Blue Ribbon Jewish Light Rye Bread Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-Sour:,
1 package: Active dry yeast,
1 cup: Warm water,
2 cup: Rye flour,
Directions:
Sponge: 1 pkg active dry yeast 1 c warm water 3 c rye flour
Dough: 1 Tbsp salt 1 c warm water 1 Tbsp Blue Ribbon Malt Ground
caraway seeds (optional) 2 c unbleached flour (or all-purpose),
blended with 1 c rye flour
Sour: Dissolve yeast in water. Mix in flour. Cover and let stand 24
hours.
Sponge: Dissolve yeast in water and mix in flour. Add to sour mixture
and mix to a fine consistency. Cover and let rise for 2 hours.
Dough: Mix salt, water, caraway seeds, and flours and add to sponge;
completely incorporate but do not overmix. round up dough and let it
recover for a few minutes. Make it up into long or round loaves and
place on corn mealed pans or earthenware. Proof for 12 minutes. Bake
in a moist 375 degree oven for 55 minutes. Courtesy Premier Malt
Products - Milwaukee WI The Side and Back Panel Cookbook edited by
Craig T. Norback Shared by Ellen Cleary
Source from luhu.jp
Dough: 1 Tbsp salt 1 c warm water 1 Tbsp Blue Ribbon Malt Ground
caraway seeds (optional) 2 c unbleached flour (or all-purpose),
blended with 1 c rye flour
Sour: Dissolve yeast in water. Mix in flour. Cover and let stand 24
hours.
Sponge: Dissolve yeast in water and mix in flour. Add to sour mixture
and mix to a fine consistency. Cover and let rise for 2 hours.
Dough: Mix salt, water, caraway seeds, and flours and add to sponge;
completely incorporate but do not overmix. round up dough and let it
recover for a few minutes. Make it up into long or round loaves and
place on corn mealed pans or earthenware. Proof for 12 minutes. Bake
in a moist 375 degree oven for 55 minutes. Courtesy Premier Malt
Products - Milwaukee WI The Side and Back Panel Cookbook edited by
Craig T. Norback Shared by Ellen Cleary
Source from luhu.jp