Jewish Rye Bread Recipe
Yield: 2 LoavesRecipe by luhu.jp
Ingredients:
POOLISH :,
3 cup: Spring Water, 75 degrees
1 1/2 tsp: Dry Yeast,
2 tbsp: Sugar, raw or granulated
3 cup: Flour, unbleached bread
FINAL DOUGH :,
2 cup: Rye Flour, medium ground
1/4 cup: Caraway Seeds,
1 tbsp: Oil, vegetable
1 tbsp: Salt, sea
1 tbsp: Sugar, raw or granulated
3 cup: Flour, unbleached bread
Directions:
MAKE & FERMENT THE POOLISH (allow 5 hours):
: Combine the water, yeast, and sugar in a 6-quart bowl. Let
stand 1 minute, then stir with a wooden spoon until yeast and sugar
are dissolved. Add the unbleached flour and stir until the
consistency of a thick batter. Continue stirring for about 100
strokes or until the strands of gluten come off the spoon when you
press the back of the spoon against the bowl. Scrape down the sides
of the bowl with a rubber spatula. Cover with a clean damp kitchen
towel or plastic wrap, and put in a moderately warm (74-80 degree)
draft-free place until it is bubbly and increased in volume. (The
poolish can be refrigerated overnight. Allow to stand at room
temperature for 2 hours before proceeding.)
MIX & KNEAD THE FINAL DOUGH (20 minutes):
: Measure the ingredients and make sure all ingredients,
including the poolish are at 74-80 degrees. Transfer the poolish to
your mixing bowl. Add the rye flour, caraway seeds, oil, salt, and
sugar. Stir with a wooden spoon until well combined. Add enough of
the unbleached flour to make a thick mass that is difficult to stir.
Turn out onto a well-floured surface. Knead, adding more of the
remaining flour when needed until dough is soft and smooth, 15-20
minutes. The dough is ready when a small amount pulled from the mass
springs back quickly.
FERMENT THE DOUGH (2 hours):
: Shape the dough into a ball and let it rest on a lightly
floured surface while you lightly butter or grease a large bowl.
Place the dough in the bowl and turn the dough to coat the top. Take
the doughs temperature; the ideal is 78 degrees. Cover with a clean
damp kitchen towel or plastic wrap and put in a moderately warm
(74-80 degrees) draft-free place until doubled in volume.
: NOTE: If the dough temperature is higher than 78 degrees, put
in a cooler than 78 degree place like the refrigerator, until the
dough cools to 78 degrees. If it is lower than 78 degrees, put it in
a warmer than 78 degree place until the dough warms up to 78 degrees.
The point is to try to keep the dough at 78 degrees during its
fermentation. If you do have to move the dough, be gentle and dont
jostle it, or the dough may deflate.
FERMENT THE DOUGH A SECOND TIME (45 minutes):
: Deflate the dough by pulling up on the sides and pushing down
in the center. Re-form into a ball, return to the ball, and cover
again with a damp towel or plastic wrap. Put in a moderately warm
(74-80 degree) draft-free place until doubled in volume.
FERMENT THE DOUGH A THIRD TIME (45 minutes):
: Deflate again the same as before, shape into a ball, return to
bowl, and cover again. Put in a moderately warm (74-80 degree) place
until doubled again.
DIVIDE & SHAPE THE DOUGH INTO LOAVES (10 minutes):
: Deflate the dough by pushing down in the center and pulling
up on the sides. Transfer the dough to a lightly floured work surface
and knead briefly. Cut the dough into 2 equal pieces. Flatten each
with the heel of your hand using firm direct strokes. Shape each
piece into a tight ball for round loaves.
PROOF THE LOAVES (1 hour):
: Place the loaves on a lightly floured board. Cover with a damp
towel or plastic wrap and put in a moderately warm (74-80 degree)
place until doubled in volume.
BAKE THE LOAVES (45 minutes):
: 45 minutes to 1 hour before baking, preheat the oven and
baking stone, if you have one, on the center rack of the oven to 450
degrees.
: The oven rack must be in the center of the oven. If it is in
the lower third of the oven, the bottoms of the breads may burn, and
(Continued to next message) ___ X QMPro 1.53 X My tagline is in the
shop. This is a loaner.
~-- Maximus 2.02 * Origin: Salata * Redondo Beach, CA * 310-543-0439
28.8k (1:102/125) SEEN-BY: 3615/50 3627/1 210 3651/2 5 7 9 PATH:
102/125 129 138 2 280/1 396/1 3615/50 3627/1 3651/9 7 Area: COOKING
Date : Apr 30 95, 00:00 Scn From
: Elaine Poncelet 1:102/125.0 To
: Elizabeth Siegler 1:3651/7.0
Subj : more recipes 1/
MSGID: 1:102/125.0 2fa33582 Here you go a couple more for you...
