Corn Rye
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Breads | 1 | Servings | |
INGREDIENTS
| 1 | Med Onion coarsely chopped | |
| 2 | c | Rye flour |
| 1 3/4 | c | Warm water |
| 1 | Yeast | |
| 1/2 | T | Caraway seeds |
| 2 | c | Rye sour |
| 1/4 | c | Water |
| 1/2 | Dry yeast | |
| 1/2 | T | Salt |
| 2 | c | Bread flour |
| 1/2 | Egg | |
| 1/2 | T | Caraway seeds |
INSTRUCTIONS
For the starter: Put onions in cheese cloth. Mix remaining ingredients, submerge cheese cloth into it, and let sit overnight (in bread pan). In the morning, remove the onions. There should be 2 cups of starter in the pan -- just what we need. Add remaining ingredients ~- use up to 1/4 cup more flour if needed to get the dough ball to the right consistency. Also the 1/4 cup water should be added slowly, using judgment. About 20 minutes before baking slash the top and brush with the egg beaten with 1 tbs of water and sprinkle with caraway seeds. ~-- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1047
Calories From Fat: 68
Total Fat: 7.9g
Cholesterol: 93mg
Sodium: 3544.6mg
Potassium: 404.5mg
Carbohydrates: 202.3g
Fiber: 9.1g
Sugar: <1g
Protein: 37.3g