| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Polish |
Cyberealm, Mom’s best, Breads |
2 |
Servings |
INGREDIENTS
| 2 |
c |
Cold water |
| 6 |
c |
Rye flour |
| 1 |
ts |
Active dry yeast |
|
|
============================ |
| 4 |
c |
Warm water (105-110 F) |
| 5 1/2 |
c |
Rye flour |
| 5 1/2 |
c |
All purpose flour |
| 2 |
tb |
Salt |
| 4 |
pk |
Dry yeast dissolved in 1/4 cup warm water (105-110F) |
| 1/4 |
c |
Ground cornmeal |
| 2 |
ts |
Caraway seeds |
INSTRUCTIONS
SOURDOUGH STARTER:
BREAD:
1. Start sourdough starter at least 3 days before baking: Combine the
cold water, rye flour, and yeast in a bowl. Mix well; it will be
lumpy. Pour the mixture in a clean bowl, cover with a cloth, and
refrigerate for 3 days.
2. Remove the starter from the refrigerator 2 hours before beginning
to make the bread.
3. Transfer the starter to a large bowl and add the warm water, yeast,
flours, salt, cornmeal and caraway seeds and mix until smooth, 5
minutes.
4. Divide the dough in half. Shape into 2 even rounds. Place each
round in a lightly greased bowl, cover with a clean cloth, and set
aside to rise in a warm place until doubled in size, about 1-2 hrs.
5. Place a roasting pan on the bottom of the oven and fill with hot
water. Preheat the oven to 400F. Sprinkle a baking sheet with corn-
meal.
6. Dampen your hands and reshape the bread into even round mounds.
Place the loaves on a prepared baking sheet. Bake the bread until
crusty, about 2 hours. If the water in the roasting pan runs low
during the baking, replenish it to provide the bread with steam heat.
Cool, or serve warm.
Makes 2 large loaves.
Source: New York Cookbook, Molly O'Neill, 1993
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip
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