Elaine
Source from luhu.jp
: Combine the water, yeast, and sugar in a 6-quart bowl. Let
stand 1 minute, then stir with a wooden spoon until yeast and sugar
are dissolved. Add the unbleached flour and stir until the
consistency of a thick batter. Continue stirring for about 100
strokes or until the strands of gluten come off the spoon when you
press the back of the spoon against the bowl. Scrape down the sides
of the bowl with a rubber spatula. Cover with a clean damp kitchen
towel or plastic wrap, and put in a moderately warm (74-80 degree)
draft-free place until it is bubbly and increased in volume. (The
poolish can be refrigerated overnight. Allow to stand at room
temperature for 2 hours before proceeding.)
MIX & KNEAD THE FINAL DOUGH (20 minutes):
: Measure the ingredients and make sure all ingredients,
including the poolish are at 74-80 degrees. Transfer the poolish to
your mixing bowl. Add the rye flour, caraway seeds, oil, salt, and
sugar. Stir with a wooden spoon until well combined. Add enough of
the unbleached flour to make a thick mass that is difficult to stir.
Turn out onto a well-floured surface. Knead, adding more of the
remaining flour when needed until dough is soft and smooth, 15-20
minutes. The dough is ready when a small amount pulled from the mass
springs back quickly.
FERMENT THE DOUGH (2 hours):
: Shape the dough into a ball and let it rest on a lightly
floured surface while you lightly butter or grease a large bowl.
Place the dough in the bowl and turn the dough to coat the top. Take
the doughs temperature; the ideal is 78 degrees. Cover with a clean
damp kitchen towel or plastic wrap and put in a moderately warm
(74-80 degrees) draft-free place until doubled in volume.
: NOTE: If the dough temperature is higher than 78 degrees, put
in a cooler than 78 degree place like the refrigerator, until the
dough cools to 78 degrees. If it is lower than 78 degrees, put it in
a warmer than 78 degree place until the dough warms up to 78 degrees.
The point is to try to keep the dough at 78 degrees during its
fermentation. If you do have to move the dough, be gentle and dont
jostle it, or the dough may deflate.
FERMENT THE DOUGH A SECOND TIME (45 minutes):
: Deflate the dough by pulling up on the sides and pushing down
in the center. Re-form into a ball, return to the ball, and cover
again with a damp towel or plastic wrap. Put in a moderately warm
(74-80 degree) draft-free place until doubled in volume.
FERMENT THE DOUGH A THIRD TIME (45 minutes):
: Deflate again the same as before, shape into a ball, return to
bowl, and cover again. Put in a moderately warm (74-80 degree) place
until doubled again.
DIVIDE & SHAPE THE DOUGH INTO LOAVES (10 minutes):
: Deflate the dough by pushing down in the center and pulling
up on the sides. Transfer the dough to a lightly floured work surface
and knead briefly. Cut the dough into 2 equal pieces. Flatten each
with the heel of your hand using firm direct strokes. Shape each
piece into a tight ball for round loaves.
PROOF THE LOAVES (1 hour):
: Place the loaves on a lightly floured board. Cover with a damp
towel or plastic wrap and put in a moderately warm (74-80 degree)
place until doubled in volume.
BAKE THE LOAVES (45 minutes):
: 45 minutes to 1 hour before baking, preheat the oven and
baking stone, if you have one, on the center rack of the oven to 450
degrees.
: The oven rack must be in the center of the oven. If it is in
the lower third of the oven, the bottoms of the breads may burn, and
(Continued to next message) ___ X QMPro 1.53 X My tagline is in the
shop. This is a loaner.
~-- Maximus 2.02 * Origin: Salata * Redondo Beach, CA * 310-543-0439
28.8k (1:102/125) SEEN-BY: 3615/50 3627/1 210 3651/2 5 7 9 PATH:
102/125 129 138 2 280/1 396/1 3615/50 3627/1 3651/9 7 Area: COOKING
Date : Apr 30 95, 00:00 Scn From
: Elaine Poncelet 1:102/125.0 To
: Elizabeth Siegler 1:3651/7.0
Subj : more recipes 1/
MSGID: 1:102/125.0 2fa33582 Here you go a couple more for you...
Elaine
Source from luhu.jp
Tags
: breads