Sourdough Rye(With Caraway Seeds)

* Exported from MasterCook *

SOURDOUGH RYE (WITH CARAWAY SEEDS)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Yeast
1/4 c Water, warm
1 pn Sugar
2 ts Salt
1 c Tepid 80 water
2 c Rye Sourdough Starter
-room temp
3 tb Caraway seeds
1 c Gluten flour
1 c Medium rye flour
2 1/2 c Flour
Cornmeal
-----GLAZE-----
1 t Cornstarch, cooked in
2/3 c Water until translucent
-(2-3 minutes), cooled
-(makes 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
ÿÿÿÿÿ Reply 67 of Note 1
ÿÿÿÿÿÿ

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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