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Corn Rye
---------- Recipe via Meal-Master (tm) v8.05
Title: Corn Rye
Categories: Breadmaker, Ethnic
Yield: 1 Loaf
-BETH KATCHER
----------------------------------RYE
SOUR----------------------------------
1 md Onion; coarsely chopped
2 c Rye flour
1 3/4 c -Warm water
1 pk Yeast
1/2 tb Caraway seeds
-----------------------------------BREAD-----------------------------------
2 c Rye sour
1/4 c Water
1/2 pk Dry yeast
1/2 tb Salt
2 c Bread flour
1/2 Egg
1/2 tb Caraway seeds
For the starter: Put onions in cheese cloth. Mix remaining
ingredients,
submerge cheese cloth into it, and let sit overnight (in bread pan). In
the
morning, remove the onions. There should be 2 cups of starter in the
pan --
just what we need.
Add remaining ingredients -- use up to 1/4 cup more flour if needed to
get
the dough ball to the right consistency. Also the 1/4 cup water should
be
added slowly, using judgment. About 20 minutes before baking slash the
top
and brush with the egg beaten with 1 tbs of water and sprinkle with
caraway
seeds.
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