Yipes!  You're right!  I left stuff out!  Sorry.  Here is the
  sourdough starter and corrected rye bread recipe. I've added the
  proportions of Rye Flour salt and sugar that I missed.
  
  1.  Combine the yeast, warm water, and sugar and let stand until very
  foamy, about 10 minutes..
  
  2.  Dissolve the salt in the tepid water ans stir thet mixture into
  the sourdough starter.   Beat in the yeast mixture, then the caraway
  seeds (or what ever you sub). Beat in the rye flour, about 1/2 cup at
  a time, then beat in the gluten flour.
  
  3.  Spread 2 cups of the all-purpose flour in a ring on a kneading
  surface and pur the dough into the center of the ring. Mix roughly
  with a dough scraper or a pancake turner, then knead just until
  thouroughly mixed, adding as much of the remaining white flour as
  necessary to make a medium-stiff dough, not too heavy.
  
  4.  Scrape the kneading surface, dust it with rye flour, and knead the
  dough very thouroughly until it is elastic and smoooth surfaced. Don't
  overflour the board; keep the dough as close as possible to medium
  stiff not heavy.
  
  5.  Form the dough into a ball and place in an ungreased bowl (it will
  stick a bit so you don't want to use metal); cover with plastic and
  let rise until doubled in bulk, at least 1 hour.
  
  6.  Turn the dough onto your kneading surface, dusted lightly with rye
  flour, then expel the air from it and form it inot two smooth balls.
  Cover with a towel and let rest 20 minutes, meanwhile sprinkling
  cornmeal on ===============   Reply   67 of Note    1
  =================
  
  Board:      FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM SOURDOUGH 4 SL
  
  To:     BGMB90B    ELAINE RADIS          Date:
    06/03 From: BGMB90B ELAINE RADIS          Time:
     9:22 PM
 




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Recipe ID 56917 (Apr 03, 2005)

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