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Ингредиенты
- 1/4 c. Lukewarm Water
- Â Â To 1/3 C, (105-115F)
- 1 tsp Instant Yeast (To 2 Tsp)
- 2 c. Rye Sourdough Starter
- 1Â 1/2 c. Med Rye Flour Or possibly
- Â Â Pumpernickel Bread
- 2 tsp Salt
- 2 Tbsp. Caraway Seed
- 1 Tbsp. KA Rye Bread Improver Optional
- 2 Tbsp. KA Rye Sour Optional
- 4 Tbsp. Unsalted Butter Melted
- 3 c. KA Unbleached A-P Flour Note 1
Инструкции
- Note 1: Or possibly 1 1/2 c. First Clear Flour and 1 1/2 - 2 c. KA Bread Flour
- I tweaked this recipe to allow for a sourdough starter and some First Clear Flour. Excellent and easy.
- Manual/Mixer Method: Pour the hot water into a mixing bowl and add in a tsp. of the malt extract or possibly honey. Stir in the yeast, rye sourdough starter and rye flour. Let this sponge work for at least 20 min, till it's expanded and bubbly.
- Add in the salt, caraway seeds, butter, remainder of the barley malt extract, rye bread improver, 2 rye sour, 1 1/2 c. First Clear Flour and sufficient of the bread flour to create a dough which begins to pull away from the sides of the bowl. At this point, cover the dough with a towel or possibly plastic wrap, and let it stand for about 5 min.
- Mixer Kneading:Remove paddle attachment and insert the dough hook. Knead the dough for 4-5 min. Turn machine off and allow dough to rest 2-3 min. Knead again by machine or possibly hand another 5 min. Add in only sufficient more bread flour to keep dough from sticking unbearably.
- Manual Kneading:Turn the dough out onto a lightly floured or possibly lightly oiled work surface, and knead till it's smooth and elastic, about 10 min, adding only sufficient flour (or possibly oil on your hands and the work surface) to keep the dough from sticking unbearably. (Rye doughs will always be a bit sticky, so resist the urge to keep adding flour to eliminate this inherent stickiness; adding too much flour will make a heavy, dense, dry loaf.)
- Halfway through, give the dough a rest while you clean out and butter your mixing bowl.
- Shape the dough into a ball, place it in the buttered bowl, turning to coat, and cover the bowl with a towel or possibly plastic wrap. Allow the dough to rise for about 1 1/2 hrs, or possibly till it's just about doubled in bulk. Punch the dough down, and divide it in half. Shape each half into an oval, place them on a lightly greased [or possibly corn-meal] parchment-lined baking sheet, [pizza peel] cover, and let rise for about 30 min.
- [After doubled, glaze with egg white/lowfat milk or possibly cornstarch glaze from _Secrets of a Jewish Baker_*. Make slashes. Bake at 425F for 15 minutes ..Lower heat to 400F and bake another 15 - 30 minutes depending on size of loaves.] Crust should be a dark brown, and interior temperature should measure 190 to 200F on an instant-read thermometer. Remove the bread from the oven, and cold it on a wire rack.
- "While bringing 1 c. water to a boil, dissolve 2 Tbsp cornstarch in 1/4 c. cool water; whisk into boiling water till mix thickens. Brush on loaf before slashing & placing in the oven, and again as soon as you take the bread out of the oven." from _Secrets of a Jewish Baker_.
- Quarter Recipe:boil 1/4 c. waterMix together1 Tbsp + 1/4 tsp water1 1/2 tsp cornstarch
- YIELD: 2 loaves.
- Results: Excellent and beautiful.
- Weather: Delightful. Overcast and very cold in AM, high about 65. By 1:00, sun was out and temps rose to the low 70's. Ambient kitchen temp by 12:00 noon. 70F.
- Ingredients: Use 4 ozs less bread flour than recipe called for.
- Method: As written.
- Divided dough in half after mixing. Kneaded separately.
- Weight: 2 lbs, 8 3/4 ozs after kneading
- Comments: This dough came out nice and supple, slack without being sticky.
