James Beard's Sourdough Rye

* Exported from MasterCook *

JAMES BEARD'S SOURDOUGH RYE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pk Active dry yeast
3 1/4 c Warm water (100-115 deg)
6 c All-purpose flour (approx)
2 c Rye flour
2 ts Salt
1 tb Caraway seeds
1 1/2 ts Poppy seeds
2 tb Melted butter
3 tb Granulated sugar
Cornmeal
1 Egg, lightly beaten in
1 tb Water

Four days ahead of breadmaking, prepare the "starter".
Combine 1 package of the yeast, 2 cups warm water, and
2 cups all-purpose flour in a plastic bowl or
container. Cover tightly and let stand for 2 days at
room temperature. Then refrigerate for at least
another day (see note below).

The day before preparing the dough, combine 1 cup of
starter, the rye flour, and 1 cup warm water in a
bowl. Cover with plastic wrap and let stand overnight
at room temperature. The next day stir down the dough
and add the second package of yeast, dissolved in 1/4
cup warm water, salt, caraway seeds, poppy seeds,
butter, and sugar.
Then add up to 4 cups all-purpose flour, 1 cup at a
time, to make a stiff but workable dough. Knead for
10 to 12 minutes, then shape into a ball. Place in a
buttered bowl, turning to coat the dough with the
butter. Cover and let rise in a warm, draft-free place
until doubled in bulk, about two hours.

Punch down and divide the dough in half. Shape into
two round loaves and place on buttered baking sheets
generously sprinkled with cornmeal.

Cover and let rise again until doubled in bulk, about
1 hour. Brush with the egg wash, and bake in a
preheated 375 deg F. oven for 30 minutes, or until
lightly browned and the loaves sound hollow when
rapped with the knuckles. Cool, covered with towels to
prevent the crust from hardening.

NOTE: This will provide more starter than you need for
this recipe. To keep it going, replenish with equal
parts of warm water and flour, let stand again at room
temperature, then refrigerate. Continue the process
each time you use some of it.

SOURCE: Beard on Bread by James A. Beard
: A Borzoi Book published by Alfred A. Knopf,
Inc.
: ISBN 0-394-47345-0
: October 23, 1973

Contributed by Wesley Pitts 11/13/93



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