Sourdough Potato-Rye Bread

* Exported from MasterCook *

SOURDOUGH POTATO-RYE BREAD

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DAY ONE-----
1 c Sd starter room temp
1/4 c Molasses
1 c Potato water room temp
2 c Whole-wheat flour
-----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.



- - - - - - - - - - - - - - - - - -