| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads |
4 |
Servings |
INGREDIENTS
| 2/3 |
oz |
Compressed yeast; -=OR=- Envelope Dry Yeast |
| 1 |
pt |
Water |
| 1 |
oz |
Bread crumbs |
| 2 |
oz |
Wheat germ |
| 10 |
oz |
Whole wheat flour |
| 1 |
lb |
Bread flour |
| 1/2 |
oz |
Salt |
| 1 |
oz |
Caramel =OR=- Bitter chocolate =OR=- cocoa mixed w/ water |
| 1/2 |
pt |
Rye starter |
| 1 |
pt |
Water |
| 1 |
lb |
Rye flour |
| 3 |
oz |
All-purpose flour |
INSTRUCTIONS
RYE STARTER
DISPERSE YEAST in warm water. Combine bread crumbs, wheat germ and flours
and form a well. Add salt, caramel and yeast mixture along with starter.
Form dough, adding more bread flour if necessary to give a moderately firm
texture. Knead for 8-to-10 minutes until smooth and elastic, and place in a
lightly oiled bowl. Cover and let rise until doubled. Deflate the dough,
divide into 4 pieces and form into oval shapes. Cover with buttered plastic
wrap and allow to double, about 45 minutes. Preheat oven to 425F. Slash
tops of loaves with a razor blade and bake for 30-to-45 minutes.
Makes 4 Loaves
FOR THE RYE STARTER: Mix water and rye flour and let sit all day. In the
evening, add 3 ounces all-purpose flour.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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