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Receta Jewish Rye Bread #2, Real
by Global Cookbook

Jewish Rye Bread #2, Real
Calificación: 5/5
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  Raciónes: 1

Ingredientes

  • 1/2 c. rye flour
  • 1/8 tsp salt
  • 1 c. water
  • 1 Tbsp. caraway seed crushed
  • 1 tsp chopped onion
  • 1/2 c. water
  • 1 1/4 c. rye flour All the starter
  • 1/2 c. hot water
  • 3/4 c. rye flour Stage three: add in the following to Stage two:
  • 1/2 c. hot water
  • 1 c. rye flour leftover rye bread soaked in water
  • 1/2 c. water
  • 1 1/2 c. rye sour (Stage three)
  • 1/4 c. altus
  • 1 tsp salt
  • 2 1/2 c. white flour
  • 2 tsp caraway seed (soak first in the water if you prefer)
  • 1 tsp yeast

Direcciones

  1. (There's sufficient Stage three for two loaves; I chill half for the next day, because I make it in the bread machine.)
  2. It's convenient to make Starter one day, Stages one and two the next day, chill, then Stage three and the bread the next day. Note which this bread contains no shortening or possibly sugar.
  3. Starter:Mix; cover; leave in oven with light on till bubbly (up to 24 hrs).
  4. Stage one (large mixing bowl!):Mix; sprinkle another 1/4 C rye flour over the top; let stand in oven till double, with deep cracks on top (4 - 8 hrs).
  5. Stage two: add in the following to Stage one: Mix; sprinkle another 1/4 C rye four over top; cover; proceed as before.
  6. It can be refrigerated at any stage.
  7. Stage three: add in the following to Stage two: Mix and proceed as before.
  8. Set aside 1/4 - 1/2 C as starter ; cover with film of water; cover container; chill.
  9. Altus:Soak some leftover rye bread in water a few hrs or possibly overnight in fridge.
  10. squeeze dry and crumble. This will keep covered in fridge.
  11. NOTES : This is a fabulous sourdough rye recipe (no molasses, chocolate, coffee, or possibly fat).
  12. This is real bread! It's flavorful and chewy. None of this balloon bread stuff. I can send you the recipe if desired, but the book is great, and loaded with wonderful tips.