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Receta Blue Ribbon Jewish Light Rye Bread
by Global Cookbook

Blue Ribbon Jewish Light Rye Bread
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Ingredientes

  • Sour:
  • 1 pkt Active dry yeast
  • 1 c. Hot water
  • 2 c. Rye flour

Direcciones

  1. Sponge: 1 pkg active dry yeast 1 c hot water 3 c rye flour
  2. Dough: 1 Tbsp salt 1 c hot water 1 Tbsp Blue Ribbon Malt Grnd caraway seeds (optional) 2 c unbleached flour (or possibly all-purpose), blended with 1 c rye flour
  3. Sour: Dissolve yeast in water. Fold in flour. Cover and let stand 24 hrs.
  4. Sponge: Dissolve yeast in water and fold in flour. Add in to sour mix and mix to a fine consistency. Cover and let rise for 2 hrs.
  5. Dough: Mix salt, water, caraway seeds, and flours and add in to sponge; completely incorporate but don't overmix. round up dough and let it recover for a few min. Make it up into long or possibly round loaves and place on corn mealed pans or possibly earthenware. Proof for 12 min. Bake in a moist 375 degree oven for 55 min.
  6. Craig Tablespoons Norback