Sourdough Rye(With Caraway Seeds)

* Exported from MasterCook *

SOURDOUGH RYE (WITH CARAWAY SEEDS)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Sourdough

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Yeast
1/4 cup Water -- warm
1 pinch Sugar
2 teaspoons Salt
1 cup Tepid 80 water
2 cups Rye Sourdough Starter -- room temp
3 tablespoons Caraway seeds
1 cup Gluten flour
1 cup Medium rye flour
2 1/2 cups Flour
Cornmeal
-----GLAZE-----
1 teaspoon Cornstarch -- cooked in
2/3 cup Water until translucent -- (2-3 minutes), coole
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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